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Instant Pot Jamaican Oxtail Stew
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Savor the rich taste of Jamaican oxtail stew made with tender oxtails, pinto beans, veggies, and flavorful spices in the Instant Pot.
Ingredients:
  • 0.25 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon hickory-flavored liquid smoke
  • 2.5 pounds beef oxtail
  • 1 cup beef broth, divided
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 4 medium green onions, chopped
  • 1 tablespoon minced garlic
  • 1 Scotch bonnet chile pepper, chopped
  • 1 tablespoon ketchup
  • 1 teaspoon dried thyme
  • 2 tablespoons water
  • 1 (16 ounce) can pinto beans, rinsed and drained
Instructions:
  • In a bowl, blend brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke. Add oxtails and mix thoroughly until coated.
  • Heat oil in a multi-functional pressure cooker on the Sauté function. Add oxtails, brown on all sides for about 5 minutes, then move to a bowl and set aside.
  • Deglaze the pot with 2 tablespoons of beef broth, scraping up all the flavorful browned bits with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions are softened, approximately 5 minutes. Put the oxtails back into the pot along with the rest of the beef broth, ketchup, and thyme. Stop the Sauté function.
  • Securely seal the lid and set to high pressure as per the manufacturer's guidelines. Cook for 45 minutes and let the pressure naturally release for 10 to 15 minutes.
  • Follow the manufacturer's natural-release method for 20 to 40 minutes. Unlock and lift the lid.
  • Strain out oxtails and vegetables, keeping the flavorful liquid in the pot. Switch to Sauté mode and let the liquid simmer. Mix water and cornstarch in a bowl; then stir into the simmering liquid. Add pinto beans and simmer until slightly thickened and warmed, around 5 minutes. Put oxtails and vegetables back in the pot and gently mix everything together.

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