How To Make Instant Pot Jamaican Oxtail Stew Recipe
Once the cold season comes around again, our stew recipes will be your sure life-saver! Cook up a hearty stew if you want something warm and flavorful to combat the cold weather. Our comfortingly delicious stew recipes will make sure that you end up with a rich and tasty dish that can win over even the coldest of hearts.
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
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Set the Instant Pot to sauté mode and heat the vegetable oil.
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Add the oxtail pieces to the pot and brown them on all sides. Remove from the pot and set aside.
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Add the diced onion, minced garlic, diced carrot, diced celery, and diced scotch bonnet pepper to the pot. Sauté until the vegetables are softened.
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Add the allspice, dried thyme, paprika, salt, and black pepper to the pot. Stir to combine with the vegetables.
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Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and bay leaves to the pot. Stir well.
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Return the oxtail pieces to the pot, making sure they are submerged in the liquid.
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Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 1 hour.
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Allow the pressure to naturally release for 15 minutes, then quick release the remaining pressure.
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Open the lid and skim off any excess fat from the surface of the stew.
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Stir in the frozen peas and let them heat through in the hot stew.
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Garnish with chopped fresh parsley before serving.
Nutrition
- Calories : 490kcal
- Total Fat : 25g
- Saturated Fat : 8g
- Cholesterol : 135mg
- Sodium : 1425mg
- Total Carbohydrates : 28g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 41g
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