Making oxtail in a pressure cooker turns a tough cut of beef into a very tender dinner. The high pressure environment breaks down the connective tissue in a fraction of the time it takes on the stove. Carrots and potatoes cook alongside the meat to create a complete meal in one pot.
The combination of balsamic vinegar, soy sauce, and fish sauce builds a deep, savory broth. Mashing the cooked potatoes right into the liquid at the end creates a thick gravy without needing any flour or cornstarch. It takes under two hours from start to finish.
Why will you love Oxtail in a Pressure Cooker?
Searing the largest pieces of meat first builds a strong flavor base for the broth.
Scraping the bottom of the pot with broth prevents the burn warning on your machine.
Using natural pressure release keeps the meat tender and prevents the liquid from sputtering out of the valve.
Oxtail in a Pressure Cooker Ingredients
• Oxtails: Look for pieces with a good ratio of meat to bone. You can ask your butcher to cut them into manageable segments if they are too large.
• Beef broth: Choose a low-sodium option so you can control the saltiness of the final dish.
• Tomato paste: This adds richness and color to the sauce.
• Balsamic vinegar: The acidity balances the rich beef flavor and helps tenderize the meat.
• Fish sauce: This provides a salty, savory background note without making the dish taste like seafood.
• Russet potato: A starchy potato works well here because it breaks down easily to thicken the final sauce.
Exact quantities are in the recipe card below.
How to Make Oxtail in a Pressure Cooker
Step 1: Brown the meat
Use the saute function on your pressure cooker to sear the largest pieces of beef. This step creates a savory crust on the meat and leaves flavorful browned bits on the bottom of the pot.
Step 2: Cook the aromatics
Soften the onions and garlic, then stir in the tomato paste and dried herbs. Pouring in the broth allows you to deglaze the pot and dissolve those browned bits into the liquid.
Step 3: Pressure cook
Add the remaining liquids, the meat, and the vegetables. Cook on high pressure, followed by a natural pressure release to ensure the beef becomes tender.
Step 4: Thicken the sauce
Remove the meat and some of the carrots. Mash the soft potatoes and the rest of the carrots directly into the cooking liquid to create a thick gravy.
How to Store and Freeze Oxtail in a Pressure Cooker
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze this dish for up to 3 months. Reheat gently on the stove or in the microwave until the meat reaches 145°F (63°C).
Expert Tips for Oxtail in a Pressure Cooker
Browning the meat adds depth to the final flavor. If you are short on time, you can skip searing and proceed straight to cooking the onions.
The safe internal temperature for beef cuts is 145°F (63°C) followed by a 3-minute rest. Pressure cooking oxtails for this duration will easily exceed this temperature to break down the connective tissue.
Letting the finished dish sit in the warm pot for 10 minutes before serving helps the flavors meld together.
What to Serve with Oxtail in a Pressure Cooker?
Serve this hearty beef dish over steamed white rice or egg noodles to soak up the rich gravy. A side of green beans or a simple crisp salad balances the heavy meal.
Oxtail in a Pressure Cooker Recipe FAQs
Can I skip browning the meat?
Yes. Browning adds extra flavor, but you can skip it to save time and still get a delicious result.
Why do I mash the potatoes at the end?
The potatoes act as a natural thickener. Mashing them into the cooking liquid turns the thin broth into a hearty gravy.
What size pressure cooker do I need?
A standard 6-quart electric pressure cooker is large enough to hold the meat, vegetables, and liquid for this recipe.
Oxtail in a Pressure Cooker
Ingredients
- 3.5 to 4 lbs oxtails 1.6 to 1.8 kg
- 1 tablespoon olive oil 15 ml
- 1 large onion sliced, 250 g
- 3 tablespoons tomato paste 50 g
- 2 dried bay leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 8 cloves garlic chopped, 30 g
- 1 cup low-sodium beef broth 240 ml
- 1/4 cup balsamic vinegar 60 ml
- 1.5 tablespoons soy sauce 22 ml
- 1 tablespoon fish sauce 15 ml
- 1 large russet potato peeled and quartered, 450 g
- 3 medium carrots cut into 1.5-inch pieces, 300 g
- Salt and black pepper to taste
Instructions
- Turn your pressure cooker to the saute setting. Wait until the pot is hot, then add the olive oil.
- Season the oxtails with salt and black pepper. Place the largest pieces into the pot and sear them for 5 minutes per side until brown. Remove the meat and set it aside.
- Add the sliced onion to the pot and cook for 2 minutes. Stir in the tomato paste, bay leaves, dried oregano, and dried thyme. Cook for 3 minutes, then add the chopped garlic and cook for 1 more minute.
- Pour in the beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Stir in the balsamic vinegar, soy sauce, and fish sauce. Return the browned oxtails to the pot.
- Place the quartered potatoes and sliced carrots on top of the meat.
- Secure the lid and set the valve to the sealing position. Cook on high pressure for 40 minutes. When the time is up, let the pressure release naturally for 20 minutes before opening the valve to release any remaining steam.
- Carefully remove the oxtails and half of the carrots from the pot. Use a spoon to mash the potatoes and the remaining carrots directly into the cooking liquid to thicken the sauce.
- Return the meat and reserved carrots to the thickened sauce. The beef is safe to eat when it reaches an internal temperature of 145°F (63°C) with a 3-minute rest, though this cooking method will take it much higher for tenderness. Serve warm.
Notes
