Description
A rich and flavorful Instant Pot Jamaican Oxtail recipe that tenderizes oxtail to perfection with aromatic spices, Scotch bonnet pepper, and hearty butter beans. This Caribbean classic is made easy with pressure cooking for a deliciously satisfying meal.
Ingredients
Scale
Oxtail and Seasonings
- 3 lbs oxtail (trimmed of excess fat)
- Salt and black pepper to taste
- 2 tbsp allspice berries (ground), divided
- 1 scotch bonnet pepper (deseeded and finely chopped, optional)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
Cooking Ingredients
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp browning sauce
Finishing Ingredients
- 1 can (15 oz) butter beans, drained and rinsed
- 4 green onions (chopped)
Instructions
- Season Oxtail: Season the oxtail pieces with salt, black pepper, and 1 tablespoon of ground allspice. If possible, let the oxtail marinate for 30 minutes to enhance the flavors.
- Brown Oxtail: Set your Instant Pot to sauté mode and add the vegetable oil. Brown the oxtail pieces in batches until they develop a deep golden color. Remove and set them aside.
- Sauté Aromatics: In the same pot, add the chopped onions, minced garlic, and scotch bonnet pepper if using. Sauté for about 2-3 minutes until fragrant and softened.
- Add Liquids and Spices: Return the browned oxtail to the pot. Pour in the beef broth, soy sauce, and browning sauce. Add the remaining ground allspice and thyme sprigs to the pot.
- Pressure Cook: Close the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 45 minutes.
- Natural Release: Allow the pressure to release naturally for 15 minutes before performing a quick release to release any remaining pressure safely.
- Add Butter Beans: Open the lid and stir in the drained butter beans. Set the Instant Pot to sauté mode and simmer for 10 minutes to thicken the sauce and warm the beans through.
- Finish and Serve: Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and serve hot for a hearty Jamaican meal.
Notes
- For less heat, remove the seeds from the Scotch bonnet pepper or omit it entirely.
- Marinating the oxtail overnight provides deeper flavor but is optional.
- Use fresh thyme for a brighter herbaceous note; dried thyme works well as a substitute.
- Butter beans add creaminess and soak up the rich sauce perfectly.
- If you don’t have browning sauce, you can substitute with a small amount of soy sauce or omit it.
