Instant Pot Jamaican Oxtail Stew: A Flavorful and Tender Delight

Jamaican Oxtail Stew is a dish that speaks of heritage, tradition, and incredible flavor. Traditionally slow-cooked for hours until the oxtails are fall-off-the-bone tender, it’s a labor of love. However, with the magic of the Instant Pot, you can achieve the same rich, deeply satisfying results in a fraction of the time. This recipe will guide you through creating a truly authentic and delicious Instant Pot Jamaican Oxtail Stew that will transport you to the sun-kissed shores of Jamaica with every bite.

Why Use an Instant Pot for Oxtail Stew?

The Instant Pot offers several advantages when making oxtail stew:

* **Speed:** It drastically reduces cooking time compared to traditional methods.
* **Tenderness:** The pressure cooking process ensures incredibly tender oxtails.
* **Flavor:** It helps to meld the flavors together quickly and effectively.
* **Convenience:** Set it and forget it! Minimal monitoring required.

Ingredients You’ll Need

Here’s a comprehensive list of ingredients for your Instant Pot Jamaican Oxtail Stew. High-quality ingredients will contribute to a richer and more authentic flavor profile.

* **Oxtails:** 3-4 lbs, cut into 1-2 inch pieces. Look for meaty oxtails.
* **Browning Sauce:** 2 tablespoons (such as Kitchen Bouquet or browning sauce specifically made for Caribbean cuisine).
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Garlic:** 4-6 cloves, minced
* **Ginger:** 1 tablespoon, grated
* **Scotch Bonnet Pepper:** 1 whole, stem removed (handle with extreme caution! Can be substituted with 1-2 habanero peppers for a milder heat)
* **Allspice Berries:** 1 tablespoon, whole
* **Dried Thyme:** 1 tablespoon
* **Curry Powder:** 1 tablespoon (Jamaican curry powder is preferred, but any good quality curry powder will work)
* **Paprika:** 1 teaspoon
* **Brown Sugar:** 1 tablespoon
* **Soy Sauce:** 2 tablespoons
* **Worcestershire Sauce:** 1 tablespoon
* **Beef Broth:** 4 cups (low sodium preferred)
* **Canned Butter Beans:** 1 (15-ounce) can, drained and rinsed
* **Carrots:** 2 medium, peeled and chopped
* **Potatoes:** 2 medium, peeled and cubed (Yukon Gold or russet potatoes work well)
* **Green Onions (Scallions):** 2-3, chopped, for garnish
* **Fresh Thyme Sprigs:** for garnish (optional)
* **Salt and Black Pepper:** to taste

Equipment

* Instant Pot (6-quart or larger)
* Large Bowl
* Measuring cups and spoons
* Cutting board
* Knife
* Wooden spoon or spatula

Step-by-Step Instructions

Follow these detailed instructions to create your Instant Pot Jamaican Oxtail Stew:

**Step 1: Prepare the Oxtails**

1. **Rinse the Oxtails:** Rinse the oxtails thoroughly under cold running water. This helps remove any bone fragments or impurities.
2. **Trim Excess Fat (Optional):** Trim off any large pieces of excess fat from the oxtails. This is optional, as some fat will render during cooking and contribute to the flavor, but removing some can prevent the stew from becoming overly greasy.
3. **Marinate the Oxtails:** In a large bowl, combine the oxtails with the browning sauce, curry powder, paprika, brown sugar, soy sauce, and Worcestershire sauce. Mix well to ensure all the oxtails are evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight. Marinating allows the flavors to penetrate the meat, resulting in a more flavorful stew. The longer the marinating time, the better the flavor.

**Step 2: Sear the Oxtails**

1. **Turn on the Instant Pot:** Press the “Sauté” button on your Instant Pot. Adjust the heat setting to “More” or “High” if your Instant Pot has that option.
2. **Add Oil:** Add the olive oil to the Instant Pot and let it heat up for a minute or two until shimmering.
3. **Sear in Batches:** Sear the oxtails in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature of the pot and prevent the oxtails from browning properly. Sear each batch for 2-3 minutes per side, until browned. Remove the seared oxtails from the pot and set them aside.

