Yeah, it’s almost summer, but Instant Pot Oxtail Stew is one of my favorite comfort meals any time of year. I make it whenever I can snag oxtails from the butcher ’cause it’s a cinch to throw this dish together in a pressure cooker. Plus, my Whole30-friendly oxtail ragu tastes amazing on zoodles, cauliflower rice, or just paired with a ginormous green salad. (And yes, you can even eat it on rice or pasta if you’re only part-time Paleo.)
Growing up in a Chinese-American household, I’ve never been fazed by weird chewy bits of meat at the dinner table. Seeing the heads on cooked whole fish or chicken was a regular occurrence in my house. In fact, these foods—while “gross” to some—are what I consider comfort food. In particular, I have a preference for oxtails because the meat is meltingly tender. It takes a little persistence and patience to get to all the goodness tucked in the nooks and crannies—and to me, that’s a good thing. If you’re a little squeamish about eating nose-to-tail, you may not be ready for this jelly. But as I do with my own kids, I encourage you to be brave in all things, and grab some oxtails the next time you spy them in the butcher case!
Turn on the broiler and set the oven rack 6 inches from the heating element. Place oxtails in a large bowl and add 1 tablespoon Magic Mushroom Powder or Diamond Crystal kosher salt.
Toss well and and arrange in a single layer on a rimmed baking sheet.
Pop the oxtails under the broiler.
Broil for about 5 minutes on each side or until nicely browned. Alternatively, you can brown the meat in batches in the Instant Pot on the “Sauté” function, but it’ll be tedious and messy.
While the oxtails are browning under the broiler, grab your Instant Pot and turn on the “Sauté” function. When the metal insert is hot, add the ghee or fat of choice. Toss in the sliced onions and carrots…
…and cook until the onions are softened.
Sprinkle on some additional Magic Mushroom Powder or kosher salt. Toss in the smashed garlic, and stir for about 30 seconds or until fragrant.
Grab the browned oxtails off the pan…
…and nestle them into the vegetables. Pour in any accumulated juices from the pan.
Remember not to fill your pressure cooker more than 2/3rds full!
Pour the marinara sauce, fish sauce, and aged balsamic vinegar onto the meat. Stir well, making sure the liquid reaches the bottom of the pot.
Lock on the lid and program the Instant Pot to cook under high pressure for 45 minutes.
When the oxtails are done cooking, let the pressure release naturally. If you’re impatient, you can release the pressure manually after 30 minutes has elapsed.
The meat should be tender and falling off the bone. Taste the stew and adjust the seasoning with salt, pepper, Magic Mushroom Powder, and/or balsamic vinegar if needed.
I love serving the oxtails directly on raw spiralized zucchini (a.k.a. zoodles) because the hot sauce cooks the zucchini without making them super watery and soft.
Love to meal prep? Good, ’cause this stew freezes and reheats well.
You can eat the oxtail stew right away, but I like to store the oxtails in the fridge overnight to allow the flavors to meld. If desired, you can easily remove the layer of fat on top once the stew’s chilled. Simply reheat the stew in the Instant Pot for 5 minutes under high pressure, and release the pressure manually. Give it a stir, and plate it up!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
Prep 10 mins
Cook 1 hour, 20 mins
Total 1 hour, 30 mins
Yield 6 servings
I make this comforting dish whenever oxtails from the butcher ’cause it’s a cinch to throw this dish together in an Instant Pot. Plus, my Whole30-friendly oxtail ragu tastes amazing on zoodles, cauliflower rice, or just paired with a ginormous green salad.
Cuisine Italian, Paleo, Primal, Whole30, Oxtail, Meat, Instant Pot, Pressure Cooker
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