Ingredients
Meat:
3 lbs oxtail
Fruits & Vegetables:
1 (15 oz) can butter beans, drained
4 cloves garlic, minced
4 green onions, chopped
1 large onion, chopped
1 Scotch bonnet pepper (whole or chopped, adjust for spice)
2 sprigs fresh thyme
Canned Goods:
2 cups beef broth
Condiments:
1 tablespoon browning sauce
2 tablespoons soy sauce
Spices & Seasonings:
2 tablespoons ground allspice berries
Salt and black pepper, to taste
Oils:
2 tablespoons vegetable oil
Instructions
Season the Oxtail
In a large bowl, season the oxtail with ground allspice, salt, and black pepper.
Add the browning sauce and soy sauce, ensuring the oxtail is well coated.
Sear the Oxtail
Turn on the Instant Pot and set it to Sauté mode.
Heat vegetable oil, then add the oxtail in batches, searing on all sides until browned. This will enhance the flavor.
Remove the seared oxtail and set aside.
Sauté Aromatics
In the same pot, add the onion, green onions, and garlic. Sauté for 2-3 minutes until fragrant.
Pressure Cook the Oxtail
Return the oxtail to the Instant Pot. Add the beef broth, thyme, and the Scotch bonnet pepper.
Close the lid, set the valve to Sealing, and cook on High Pressure for 45-50 minutes.
Add Butter Beans
After the cooking time ends, allow for a 15-minute natural release, then carefully switch the valve to Venting to release remaining pressure.
Open the lid, stir in the butter beans, and simmer on Sauté mode for an additional 5-10 minutes to thicken the sauce.
Serve
Remove the thyme sprigs and Scotch bonnet pepper if left whole.
Serve hot with rice and peas, steamed vegetables, or your favorite sides.
Tips:
For extra flavor, marinate the oxtail overnight with the seasoning.
Adjust the spice level by leaving the Scotch bonnet pepper whole for milder heat or chopping it for a stronger kick.
Letting the oxtail rest for a few minutes after cooking enhances its tenderness and flavor.
Enjoy this hearty and flavorful Instant Pot Jamaican Oxtail!
