The Instant Pot Jamaican Oxtail Recipe is a soul-satisfying dish that captures the rich, hearty flavors of traditional Jamaican cuisine in a fraction of the time. Tender oxtail pieces are slow-cooked to perfection with fragrant spices, herbs, and a subtle kick from Scotch bonnet pepper, all in one convenient pot. This recipe brings the warmth and depth of Caribbean comfort food right into your kitchen, creating an unforgettable meal that’s perfect for sharing with family and friends.
Ingredients You’ll Need
Gathering a handful of simple, vibrant ingredients is all it takes to bring this Instant Pot Jamaican Oxtail Recipe to life. Each ingredient plays a crucial role—whether it’s building depth in the sauce, adding layers of aroma, or enhancing the oxtail’s natural richness.
- 3 lbs oxtail (trimmed of excess fat): The star protein that becomes tender and flavorful.
- 2 tbsp vegetable oil: Needed for browning the oxtail and softening aromatics.
- 1 large onion (chopped): Adds sweetness and depth to the base of the dish.
- 4 cloves garlic (minced): Brings pungency and warmth.
- 1 scotch bonnet pepper (deseeded and finely chopped) (optional): Adds authentic heat and Caribbean character.
- 2 tbsp allspice berries (ground): Provides a deep, spicy-sweet earthiness unique to Jamaican cooking.
- 2 sprigs fresh thyme (or 1 tsp dried thyme): Enhances herbal notes and brightens flavors.
- 2 cups beef broth: Creates a rich, savory cooking liquid that keeps the oxtail moist.
- 2 tbsp soy sauce: Bolsters umami and color.
- 1 tbsp browning sauce: Deepens color and adds a slightly smoky undertone.
- 1 can (15 oz) butter beans, drained and rinsed: Creamy beans that add texture and soak up the sauce.
- 4 green onions (chopped): Used as a fresh, bright garnish.
- Salt and black pepper to taste: Essential seasonings for balance and seasoning the meat.
How to Make Instant Pot Jamaican Oxtail Recipe
Step 1: Season and Marinate the Oxtail
Start by seasoning your oxtail generously with salt, black pepper, and 1 tablespoon of ground allspice. If you have time, let it marinate for at least 30 minutes to let the flavors penetrate the meat deeply. This step is key for that authentic Jamaican taste to develop.
Step 2: Brown the Oxtail
Set your Instant Pot to sauté mode and heat up the vegetable oil. Brown the oxtail pieces in batches to develop a beautiful caramelized crust—this adds layers of flavor that no slow cooking alone can achieve. Once browned, remove the oxtail and set aside.
Step 3: Sauté Aromatics
Using the flavorful oil left behind, sauté the chopped onions, minced garlic, and finely chopped scotch bonnet pepper (if using) until fragrant and soft, about 2 to 3 minutes. This fragrant base will infuse the oxtail with a complex and aromatic backbone.
Step 4: Combine Ingredients and Pressure Cook
Return the browned oxtail to the Instant Pot and add beef broth, soy sauce, browning sauce, the remaining tablespoon of ground allspice, and fresh thyme sprigs. Stir everything together, then seal the lid and make sure the valve is set to sealing. Cook on high pressure for 45 minutes—you’ll love how tender the meat becomes under the pressure.
Step 5: Release Pressure and Add Butter Beans
After cooking, allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure. Open the lid and add the butter beans. Switch back to sauté mode and let it simmer for about 10 minutes to thicken the sauce and let the beans soak up those rich flavors.
Step 6: Final Seasoning and Garnish
Taste and adjust seasoning with salt and pepper as needed. Finish by sprinkling the chopped green onions over the top for a fresh, vibrant pop of color and taste before serving.
How to Serve Instant Pot Jamaican Oxtail Recipe
Garnishes
Fresh chopped green onions add a lovely brightness and contrast to the rich, saucy oxtail. You can also sprinkle a few fresh thyme leaves or a small dash of extra ground allspice to elevate the dish visually and aromatically.
Side Dishes
This recipe pairs beautifully with traditional Jamaican sides like steamed white rice, coconut rice and peas, or even creamy mashed potatoes to soak up all that incredible oxtail sauce. For a veggie boost, serve alongside some sautéed callaloo or fried plantains for an authentic Caribbean feast.
