Name: Instant Pot Jamaican Oxtail Stew Recipe
Yield: 1

How To Make Instant Pot Jamaican Oxtail Stew Recipe

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

2 lbs oxtail
1 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 carrot, peeled and diced
1 stalk celery, diced
1 scotch bonnet pepper, seeded and diced
2 tsp allspice
1 tsp dried thyme
1 tsp paprika
1 tsp salt
½ tsp black pepper
3 cups beef broth
2 cups diced tomatoes
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 cup frozen peas
2 tbsp chopped fresh parsley

Instructions

Set the Instant Pot to sauté mode and heat the vegetable oil.
Add the oxtail pieces to the pot and brown them on all sides. Remove from the pot and set aside.
Add the diced onion, minced garlic, diced carrot, diced celery, and diced scotch bonnet pepper to the pot. Sauté until the vegetables are softened.
Add the allspice, dried thyme, paprika, salt, and black pepper to the pot. Stir to combine with the vegetables.
Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and bay leaves to the pot. Stir well.
Return the oxtail pieces to the pot, making sure they are submerged in the liquid.
Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 1 hour.
Allow the pressure to naturally release for 15 minutes, then quick release the remaining pressure.
Open the lid and skim off any excess fat from the surface of the stew.
Stir in the frozen peas and let them heat through in the hot stew.
Garnish with chopped fresh parsley before serving.