Caribbean Comfort Food: Jamaican Oxtails in the Instant Pot!

Hey there, foodies!

Today, I’m sharing one of my absolute favorite cozy, comforting recipes – Jamaican Oxtails! If you’re craving a taste of the Caribbean, this dish is all you need. We’re talking tender oxtails, rich flavor, and that little hint of spice that brings it all together. The best part? You can make this in your Instant Pot or any electric pressure cooker, but I’m also including stove-top and slow-cooker instructions for you traditionalists out there. Let’s dive in!

As a Jamaican, this dish is a piece of home for me! Oxtails are that hearty, stick-to-your-ribs kind of meal that feels like a warm hug. It’s savory, a little spicy (hello, Scotch Bonnet!), and full of flavor. Plus, with the Instant Pot, you get fall-off-the-bone goodness in a fraction of the time. Perfect for when you want a little taste of Jamaica without the wait.

What You’ll Need:

• 2.5 lbs oxtails

• 1/4 cup brown sugar

• 1 Tbsp each: soy sauce, Worcestershire sauce, salt

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 Tbsp oxtail seasoning

• 1 tsp each: black pepper, ground allspice, browning

• 2 Tbsp oil of your choice ( I use EVOO or Avocado)

• 1 yellow onion (chopped)

• 4 green onions (chopped)

• 1 Tbsp garlic (chopped)

• 2 whole carrots (chopped)

• 1 bay leaf

• 1 Scotch Bonnet pepper (or habanero, seeds and membrane removed)

• 1 cup beef broth

• 1 Tbsp ketchup

• 1 tsp dried thyme

• 1 Tbsp cornstarch mixed with 2 Tbsp water (for thickening)

• 1 16 oz can butter beans (drained) sometimes I use two 😝

Let’s Get Cooking!

Step 1: Marinate the Oxtails

Rinse your oxtails with water and vinegar, pat dry, and coat them with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning. Rub those spices in – you want every bite to be flavorful!

Step 2: Sear and Sauté

Set your pressure cooker to “High Sauté” and add your oil. Once it’s hot, add your oxtails flat-side down, making sure they’re spaced out so they can brown properly. Remove them once they’re browned and set aside.

Step 3: Deglaze and Sauté the Veggies

Add a splash of beef broth to the pot and use a wooden spoon to scrape up all those browned bits. This step gives the stew that deep, rich flavor. Toss in the onions, green onions, carrots, garlic, and Scotch Bonnet pepper. Sauté for about 5 minutes or until the onions soften.

Step 4: Pressure Cook

Add the oxtails (and any juices from the marinade), the rest of the beef broth, dried thyme, and ketchup to the pot. Cancel the sauté function, cover, and set to high pressure for 45 minutes. Once it’s done, let the pressure release naturally.

Step 5: Thicken the Sauce & Add Butter Beans

Remove the oxtails and veggies, then turn the cooker back on “Sauté.” Add the cornstarch slurry and simmer until the sauce thickens a bit. Toss in the drained butter beans, letting them warm up for about 5 minutes.

Step 6: Bring it All Together

Add the oxtails and veggies back to the pot. Now, sit back and enjoy the aroma – you’re ready to serve!

Slow Cooker & Stove-Top Instructions

- Slow Cooker: Follow the instructions up to the browning stage, then transfer everything to your slow cooker. Cook on low for 8-10 hours. Thirty minutes before it’s done, add the cornstarch slurry and butter beans.

- Stove-Top: Same steps, but instead of the pressure cooker, simmer on the stove for about 3 hours. Stir occasionally and add the butter beans in the last 30 minutes.

Tips & Tricks

- Oxtail Size: Try to get oxtails of similar size for even cooking. If some pieces are too fatty, trim a little off.

- Scotch Bonnet Substitute: If you can’t find Scotch Bonnet, habanero works well, or a couple teaspoons of Scotch Bonnet sauce can do the trick.

This Jamaican Oxtail recipe is Caribbean soul food at its best – easy, flavorful, and totally satisfying. Try it out, and let me know what you think! :)