Easy Instant Pot Oxtail Recipe

Spanish oxtail recipes have the power to embody the best of Andalusian cuisine, providing much-needed warmth on chilly winter days.

With the instant pot oxtail, you not only enjoy a delicious stew but also overcome a common issue with these kinds of Spanish recipes: you get to speed up the cooking time.

In this article, we will cover everything there is to know about this recipe – from how long to cook oxtail in an Instant Pot to ways of customizing, serving, and storing this dish.

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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts:

• Old-fashioned oxtail soup recipe

• Oxtail casserole

• Keto oxtail recipe

Background of the Dish

There are different types of instant pot oxtail recipes, such as the oxtail soup and the braised oxtail instant pot, all developed in the early 2000s when this equipment became mainstream.

The instant pot oxtail stew that you will learn to make in this article preserves the traditional ingredients found in any Andalusian stew.

Its advantage lies in speeding up the cooking process.

This instant pot oxtail quickly won the hearts of everyone in Southern Spain due to its simplicity and delicious flavor.

Now, you can make and enjoy it in the comfort of your home.

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Things You’ll Need for Instant Pot Oxtail

To make the best recipe for oxtails you will need oxtails, onion, carrots, celery stalks, potatoes, beef broth, tomatoes, and garlic cloves as the main ingredients.

For this easy oxtail recipe, you will also need an instant pot, but if you don’t have one at home we have other oxtail recipes that you can make, such as the beef oxtail recipe and the braised oxtail.

Ingredients

• 2kg oxtails
• 1 cup (240ml) red wine (optional)
• 4 cups (1l) beef broth
• 1 can (450gr) diced tomatoes
• 5 potatoes
• 2 tablespoons vegetable oil
• 1 onion
• 3 garlic cloves
• 2 carrots
• 2 celery stalks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 
• Salt and pepper (to taste)

How to Make Instant Pot Oxtail – Step by Step Guide

1. To start with this instant pot oxtail recipe you have to prepare the veggies. For that, peel and chop the potatoes into bite-sized squares. Peel and chop the onion, celery stalks, and carrots into small pieces. Peel and mince the garlic cloves.

2. After that, pat the oxtail dry and chop it into bite-sized chunks. Season on both sides with salt and pepper.

3. Now, set your Instant Pot to “Saute” mode. Add the vegetable oil and sear the oxtails on all sides until golden. Work in batches to avoid overcrowding the pot. Remove the oxtails and set them aside.

4. Then, add chopped onions, garlic, carrots, and celery to the Instant Pot. Saute for 5 minutes until the vegetables are softened. Keep in mind that they’ll finish cooking later on this instant pot oxtails recipe, so don’t go over that time.

5. As an optional step in this oxtail instant pot recipe, pour the wine into the pot to deglaze, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes so that the alcohol evaporates and you preserve the flavor.

6. After that, place back the oxtails in the instant pot. Also, add beef broth, diced tomatoes, bay leaves, thyme, rosemary, paprika, and cayenne pepper. Stir well.

7. Then, close the Instant Pot lid and set it to “Pressure Cook” on high for 45 minutes. After cooking, allow a natural pressure release for about 10 minutes, then manually release any remaining pressure.

8. Now, open the lid and add the potatoes. Close the lid again and pressure cook for an additional 10 minutes. Once the oxtail in the instant pot is done, carefully release the pressure manually.

9. To continue making this hearty oxtail stew, remove the bay leaves and skim off any excess fat from the surface.

10. For the final step on this oxtails recipe, you just have to serve the instant pot oxtail stew hot and enjoy.

Substitution of Ingredients

This Spanish oxtail recipe calls for basic main ingredients that everyone has at home, but still, there are some changes that you can make to customize it.

For example, you can draw inspiration from the Portuguese oxtail stew and add 2 tablespoons of piri piri sauce while making this instant pot oxtail.

You can also do like the classic oxtail stew with vegetables and use your favorite mixed veggies, such as sweet potatoes, bell peppers, cherry tomatoes, etc.

Lastly, feel free to replace the red wine with white or Sherry wine (or with the same amount of broth), and include your favorite type of spices and fresh chopped herbs or try the oxtail recipe with red wine.

Now when it comes to the equipment, if you don’t have an instant pot then there are other Spanish recipes that you can prepare – and don’t call for that type of equipment- such as our tender oxtail recipe and our oven-baked oxtail recipe.

Tips on Serving Instant Pot Oxtail

The instant pot oxtail earned its rightful spot as one of the best oxtail recipes, not only due to its simplicity but because once you finish preparing it you will have a main dish ready to be served.

To stick with the theme of a traditional oxtail recipe from Spain, you can serve it with grated parmesan or manchego cheese on top, as well as a light drizzle of olive oil on each serving.

If you feel like the instant pot oxtails need an extra layer of flavor, you can top it with fresh chopped herbs (parsley, cilantro, rosemary, etc.) or a drizzle of sauce (Spanish mojo sauce, Spanish garlic sauce, etc.).

To give this instant pot oxtail stew a twist you can serve it as the filling for a sandwich or serve it like a curry oxtail recipe with some white rice.

Give a go to the newest red wine braised oxtail, a hearty and delicious Spanish oxtail dish.

How to Store Instant Pot Oxtail

Once you finish preparing this instant pot oxtail you will be able to store it if you want to, but there are some steps to follow.

First, you have to let the Spanish-style oxtails cool to room temperature and place it in an airtight freezer-safe container, covered with a lid or plastic wrap.

After that, you can take the Spanish oxtails to the fridge where they can last up to 4 days, or to the freezer for up to 45 days.

Then, you can let the beef oxtail stew to thaw overnight or for 12 hours in the fridge, and after that, you’ll be able to reheat it in the oven or at the stove over medium heat.

Are you a fan of oxtail stew recipes? Then the good news is that we have more for you, such as our delicious oxtail stew with potatoes and the fantastic basque oxtail stew.

Recipe Card: Instant Pot Oxtail

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