Oxtails can be easily made in an instant pot. Our Oxtails with Vegetables + Jasmine Rice is great for a weeknight or holiday dinner!

{instant pot recipe} Oxtails with Vegetables + Jasmine Rice

Okay, I have a few things to dispel right off of the bat. First, don’t be intimidated by cooking in your Instant Pot. Believe it or not, there is no special training required to master this wonderful cooking machine. And the second thing is, oxtails are fast becoming a big thing! Also, oxtails, for the most part, come from cows and not oxen per se. Yes, an ox has a tail, but when most folks are talking about oxtails, they are really talking about cow tails. Why this is even a topic of debate is beyond me, maybe oxtails more exotic, old-world, and rustic. Who knows? Anyhoo, Let’s push on…

All I know is oxtails equal good and I really like to eat them, you may like them too once you try ’em

What I do know is cooking oxtails successfully in an Instant Pot is a very easy task to accomplish, and for this Instant Pot + Oxtails with Vegetables + Jasmine Rice recipe, you’re going to need two essential things to pull it off. One. Oxtails. You can get them from a local grocery or an ethnic foods grocery store. You can also visit or call your butcher and have them ordered.

After it is all is said, done (and cooked) you will find oxtails with vegetables a big delicious batch of beef stew served over Jasmine rice.

Check out the recipe down below!

Instant Pot + Oxtails with Vegetables + Jasmine Rice

Ingredients:

The Vegetables

4 garlic cloves
2 yellow onions
1 cup shaved carrots
1 sprig fresh rosemary

Ingredients:

5 lbs oxtails
1 can (28 0z) Red Gold stewed tomatoes, drained
3/4 cup green onion
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil, divided
1 teaspoon coarse sea salt, more as needed
1 teaspoon smoked sweet paprika
1 tablespoon ground curry
1/2 teaspoon garlic powder
1/2 tablespoon Old Bay seasoning
1/2 tablespoon freshly cracked black peppercorns
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups chicken, beef or vegetable stock

Directions:

Jasmine Rice

Cook the rice ahead of time, and keep warm in the oven. Here’s how I cook perfect Jasmine rice in 14 minutes in the Instant Pot

Add one tablespoon of extra virgin olive oil to the Instant Pot. Add 3 cups of Jasmine rice (do not rinse rice). Add enough water until it is a 1/2 inch over the rice, do not stir the rice. Place and lock the lid. Make sure the vent is moved to close. Set the Manual timer to 14 minutes, and select Pressure. When the timer has expired vent the Instant Pot, unlock and remove the lid and look at that, perfectly cooked Jasmine rice. Spoon into a serving dish.

Note* when shopping for oxtails look for oxtails that are bright pink, with most meats you want them fresh. If they look grayish and questionable look elsewhere.

Remove the oxtails from the package, rinse and pat them dry. Place them into a large bowl, add one tablespoon of EVOO, ground curry, Old Bay seasoning, smoked paprika, garlic powder, and two tablespoons of all-purpose flour. Cover the bowl with a large kitchen towel and allow the oxtails and seasoning to rest at room temperature for 15- 20 minutes.
Add two tablespoons of extra virgin olive oil to the Instant Pot and press the Ssauté button, when the oil is hot brown the oxtails on all sides, use a pair of tongs to turn the oxtails over and don’t forget to brown the sides as well. Do not pierce the meat by using a fork; you want to keep the juices inside the meat as much as possible.
Remove the oxtails from the Instant Pot and place them onto a plate. Set aside.
Add an additional tablespoon of EVOO to the Instant Pot and ssauté the sliced onions, minced garlic, and shaved carrots for two minutes.
Add the beef (chicken or vegetable) stock and make sure to scrape up any brown bits from the bottom of the Instant Pot.
Place the oxtail into the Instant Pot and add one can of drained whole tomatoes.
Cover and lock the Instant Pot lid into place and make sure the vent is closed. Set the Manual timer for 40 minutes, and engage the Pressure.
When the timer chirps, vent the Instant Pot and allow the oxtails to set for 10 minutes. Unlock and remove the lid. Let’s eat!

As the oxtails are cooking prepare the toppings: (*toppings can be made ahead of time)

Mince 2 cups of fresh parsley, set aside in the fridge
Slice 4 stalks of green onion, set aside in the fridge
Pan-roast 1 cup of cherry tomatoes
Caramelized 2 large sweet onions

Pan-Roast Tomatoes

In a skillet over med-high heat add 1 ounce of extra virgin olive oil, when the oil is hot add cherry tomatoes, let the tomatoes slightly brown all over. Turn the burner to low and cover the skillet with a lid. Cook for ten (10) minutes, spoon tomatoes into a bowl and set aside.

Caramelized Onions

Slice onions thinly 1/3″ (use a mandolin ), add two tablespoons of unsalted quality butter (Kerrygold) and two tablespoons of good rich golden green extra virgin olive oil. In a large skillet over med-high heat add olive oil, when the oil is hot add the butter and the sliced sweet onions. Add one teaspoon coarse sea salt and freshly cracked black peppercorns. Let the onions brown lightly on one side then turn them over. Turn the burner to its lowest setting and let the onion caramelize for about 20-25 minutes. Spoon into a bowl and cover with a clean kitchen towel.

Spoon rice into serving bowls, ladle oxtails and veggies over the rice, add the toppings and enjoy!