Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail! You’ll fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender beef. Comforting & delicious Instant Pot meal!

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here 4.98 from 49 votes

After numerous requests from readers, we’ve been eager to test & develop a recipe for cooking oxtails in Instant Pot! Oxtails are often slow-cooked or braised for hours to achieve that melty rich fall-off-the-bone beefy satisfaction. So this is where our Instant Pot shines! To celebrate the end of another school year, we invited some of our international students over for a homecooked dinner. As we were designing the menu & planning for the meal, we thought, hey! oxtail would be great to pamper our lovely guests! And they loved it! 🙂 The best part of using Instant Pot to cook oxtail? Deliciously fall-off-the-bone tender, rich, juicy, & flavorful beef

Saves time

Hands-off cooking – no need to tend the pot

No need to heat up the oven (saves electricity!) ohhh yeessss, please!! 😀 Time to make Fall-off-the-bone Juicy Instant Pot Oxtails!

Instant Pot Oxtail Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail! Fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender pressure cooker oxtails. Comforting & delicious! 4.98 from 49 votes Total: 1 hour 50 minutes Servings: 6 Calories: 765 kcal Author: Amy + Jacky Print Ingredients 3.5 - 4 pounds (1766g) oxtails 3.5 - 4 pounds (1766g) oxtails

1 (250g) large onion , sliced 1 (250g) large onion , sliced

1 (466g) large russet potato , quartered 1 (466g) large russet potato , quartered

3 (296g) medium carrots , cut in 1 ½ inch (4cm) chunks 3 (296g) medium carrots , cut in 1 ½ inch (4cm) chunks

8 (30g) garlic cloves , roughly chopped 8 (30g) garlic cloves , roughly chopped

¼ cup (63ml) balsamic vinegar ¼ cup (63ml) balsamic vinegar

1.5 tablespoon (22.5ml) regular soy sauce 1.5 tablespoon (22.5ml) regular soy sauce

1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

3 tablespoons (49g) tomato paste 3 tablespoons (49g) tomato paste

2 (0.3g) bay leaves 2 (0.3g) bay leaves

A pinch dried oregano A pinch dried oregano

A pinch dried thyme A pinch dried thyme

1 cup (250ml) unsalted chicken stock or high quality beef stock 1 cup (250ml) unsalted chicken stock or high quality beef stock Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Brown Oxtail in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins) - this prevents the oxtail from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 mins. While one side is browning, season the other side with more salt & black pepper. * Pro Tip : We are just browning the larger pieces to save time.

Saute Onion & Garlic: Set aside the browned oxtails. Add in sliced onions, then saute for 2 mins. Add in 3 tbsp (49g) tomato paste, 2 bay leaves, a pinch of dried oregano and dried thyme. Saute for another 3 mins. Add in chopped garlic cloves, then saute for another minute.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Oxtails: Add ¼ cup (63ml) balsamic vinegar, 1.5 tbsp (22.5ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Carefully add browned oxtails in Instant Pot. Ensure they are partially submerged in the liquid. Then, layer the carrots and potatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 40 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

Thicken & Seasonings: The Instant Pot Oxtail will be fall-off-the-bone tender, so carefully set aside the oxtail and half of the carrots. Bring the sauce to a simmer. Break down the potatoes and the other half of the carrots to thicken the sauce. Taste and season with more salt & black pepper if necessary (we added 2 large pinches of salt). Turn off the heat.

Serve Instant Pot Oxtail: Carefully place the oxtails back in the sauce to keep them hot. * Pro Tip : The oxtails will taste even better after sitting in the sauce for 10 - 15 mins. The oxtails will be good enough to serve immediately or you can serve it the next day to allow the flavors to really come together! Enjoy~ 🙂 ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Video Recipe Notes: *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 765 kcal (38%) Carbohydrates: 24 g (8%) Protein: 85 g (170%) Fat: 36 g (55%) Saturated Fat: 14 g (88%) Cholesterol: 291 mg (97%) Sodium: 734 mg (32%) Potassium: 586 mg (17%) Fiber: 3 g (13%) Sugar: 5 g (6%) Vitamin A: 8303 IU (166%) Vitamin C: 11 mg (13%) Calcium: 90 mg (9%) Iron: 12 mg (67%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Oxtail Step-by-Step Cooking Guide Prepare Ingredients for Instant Pot Oxtails.

1 SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Brown Oxtail in Instant Pot Heat up Instant Pot using “Sauté More” function. *Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice. Wait until it says “HOT” (takes roughly 8 minutes). This prevents the oxtail from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper. *Pro Tip: We are just browning the larger pieces of oxtails to save time from browning a second batch.

2 Saute Onion & Garlic Set aside the browned oxtails. Add in sliced onions, then saute for two minutes. Add in 3 tbsp (49g) tomato paste, 2 bay leaves, a pinch of dried oregano and dried thyme. Saute for another 3 minutes. Add in chopped garlic cloves, then saute for another minute.

3 Deglaze Instant Pot Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

4 Pressure Cook Oxtails Add ¼ cup (63ml) balsamic vinegar, 1.5 tbsp (22.5ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Carefully add browned oxtails in Instant Pot. Make sure they are partially submerged in the liquid. Then, layer the carrots and potatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods: High Pressure 40 minutes + Natural Release 20 minutes After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

5 Thicken & Seasonings The Instant Pot Oxtail will be fall-off-the-bone tender, so carefully set aside the oxtail and half of the carrots. Yes, the carrots will be soft as well. 🙂 Bring the sauce to a simmer. Break down the potatoes and the other half of the carrots to thicken the sauce. Taste and season with more salt & black pepper if necessary. For reference, we added 2 large pinches of salt. Turn off the heat.