INSTANT POT® JAMAICAN OXTAIL STEW

Instant Pot® Jamaican Oxtail Stew image

Caribbean stew with delicious and tender oxtail and beans. Cooked in the Instant Pot®.

Provided by Katie Woodford

Time 1h55m

Yield 4

Number Of Ingredients 22

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Ingredients

¼ 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 ½ pounds beef oxtail
2 tablespoons vegetable oil
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 tablespoon cornstarch
1 (16 ounce) can pinto beans, rinsed and drained

Steps:

Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.

Nutrition Facts : Calories 970.6 calories, Carbohydrate 44 g, Cholesterol 312.1 mg, Fat 47.3 g, Fiber 7.9 g, Protein 94.4 g, SaturatedFat 17.3 g, Sodium 3153.6 mg, Sugar 18.3 g