**Step 3: Sauté Aromatics**

1. **Add Onion and Garlic:** Add the chopped onion to the Instant Pot and sauté for 3-4 minutes, until softened and translucent. Scrape the bottom of the pot to deglaze, loosening any browned bits that may have stuck during searing. These browned bits are packed with flavor and will add depth to the stew.
2. **Add Ginger and Scotch Bonnet Pepper:** Add the grated ginger and whole Scotch bonnet pepper to the pot. Sauté for another minute, until fragrant. Be careful not to touch your face or eyes after handling the Scotch bonnet pepper, as it is extremely hot. If you are sensitive to heat, consider wearing gloves when handling it.

**Step 4: Combine Ingredients and Pressure Cook**

1. **Return Oxtails to the Pot:** Return the seared oxtails to the Instant Pot.
2. **Add Seasonings and Liquids:** Add the allspice berries, dried thyme, and beef broth to the pot. Make sure the liquid covers the oxtails; add a little more broth or water if needed.
3. **Deglaze the Pot:** Use a wooden spoon or spatula to scrape the bottom of the pot again, ensuring that no food is stuck to the bottom. This will help prevent the “Burn” warning.
4. **Pressure Cook:** Secure the lid on the Instant Pot, making sure the sealing ring is properly in place. Close the pressure release valve (set it to “Sealing”).
5. **Cook Time:** Press the “Manual” or “Pressure Cook” button and set the cooking time to 45-55 minutes on high pressure. The cooking time will depend on the size and thickness of the oxtails. For smaller oxtails, 45 minutes may be sufficient; for larger, thicker oxtails, 55 minutes may be necessary.
6. **Natural Pressure Release (NPR):** Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15-20 minutes. This allows the oxtails to become even more tender. After 15-20 minutes, carefully release any remaining pressure by opening the pressure release valve (quick release). Be cautious of the steam that will be released.

**Step 5: Add Vegetables and Simmer**

1. **Open the Instant Pot:** Carefully open the Instant Pot once all the pressure has been released.
2. **Remove Scotch Bonnet Pepper:** Remove the whole Scotch bonnet pepper from the pot. If you want a spicier stew, you can carefully pierce the pepper with a fork to release more of its heat, but be very cautious.
3. **Add Vegetables:** Add the drained and rinsed butter beans, chopped carrots, and cubed potatoes to the Instant Pot.
4. **Simmer:** Press the “Sauté” button again. Simmer the stew for 10-15 minutes, or until the vegetables are tender and the stew has thickened slightly. Stir occasionally to prevent sticking.

**Step 6: Season and Serve**

1. **Season to Taste:** Taste the stew and season with salt and black pepper to taste. Remember that the soy sauce and Worcestershire sauce already contain salt, so add salt gradually.
2. **Garnish:** Garnish with chopped green onions (scallions) and fresh thyme sprigs (optional).
3. **Serve:** Serve the Instant Pot Jamaican Oxtail Stew hot, over rice and peas (a classic Jamaican side dish), white rice, or mashed potatoes. You can also serve it with dumplings or roti.

Tips for the Best Instant Pot Jamaican Oxtail Stew

* **Choose Meaty Oxtails:** Look for oxtails that have a good amount of meat on them. This will result in a more flavorful and satisfying stew.
* **Don’t Skip the Marinating:** Marinating the oxtails is crucial for developing the rich, complex flavors of the stew. The longer you marinate, the better.
* **Sear the Oxtails Properly:** Searing the oxtails adds depth of flavor and helps to create a rich, brown gravy. Make sure to sear them in batches to avoid overcrowding the pot.
* **Deglaze the Pot Thoroughly:** Deglazing the pot after searing the oxtails and sautéing the aromatics is important for preventing the “Burn” warning and for adding flavor to the stew. Scrape up all the browned bits from the bottom of the pot.
* **Adjust Cooking Time as Needed:** The cooking time may vary depending on the size and thickness of the oxtails. If the oxtails are not tender after the initial cooking time, you can pressure cook them for another 5-10 minutes.
* **Control the Heat:** The Scotch bonnet pepper adds a significant amount of heat to the stew. If you are sensitive to heat, use a smaller pepper or substitute it with a milder pepper, such as a habanero. You can also remove the seeds and membranes from the pepper to reduce its heat.
* **Thicken the Stew (Optional):** If you prefer a thicker stew, you can thicken it by simmering it for a longer period of time or by adding a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water).
* **Make it Ahead:** Oxtail stew tastes even better the next day, as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
* **Freezing Instructions:** Let the stew cool completely. Transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

