If you have ever wondered how to bring the rich, soulful flavors of Jamaica right into your kitchen without hours of slow cooking, then this Instant Pot Jamaican Oxtail Recipe is your new best friend. Tender, fall-off-the-bone oxtail infused with aromatic spices, a hint of heat from scotch bonnet pepper, and creamy butter beans all come together beautifully in this dish. The Instant Pot not only cuts the cooking time dramatically but also locks in deep, hearty flavors that make this classic Caribbean stew absolutely irresistible.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—they are simple, straightforward, and play essential roles in making this dish sing. Each one adds a unique touch, from the tender texture of the oxtail to the robust, spicy seasoning that gives it character and soul.
- 3 lbs oxtail: Trim excess fat for a balanced richness and tender meat.
- 2 tbsp vegetable oil: Perfect for browning the oxtail to lock in flavor.
- 1 large onion (chopped): Adds natural sweetness and depth to the stew.
- 4 cloves garlic (minced): Provides pungency and aromatic warmth.
- 1 scotch bonnet pepper (deseeded and finely chopped, optional): Brings authentic heat and a punch of Caribbean flavor.
- 2 tbsp allspice berries (ground): A signature Jamaican spice that creates the stew’s distinct taste.
- 2 sprigs fresh thyme or 1 tsp dried thyme: Offers a subtle earthiness that complements the meat perfectly.
- 2 cups beef broth: The flavorful cooking liquid that keeps everything moist and savory.
- 2 tbsp soy sauce: Adds umami depth and a slight saltiness.
- 1 tbsp browning sauce: Gives the dish its beautiful dark color and rich flavor.
- 1 can (15 oz) butter beans, drained and rinsed: Creamy beans that add texture and slow-cooked comfort.
- 4 green onions (chopped): For a fresh, vibrant garnish.
- Salt and black pepper to taste: To season perfectly and enhance all the flavors.
How to Make Instant Pot Jamaican Oxtail Recipe
Step 1: Season the Oxtail
Start by seasoning your oxtail generously with salt, black pepper, and half of the ground allspice. This initial flavor boost sets the stage for an unforgettable stew. If you have time to spare, letting the meat marinate for 30 minutes really helps the spices penetrate deeply, making each bite more delightful.
Step 2: Brown the Oxtail
Switch the Instant Pot to sauté mode and add the vegetable oil. Brown the oxtail pieces in batches. Browning isn’t just for color—it’s a crucial step that caramelizes the meat’s natural sugars and creates complex layers of flavor you can taste in every spoonful. Once browned, remove and set aside.
Step 3: Sauté Aromatics
In the same pot, toss in the onions, garlic, and scotch bonnet pepper if you’re using it. Stir these around until they become fragrant and slightly softened, about 2 to 3 minutes. This aromatic base is the flavor backbone of the Instant Pot Jamaican Oxtail Recipe.
Step 4: Add Liquids and Spices
Return the browned oxtail to the pot, then pour in the beef broth, soy sauce, and browning sauce. Sprinkle in the remaining ground allspice and add the thyme sprigs. These ingredients meld during cooking to develop that rich, robust taste that defines this Jamaican classic.
Step 5: Pressure Cook
Seal the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 45 minutes. This method tenderizes the tough oxtail quickly while infusing it with the vibrant stew flavors you’re craving.
Step 6: Release Pressure
Let the pressure release naturally for 15 minutes to finish the cooking gently, then carefully perform a quick release of any remaining pressure. Your kitchen will be filled with amazing smells by now!
Step 7: Add Butter Beans and Simmer
Open the lid, stir in the butter beans, and turn the Instant Pot back to sauté mode. Let it simmer for about 10 minutes so the sauce thickens beautifully while the beans soak up all that rich flavor.
Step 8: Final Seasoning and Serving
Give your dish a final taste, adjusting salt and pepper as needed. Sprinkle chopped green onions on top for a fresh burst of color just before serving. Enjoy this hearty, soul-warming Jamaican stew straight from the pot.
How to Serve Instant Pot Jamaican Oxtail Recipe
Garnishes
Fresh chopped green onions are a simple but impactful garnish, bringing a gentle crunch and vibrant color to the dish. You can also add a wedge of lime or a sprinkle of fresh thyme leaves to brighten up each serving.
Side Dishes
This stew pairs beautifully with traditional sides like steamed white rice or creamy mashed potatoes, which soak up all the luscious sauce. For a truly authentic experience, serve it alongside Jamaican rice and peas or even some fried plantains for a sweet contrast.
Creative Ways to Present
For a festive twist, serve your Instant Pot Jamaican Oxtail Recipe in small cast-iron skillets or rustic bowls straight at the table. You can also use scoops of the stew atop polenta or creamy grits for a fusion take that impresses guests with a modern flair.
