Instant Pot Jamaican Oxtail with more flavor and spice
To Season the Oxtail
- 2 Pounds Oxtail Cleaned and Trimmed
- 1 Teaspoon Black Pepper
- 2 Teaspoons Salt
- 2 Teaspoons Smoked Paprika
- 6 Whole Pimento
- 1 Small Onion Peeled and Sliced
For the Jerk Oxtail Stew
- 1 Tablespoon Olive Oil
- 2 Tablespoon Jerk Paste Spicy or Mild
- 1 Large Carrot Peeled and Chopped
- 1 Medium Bell Pepper Seeded and Diced
- 6 Cloves Garlic Chopped
- ¼ Cup Water
- 1 Cup Cooked Butter Beans
- 1 Teaspoon Jamaican Browning or More if Needed
Seasoning the Oxtail
After cleaning and trimming the fat from the oxtail as mentioned above, add the black pepper, salt, smoked paprika, onion and pimento.
Using you hand or a large spoon, thoroughly combine all the spiced and onions onto the oxtail and set aside. Marinating any meat is best, when done at least 4 hours prior to cooking.
Pressure Cooking the Oxtail
Pour the tablespoon of olive oil into the instant pot and to the saute setting.
Add each piece of oxtail flat side down and brown for 3 minutes on each side.
Once the oxtail is finished browning, turn the instant pot on and add all the vegetables, Jerk Paste and Jamaican Browning expect the butter beans. Cover the instant pot and set to pressure cook for 25 minutes.Ensure that the vent in sealed!
Once the timer is up, allow the steam to release using the natural pressure release for 5 minutes. Use the quick release method to release the remaining pressure.
Open the instant pot and add the cooked butter beans and set to saute for 5 minutes. Serve with Instant Pot Jamaican Rice and Peas