The Best Pressure Cooker Oxtails Ever
THE BEST PRESSURE COOKER OXTAILS EVER!!! is a medium Caribbean recipe that serves 4. 450 calories per serving. Recipe by What We Cookin' Today on YouTube.
Prep: 20 min | Cook: 1 hr 15 min | Total: 1 hr 50 min
Cost: $22.56 total, $5.64 per serving
Ingredients
- 2 lb Oxtail (trim excess fat, cut into 2‑inch pieces)
- 2 Tbsp Olive Oil (for searing)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper (adjust to heat preference)
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 cup Beef Broth (low‑sodium)
- 2 cup Frozen Mixed Vegetables (carrots, peas, corn blend)
- 1 cup Frozen Onion Pieces
- 1 small Fresh Onion (optional, finely chopped)
- 2 pcs Garlic Cloves (minced, optional)
Instructions
Clean and Pat Dry Oxtails
Rinse the oxtail pieces under cold water, trim any excess fat, then pat them completely dry with paper towels.
Time: PT5M
Season the Meat
Combine onion powder, garlic powder, cayenne pepper, smoked paprika, dried thyme, salt, and black pepper in a small bowl. Rub the spice blend all over the oxtail pieces until evenly coated.
Time: PT5M
Prep Vegetables
If using fresh onion and garlic, chop the onion finely and mince the garlic. Measure out frozen mixed vegetables and frozen onion pieces.
Time: PT5M
Sear the Oxtails
Heat olive oil in a large skillet over medium‑high heat (about 375°F). Add the oxtails in a single layer and sear 3‑4 minutes per side until deep brown.
Time: PT8M
Temperature: 375°F
Transfer to Pressure Cooker
Place the seared oxtails into the pressure cooker insert.
Time: PT2M
Add Vegetables
Add the frozen mixed vegetables, frozen onion pieces, and any fresh onion or garlic you prepared to the pressure cooker.
Time: PT3M
Add Broth
Pour the beef broth over the meat and vegetables, ensuring the pieces are just covered.
Time: PT2M
Pressure Cook
Seal the lid, set the cooker to high pressure, and cook for 45 minutes.
Time: PT45M
Natural Release
Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Time: PT10M
Final Simmer and Adjust
Open the cooker, stir the stew, taste and adjust salt or spice if needed. Simmer uncovered on low heat for 5 minutes to thicken if desired.
Time: PT5M
Temperature: low
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 25g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Oxtail: Beef shank, Short ribs
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Cayenne Pepper: Paprika, Hot sauce
- Instead of Smoked Paprika: Regular paprika
- Instead of Dried Thyme: Italian seasoning
- Instead of Beef Broth: Chicken broth, Water + bouillon cube
- Instead of Frozen Mixed Vegetables: Fresh mixed vegetables
- Instead of Frozen Onion Pieces: Fresh chopped onion
Equipment Needed
- Pressure Cooker
- Large Skillet or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Tongs
- Ladle
- Spatula (optional)
Critical Steps — Do Not Skip
- Season the oxtails thoroughly with at least five spices
- Sear the oxtails until deeply browned
- Cook under high pressure for 45 minutes to achieve tenderness
- Allow a natural pressure release to prevent meat fibers from tearing
Chef Tips from the Video
- Deglaze the skillet with a splash of red wine after searing for extra depth
- Add a sprig of fresh thyme during the pressure cook for aromatic nuance
- Finish with a squeeze of lime juice for a bright contrast
Troubleshooting
Meat is still tough after cooking
Increase pressure cooking time by 10‑15 minutes and ensure a full natural release.
Stew is too watery
Remove the lid and simmer uncovered for 5‑10 minutes or add a slurry of cornstarch and water.
Over‑seasoned
Add an extra cup of broth or a splash of water, then simmer to balance flavors.
Storage
Refrigerator: Store in airtight container for 3‑4 days
Freezer: Freeze in portion‑size bags for up to 3 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Season and sear the oxtails up to 24 hours ahead and refrigerate
- Broth can be made in bulk and frozen in cubes
- The stew reheats beautifully; add a splash of broth when reheating
Frequently Asked Questions
What is the cultural significance and history of Spicy Pressure Cooker Oxtail Stew in Caribbean cuisine?
Oxtail stew is a staple in many Caribbean islands, originally stemming from African and European influences where tough cuts were slow‑cooked to become tender and flavorful. It is traditionally served at family gatherings, holidays, and street‑food festivals, symbolizing comfort and resourceful cooking.
What are the traditional regional variations of oxtail stew in Caribbean cooking?
In Jamaica, the stew often includes allspice, scotch bonnet peppers, and butter beans; in Trinidad, it may feature green seasoning and coconut milk; in Puerto Rico, sofrito and olives are common. Each island adapts the spice blend and accompanying vegetables to local tastes.
How is Spicy Pressure Cooker Oxtail Stew traditionally served in Caribbean households?
It is typically served hot over a mound of white rice or alongside boiled dumplings, accompanied by fried plantains or a side of sautéed greens. The rich broth is spooned over the rice, making a complete, satisfying meal.
During which celebrations is oxtail stew commonly prepared in Caribbean culture?
Oxtail stew is a favorite for Christmas, New Year’s, and wedding feasts, as well as during communal events like harvest festivals and church gatherings, where large pots feed many guests.
What authentic ingredients define Caribbean oxtail stew versus acceptable substitutes?
Authentic versions use oxtail, Scotch bonnet or habanero peppers, allspice, thyme, and a base of beef broth. Substitutes can include beef shank or short ribs for the meat, and chicken broth or water with bouillon for the liquid, though the flavor profile will shift slightly.
What other Caribbean dishes pair well with Spicy Pressure Cooker Oxtail Stew?
Pair it with rice and peas, fried plantains, callaloo sauté, or a fresh mango salad. The sweet‑tart contrast of mango balances the stew’s richness, while rice and peas soak up the flavorful broth.
What are the most common mistakes to avoid when making Spicy Pressure Cooker Oxtail Stew?
Common errors include under‑seasoning the meat before searing, not browning the oxtails fully, and cutting the pressure time short, which leaves the meat chewy. Also, opening the cooker too early releases pressure and can cause the meat to shred.
Why does this recipe sear the oxtails before pressure cooking instead of adding them raw?
Searing creates Maillard‑derived flavors that cannot develop under pressure alone, giving the stew a deeper, richer taste. The browned bits also deglaze into the broth, enhancing overall complexity.
Can I make Spicy Pressure Cooker Oxtail Stew ahead of time and how should I store it?
Yes, you can fully cook the stew, let it cool, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it has thickened.
What does the YouTube channel What We Cookin' Today specialize in?
The YouTube channel What We Cookin' Today specializes in quick, flavorful home‑cooking tutorials that focus on hearty comfort foods, often using pressure cookers and simple seasoning techniques to deliver meals in under two hours.
How does the YouTube channel What We Cookin' Today approach Caribbean cooking differently from other channels?
What We Cookin' Today emphasizes speed and bold seasoning, using pressure‑cooking shortcuts while still honoring traditional spice blends, whereas many other channels may stick to longer, stovetop braising methods.
Last updated: September 1, 2026
