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Jamaican Oxtail

Jamaican Curry Oxtail - Instant Pot

Not so traditional, traditional Jamaican Oxtail
Servings 6 Servings
Calories 728 kcal



Cleaning the Oxtail

  • Rinse the oxtail  under cool water, the place in a bowl.
  • Add clean water to the bowl with the juice of a lime and the outer part the of the lime
  • Allow the oxtail  to sit in the lime and water for about 5 minutes before rinsing and draining.

Seasoning the Oxtail

  • In the bowl with the washed oxtail, add salt, black pepper, paprika, all purpose seasoning, paprika and curry powder.
  • Use your hand or spoon to mix and evenly incorporate the spices onto the oxtail. Allow the oxtail to sit at room temperature until ready to cook, at least 10 minutes. During the sitting time, you may prepare the vegetables and star cooking once you are done.

Cooking the Oxtail

  • Turn the instant pot on and activate the saute option.
  • Once hot, add half the oxtail and brown for about 3 minutes on both sides, remove and place on a plate. Repeat the process until all the oxtail is browned ( 2 or 3 rounds, depending on the size of the oxtail).
  • Do not overcrowd the instant pot, this will allow even browning.
  • Once all the oxtail is browned and on the plate, add and saute garlic, onions, carrots, potatoes and bell peppers for about 3 minutes. Allow the vegetables to get coated in the oxtail juice at the bottom of the instant pot.
  • Turn the instant pot off and activate the pressure cooker option on high for 25 minutes.
  • Add the browned oxtail and water. Close the instant pot and allow it to cook ( Use the Quick Pressure Release)



Served best with rice, Check out my Instant Pot Coconut Rice Recipe.