Instant Pot Spicy Oxtail Stew

Instant Pot Spicy Oxtail Stew

Recipe by Head Chef Daisy
( 1 )

Tender, fall-off-the-bone oxtails swim in a rich and vibrant tomato-based broth, kicked up a notch with a touch of heat. The Instant Pot makes achieving this deeply satisfying dish surprisingly easy, transforming tough oxtails into melt-in-your-mouth goodness in a fraction of the time. Get ready to impress your taste buds (and maybe your dinner guests!) with this unbelievably flavorful and easy-to-make spicy oxtail stew.

Ready to dive in? Let's get cooking!

Prep Time

10 mins

Total Time

1 hour 10 mins

Yield

6 - 8 servings

Nutrition

450 calories

instant potmain dishspicy
Instant Pot Spicy Oxtail Stew
Instant Pot Spicy Oxtail Stew
Instant Pot Spicy Oxtail Stew

Ingredients

  • 4lbs oxtail

  • 1/4 cup olive oil

  • 2 habanero or scotch bonnet peppers

  • 1 onion

  • 4 cloves garlic

  • 2-inch piece of fresh ginger

  • 1/4 cup tomato paste

  • 2 cups of broth or hot water

  • Spices

  • 1 teaspoon curry powder

  • 1 teaspoon black pepper

  • 2 teaspoons salt

  • 1 teaspoon thyme

  • 6 bay leaves

  • Equipment

  • Instant Pot (I use an 8 qt size)

Instructions

  1. Turn on your instant pot to the sauté setting. Add the oil in and heat up for about 2 minutes. Then include the oxtail pieces to be browned. Flip the oxtail after a minute or two to ensure all sides are browned. The entire browning should take about 10 minutes.
  2. While the oxtail is being browned, you can chop the onions, garlic, ginger and habanero/scotch bonnet peppers by hand or in a food processor. After chopping, add them into the instant pot.
  3. Finally, add in all the spices, tomato paste and the hot water or broth.
  4. Stir all together then set the instant pot to pressure cook on high pressure for 1 hour. Allow the pressure to be fully released before opening.
  5. Taste the stew and add more salt if you desire. Serve the oxtail stew with some white rice, plantains or any side of your choice. Enjoy!

Tips

  • No instant pot? No problem. Follow this recipe on a stove top but slow cook it for 3-4 hours on medium-low heat
  • After the dish is ready but I'm not ready to serve it, I like to transfer the stew to an oven safe dish and leave it in the oven at 250F to further tenderize the meat and leave the edges a bit crispy.