Instant Pot Oxtail Stew is filling, nourishing, flavorful, and satisfying. This Asian stew is easy to make in the pressure cooker and is freezer-friendly.
- 2 and 1/2 pounds beef oxtails (about 2-3-inch thick pieces)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 3-4 slices fresh ginger
- 2 tablespoons garlic, chopped
- 2-3 pieces star anise
- 2-3 bay leaves
- 1/2 teaspoon crushed red pepper (optional)
- 1/4 cup Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 medium carrots, diced
- 1 medium white radish, diced (optional)
- 1 medium tomato, diced
- 1 cup water
- salt and pepper (to taste)
- 1 tablespoons green onions, finely chopped
- Use a paper towel to pat the beef oxtails completely dry. Set aside on a plate.
- Turn on the Sauté function to high on the instant pot. Heat oil until the hot oil sizzles, about 1-2 minutes. Sear the oxtails until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point.
- Add onions, ginger, garlic, star anise, bay leaves, and crushed red pepper (if using to spice up the stew). Mix well and cook until fragrant, about 2 minutes.
- Stir in wine, soy sauce, and tomato paste. Mix well until smooth.
- Add carrots, radish (if using), tomato, and water. The liquid should just cover the oxtails. If not, add a little bit more water.
- Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the oxtails pressure cook until tender (the meat falls off the bone), about 1 hour. The longer you cook, the more tender the oxtails are.
- Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
- Season with salt and pepper to taste and garnish with green onions.
- Serve immediately with a bowl of steamed rice or noodle soup if desired.
Slow cooker instructions: To cook in the crockpot, follow the recipe as written but in a 4 quart Dutch oven or large cooking pot. Then, instead of pressure cooking, transfer the ingredients to a slow cooker and cook on low for 4-5 hours (up to overnight).
How to store: Keep leftover Instant Pot Asian oxtail stew in an airtight container for 3-4 days in the fridge or up to six months in the freezer. If frozen, allow it to thaw overnight in the fridge before reheating.
How to reheat: Reheat oxtail stew in a covered pan on the stovetop over medium heat, stirring occasionally until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Instant Pot
- Cuisine: Asian
Keywords: instant pot oxtail stew, oxtail stew, asian oxtail stew, pressure cooker oxtail stew, how to cook oxtails