Make Ahead and Storage
Storing Leftovers
Leftover oxtail stew tastes even better the next day when the flavors have melded further. Store leftovers in an airtight container in the refrigerator and consume within three to four days for best quality and safety.
Freezing
This Instant Pot Jamaican Oxtail Recipe freezes wonderfully. Just cool the stew completely, pack it into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to preserve the tender texture. You can also warm it in the microwave in short bursts, stirring in between. If the sauce seems thick, add a splash of broth or water to loosen it up.
FAQs
Can I skip the scotch bonnet pepper?
Absolutely! The scotch bonnet adds authentic heat and flavor, but if you prefer a milder stew, you can omit it without sacrificing the dish’s essence. You might want to add a pinch of chili flakes instead if you still want a bit of warmth.
Is it necessary to brown the oxtail first?
Yes, browning the oxtail is an essential step that significantly enhances the flavor by creating caramelized notes that deepen the overall taste of the stew. It also improves the texture, making the meat deliciously tender.
Can I use dried thyme instead of fresh?
Definitely! Dried thyme works just as well, and you can use about one teaspoon for two sprigs of fresh thyme. It still imparts that lovely herbal flavor that balances the spices.
What can I substitute for browning sauce?
If you don’t have browning sauce, you can use a few drops of soy sauce mixed with molasses to achieve a similar color and depth. The browning sauce mainly adds color but also a subtle, savory complexity.
How long does the Instant Pot take including prep and cooking?
Prep typically takes about 20 minutes, especially if you marinate the meat. The pressure cooking is 45 minutes, plus around 15 minutes for natural pressure release and finishing steps. All in all, you’ll have a delicious stew in about an hour and a half.
Final Thoughts
There’s something truly magical about the way this Instant Pot Jamaican Oxtail Recipe transforms hearty, tough cuts into a tender, flavor-packed feast with minimal effort. Whether you’re craving a comforting dinner or wanting to impress friends with Caribbean flavors, this recipe delivers every time. Give it a try and let the rich aromas and bold spices take you straight to the heart of Jamaica.
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Instant Pot Jamaican Oxtail Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Jamaican
Description
This Instant Pot Jamaican Oxtail recipe delivers tender, flavorful oxtail simmered with aromatic spices, scotch bonnet pepper, and butter beans. Quick and convenient, this pressure-cooked dish captures authentic Caribbean flavors with rich allspice, thyme, and soy sauce, perfect for a comforting and hearty meal.
Ingredients
Meat
- 3 lbs oxtail (trimmed of excess fat)
Vegetables & Aromatics
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 scotch bonnet pepper (deseeded and finely chopped, optional)
- 4 green onions (chopped)
- 1 can (15 oz) butter beans (drained and rinsed)
Spices & Herbs
- 2 tbsp allspice berries (ground, divided)
- 2 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper to taste
Liquids & Sauces
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
Instructions
- Season the Oxtail: Season the oxtail pieces evenly with salt, black pepper, and 1 tablespoon of ground allspice. If you have the time, let them marinate for 30 minutes to allow the flavors to permeate.
- Brown the Meat: Set your Instant Pot to sauté mode and heat the vegetable oil. Brown the oxtail pieces in batches until they develop a deep golden crust on all sides. Remove and set aside to prevent overcrowding and ensure even browning.
- Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, and finely chopped scotch bonnet pepper (if using). Sauté for about 2-3 minutes until fragrant and softened, incorporating all browned bits from the meat for extra flavor.
- Combine Ingredients: Return the browned oxtail to the Instant Pot. Pour in the beef broth, soy sauce, browning sauce, remaining tablespoon of ground allspice, and add the fresh thyme sprigs or dried thyme. Stir gently to distribute all ingredients evenly.
- Pressure Cook: Close the lid securely and set the valve to sealing. Cook on high pressure for 45 minutes to tenderize the meat and infuse the rich spices.
- Release Pressure: Allow the Instant Pot to do a natural pressure release for 15 minutes. After that, carefully perform a quick release to let out any remaining pressure before opening the lid.
- Add Butter Beans and Thicken: Stir in the drained butter beans. Switch back to sauté mode and simmer uncovered for 10 minutes to thicken the sauce and meld the flavors.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped green onions and serve the oxtail hot with your choice of side dishes.
Notes
- For a less spicy dish, omit the scotch bonnet pepper or use only a small amount.
- Marinating the oxtail overnight enhances flavor but is optional.
- You can substitute butter beans with lima beans or kidney beans if preferred.
- Serve with traditional Caribbean sides like rice and peas, fried plantains, or steamed vegetables.
- Be cautious during pressure release; always use a utensil to avoid burns.
