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instant pot oxtail stew

Instant Pot Oxtail Stew

This instant pot oxtail stew recipe is perfect on cold, winter nights. Cooking oxtails in a pressure cooker is optimal if you want fall off the bone meat.
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Keyword: instant pot oxtails, instant pot oxtail stew, oxtail recipe, pressure cooker oxtail
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 4 servings
Calories: 275kcal



  • 4 oxtails
  • 1/4 cup vinegar
  • 3 tsp salt or to taste
  • 2 tsp ground black pepper or to taste
  • 3 tsp granulated garlic or to taste
  • 1 tbsp oil use to saute
  • 3 tbsp flour
  • 1 small bell pepper chopped and diced
  • 1 small onion chopped and diced
  • 4 garlic cloves minced
  • 1/2 cup red wine
  • 8 oz tomato sauce
  • 1 tbsp tomato paste
  • 3 cups beef broth reduced sodium
  • 1/2 lb cassava frozen, may use more to taste
  • fresh parsley for garnishing


  • First, start by cutting the large pieces of fat off of each oxtail using a sharp knife.
  • Next, place the oxtails inside of a bowl and add vinegar, salt, pepper and granulated garlic. Marinate the oxtails while you prepare the rest of the ingredients.
  • Chop and dice the bell pepper and onion.
  • Finely mince the garlic cloves.
  • Set the instant pot function to saute and add oil.
  • Once the oil is hot, add the oxtails and cook for 3 minutes on each side. Transfer the oxtails to a plate for now.
  • Add the flour, bell pepper and onion. Whisk together until the diced onions become translucent.
  • Add the minced garlic and saute for an additional 15 seconds or until fragrant.
  • Pour in the red wine and cook for 3 minutes to reduce while whisking together to break up any lumps from the flour.
  • Add the oxtails back into the instant pot.
  • Pour in the tomato sauce, tomato paste, beef broth and add salt to taste.
  • Use a wooden spoon to deglaze the bottom of the instant pot. Do not skip this important step, otherwise you will get a burn notice.
  • Cancel the saute function and close the lid. Cook on high pressure for 30 minutes with a 10 minute natural release. Quick release any remaining pressure.
  • Open the lid and add the frozen cassava.
  • Close the lid and cook on high pressure for 20 minutes with a 5 minute natural release.
  • Top with fresh parsley if desired and enjoy!


  • Oxtails release a lot of fat during the cooking process, so you may have some fat on the surface of your stew. Use a spoon to skim the fat off of the surface before serving.
  • Cook the oxtails until they reach an internal temperature of 145 degrees F. If you are cooking very thick pieces, you may have to cook them for a bit longer. You can do this by setting the instant pot to saute, covering the instant pot and allowing the stew to simmer until the oxtails are fully cooked. Make sure to stir occasionally. Although, I don’t believe this will be an issue. My pieces were pretty thick and this cooking time worked perfectly.
  • I recommend using frozen cassava. You may use fresh if you’d like but you’ll have to reduce the cooking time to 8 minutes with a natural release of 5 minutes. You’ll also need to increase the cooking time for the oxtails to 42 minutes with a natural release of 10 minutes.
  • This recipe was made using an 8 qt and 6 qt instant pot. If you're using a 10 qt, you may have to adjust liquid quantities to prevent a burn notice.
  • Always read your instant pot manual before using it.


Calories: 275kcal | Carbohydrates: 51g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2105mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 1mg