Creative Ways to Present
To impress guests or treat yourself, serve the oxtail in rustic bowls layered over rice with the beans nestled in the sauce. Garnish with sliced scallions and a wedge of lime for a zingy finish. You can also offer Scotch bonnet pepper slices on the side for those who want a little more heat.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Jamaican Oxtail Recipe tastes even better the next day once the flavors meld further. Store it in an airtight container in the refrigerator for up to 3 days for easy, prepped meals during the week.
Freezing
This dish freezes wonderfully. Place cooled portions in freezer-safe bags or containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat to preserve the tenderness of the oxtail and keep the sauce silky. Add a splash of beef broth to loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I skip the Scotch bonnet pepper?
Absolutely! The Scotch bonnet provides authentic heat and flavor, but if you prefer milder dishes or can’t find it, leaving it out won’t compromise the overall deliciousness.
Why use browning sauce in the recipe?
Browning sauce adds rich color and a subtle smoky note to the oxtail, making the dish look more appetizing and adding a dimension of flavor that’s unmistakably Jamaican.
Is it necessary to marinate the oxtail?
Marinating helps infuse the meat with seasoning and deepens flavor, but if you’re short on time, you can still cook it directly—just be sure to season well.
Can I use frozen oxtail?
Yes, just make sure to thaw the oxtail completely before cooking for even results and proper seasoning absorption.
What if I don’t have an Instant Pot?
You can adapt this recipe to a slow cooker or stovetop simmer: brown the meat first, then cook oxtail low and slow for several hours until tender. It won’t be as fast but equally delicious!
Final Thoughts
Trying this Instant Pot Jamaican Oxtail Recipe will open your eyes to how accessible yet deeply flavorful Caribbean cooking can be right at home. It’s a dish that brings people together, warms the soul, and leaves you eager to serve it again and again. Trust me, once you make this, your recipe repertoire just got a whole lot richer and more exciting!
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Instant Pot Jamaican Oxtail Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Caribbean, Jamaican
Description
This Instant Pot Jamaican Oxtail recipe delivers tender, flavorful meat that has been slow-cooked to perfection with traditional Caribbean spices. Featuring aromatic allspice, thyme, and a hint of Scotch bonnet pepper, this dish combines rich beef broth and soy sauce to create a deep, savory stew enhanced with creamy butter beans. Perfect for a comforting family meal, it utilizes the Instant Pot for dramatically reduced cooking time without sacrificing taste.
Ingredients
Meat
- 3 lbs oxtail (trimmed of excess fat)
Seasonings and Aromatics
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 scotch bonnet pepper (deseeded and finely chopped, optional)
- 2 tbsp allspice berries (ground)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper to taste
Liquids and Sauces
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
Additional Ingredients
- 1 can (15 oz) butter beans, drained and rinsed
- 4 green onions (chopped, for garnish)
Instructions
- Season the Oxtail: Season the oxtail pieces generously with salt, black pepper, and 1 tablespoon of ground allspice. For best flavor, allow them to marinate for 30 minutes if time permits.
- Brown the Oxtail: Set the Instant Pot to sauté mode and heat the vegetable oil. Brown the oxtail pieces in batches, ensuring each piece develops a rich crust. Remove browned oxtail and set aside.
- Sauté Aromatics: In the remaining oil and juices in the pot, sauté the chopped onion, minced garlic, and finely chopped Scotch bonnet pepper (if using) until fragrant and softened, about 2 to 3 minutes.
- Add Liquid and Spices: Return the browned oxtail pieces to the pot. Pour in the beef broth, soy sauce, and browning sauce. Sprinkle the remaining allspice and add thyme sprigs.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook at high pressure for 45 minutes to tenderize the meat thoroughly.
- Release Pressure: Let the pressure release naturally for 15 minutes, then carefully perform a quick release to release any remaining pressure.
- Add Butter Beans and Simmer: Open the lid and stir in the drained butter beans. Switch the pot back to sauté mode and simmer for an additional 10 minutes to thicken the sauce and heat the beans through.
- Final Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions and serve hot for a hearty, flavorful meal.
Notes
- Marinating the oxtail enhances the flavor but is optional if you’re short on time.
- Deseeding the Scotch bonnet pepper reduces its heat—add according to your spice preference.
- Browning the meat adds depth of flavor and a better texture to the final stew.
- You can substitute butter beans with kidney beans or pigeon peas as preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure the Instant Pot valve is properly sealed to avoid pressure cooking issues.
