Jamaican oxtail stew cooked in the Instant Pot with delicious and tender oxtails and beans.
Ingredients
- brown sugar: 0.25 cup
- soy sauce: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- salt: 1 Tbsp
- garlic powder: 2 tsp
- ground black pepper: 1 tsp
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- hickory-flavored liquid smoke: 1 tsp
- ½ pounds beef oxtails: 2 piece
- vegetable oil: 2 Tbsp
- beef broth: 1 cup (divided)
- medium carrots: 2 piece (chopped)
- medium yellow onion: 1 piece (chopped)
- medium green onions: 4 piece (chopped)
- garlic: 1 Tbsp (minced)
- Scotch bonnet Chili pepper: 1 piece (chopped)
- ketchup: 1 Tbsp
- thyme: 1 tsp (dried)
- water: 2 Tbsp
- cornstarch: 1 Tbsp
- pinto beans: 1 can (16 ounce can, drained)
Metric Conversion
Stages of cooking
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Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
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Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
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Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
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Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
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Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.