* **Add Dumplings:** Add Jamaican dumplings (spinners) to the stew during the last 15 minutes of cooking time. This will make the stew even more hearty and filling.
* **Add Coconut Milk:** For a richer and creamier stew, add 1 cup of coconut milk during the last 10 minutes of cooking time.
* **Add Sweet Potatoes:** Substitute some of the potatoes with sweet potatoes for a sweeter flavor.
* **Spicier Version:** Add more scotch bonnet pepper or a pinch of cayenne pepper for a spicier stew.

Serving Suggestions

* **Rice and Peas:** The classic Jamaican accompaniment.
* **White Rice:** A simple and versatile side dish.
* **Mashed Potatoes:** A comforting and creamy option.
* **Roti:** A soft and flaky flatbread.
* **Dumplings:** Jamaican spinners for a hearty meal.

Nutritional Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients)
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 20-30g

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Instant Pot Jamaican Oxtail Stew Recipe

**Prep Time:** 30 minutes (plus marinating time)
**Cook Time:** 1 hour 30 minutes
**Total Time:** 2 hours (plus marinating time)
**Servings:** 6-8

**Ingredients:**

* 3-4 lbs oxtails, cut into 1-2 inch pieces
* 2 tablespoons browning sauce
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4-6 cloves garlic, minced
* 1 tablespoon ginger, grated
* 1 whole Scotch bonnet pepper, stem removed
* 1 tablespoon allspice berries, whole
* 1 tablespoon dried thyme
* 1 tablespoon curry powder
* 1 teaspoon paprika
* 1 tablespoon brown sugar
* 2 tablespoons soy sauce
* 1 tablespoon Worcestershire sauce
* 4 cups beef broth
* 1 (15-ounce) can butter beans, drained and rinsed
* 2 medium carrots, peeled and chopped
* 2 medium potatoes, peeled and cubed
* 2-3 green onions (scallions), chopped, for garnish
* Fresh thyme sprigs, for garnish (optional)
* Salt and black pepper, to taste

**Instructions:**

1. Rinse the oxtails and trim excess fat (optional).
2. In a large bowl, combine the oxtails with browning sauce, curry powder, paprika, brown sugar, soy sauce, and Worcestershire sauce. Mix well and marinate for at least 1 hour, or overnight.
3. Press “Sauté” on the Instant Pot. Add olive oil and heat. Sear oxtails in batches until browned. Remove and set aside.
4. Add onion to the pot and sauté until softened. Add garlic, ginger, and Scotch bonnet pepper. Sauté until fragrant.
5. Return oxtails to the pot. Add allspice berries, dried thyme, and beef broth. Deglaze the pot.
6. Secure the lid and cook on high pressure for 45-55 minutes. Allow for a 15-20 minute natural pressure release, then quick release any remaining pressure.
7. Open the Instant Pot and remove the Scotch bonnet pepper.
8. Add butter beans, carrots, and potatoes. Press “Sauté” and simmer for 10-15 minutes, or until vegetables are tender and stew has thickened.
9. Season with salt and pepper to taste. Garnish with green onions and fresh thyme sprigs.
10. Serve hot over rice and peas, white rice, or mashed potatoes.

Enjoy your delicious and authentic Instant Pot Jamaican Oxtail Stew! This recipe provides a flavorful and tender experience, bringing the taste of Jamaica right to your kitchen. Experiment with variations and serving suggestions to find your perfect oxtail stew experience.