Instant Pot Oxtails with Vegetables and Jasmine Rice

Oxtails are rich, flavorful, and surprisingly easy to prepare in an Instant Pot. This Instant Pot oxtails with vegetables and jasmine rice recipe is hearty enough for a special holiday meal, yet simple enough to make for a comforting weeknight dinner.

Instant Pot Oxtails with Vegetables and Jasmine Rice

If you have never cooked oxtails before, this is a great place to start. Oxtails may look a little intimidating at first, but the Instant Pot makes the process much easier. Instead of spending hours watching a pot on the stove, pressure cooking helps turn oxtails tender and deeply flavorful in a shorter amount of time.

Oxtails are commonly used in stews, braises, and slow-cooked comfort food dishes because they become incredibly rich as they cook. When paired with onions, garlic, carrots, tomatoes, warm spices, stock, and a splash of red wine, they create a savory sauce that tastes like a deeply satisfying beef stew. Served over fluffy jasmine rice, this dish is filling, aromatic, and perfect for anyone who enjoys a bold, home-cooked meal.

Oxtails are all about flavor. Once they are seasoned, browned, and pressure cooked until tender, they make a meal that feels both rustic and special.

For this Instant Pot oxtail recipe, you will need fresh oxtails, vegetables, seasonings, stock, and jasmine rice. Oxtails are often available at local grocery stores, butcher shops, or markets that carry a wider variety of meats. When shopping, look for pieces that appear fresh and bright pink. If the meat looks gray or questionable, choose another package or ask your butcher for a fresher option.

The finished dish is a generous bowl of tender oxtails and vegetables served over warm jasmine rice, with optional toppings such as fresh parsley, green onion, pan-roasted tomatoes, and caramelized onions. These toppings add brightness, sweetness, and texture, but the oxtails are delicious even without them.

Instant Pot Oxtails with Vegetables and Jasmine Rice

Ingredients for the Vegetables:

• 4 garlic cloves, minced
• 2 yellow onions, sliced
• 1 cup shaved carrots
• 1 sprig fresh rosemary

Ingredients for the Oxtails:

• 5 lbs oxtails
• 1 can (28 oz) stewed tomatoes, drained
• 3/4 cup green onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon coarse sea salt, plus more as needed
• 1 teaspoon smoked sweet paprika
• 1 tablespoon ground curry
• 1/2 teaspoon garlic powder
• 1/2 tablespoon Old Bay seasoning
• 1/2 tablespoon freshly cracked black peppercorns
• 2 tablespoons all-purpose flour
• 1/2 cup dry red wine
• 1 1/2 cups chicken, beef, or vegetable stock

Directions:

Jasmine Rice

Cook the jasmine rice ahead of time and keep it warm until the oxtails are ready. To make jasmine rice in the Instant Pot, add 1 tablespoon of extra-virgin olive oil to the pot. Add 3 cups of jasmine rice without rinsing it. Pour in enough water to cover the rice by about 1/2 inch. Do not stir.

Lock the lid in place and make sure the vent is closed. Set the Instant Pot to Manual Pressure for 14 minutes. When the cooking time is finished, carefully vent the Instant Pot, unlock the lid, and fluff the rice. Spoon the rice into a serving dish and keep it warm.

Note: When buying oxtails, choose pieces that look fresh and bright pink. Avoid meat that looks gray or dry.

1. Remove the oxtails from the package, rinse them, and pat them dry with paper towels. Place them in a large bowl. Add 1 tablespoon of extra-virgin olive oil, ground curry, Old Bay seasoning, smoked paprika, garlic powder, and all-purpose flour. Toss until the oxtails are evenly coated. Cover the bowl with a clean kitchen towel and let the seasoned oxtails rest at room temperature for 15 to 20 minutes.
2. Add 2 tablespoons of extra-virgin olive oil to the Instant Pot and press the Sauté button. When the oil is hot, brown the oxtails on all sides. Use tongs to turn the meat so each side develops color. Avoid piercing the meat with a fork, as this can release juices.
3. Remove the browned oxtails from the Instant Pot and place them on a plate. Set them aside while you prepare the vegetables.
4. Add the sliced onions, minced garlic, and shaved carrots to the Instant Pot. Sauté for about 2 minutes, stirring as needed so the vegetables begin to soften and become fragrant.
5. Add the dry red wine and stock to the pot. Scrape the bottom well to loosen any browned bits, as this adds flavor to the sauce and helps prevent sticking during pressure cooking.
6. Return the oxtails to the Instant Pot. Add the drained stewed tomatoes and the sprig of fresh rosemary.
7. Lock the lid into place and make sure the vent is closed. Set the Instant Pot to Manual Pressure for 40 minutes.
8. When the timer finishes, carefully vent the Instant Pot. Let the oxtails rest for 10 minutes before unlocking and removing the lid.
9. Taste the sauce and adjust with additional salt or pepper if needed. Serve the oxtails and vegetables over warm jasmine rice.

Optional Toppings:

• 2 cups fresh parsley, minced and chilled until ready to serve
• 4 stalks green onion, sliced and chilled until ready to serve
• 1 cup cherry tomatoes, pan-roasted
• 2 large sweet onions, caramelized

Pan-Roasted Tomatoes

Place a skillet over medium-high heat and add 1 ounce of extra-virgin olive oil. When the oil is hot, add the cherry tomatoes. Cook until the tomatoes begin to brown lightly on all sides. Reduce the heat to low, cover the skillet with a lid, and cook for 10 minutes. Spoon the tomatoes into a bowl and set them aside until serving.

Caramelized Onions

Thinly slice the sweet onions, about 1/3 inch thick. Add 2 tablespoons of unsalted butter and 2 tablespoons of extra-virgin olive oil to a large skillet over medium-high heat. When the oil is hot and the butter has melted, add the sliced onions. Season with 1 teaspoon coarse sea salt and freshly cracked black peppercorns.

Let the onions brown lightly on one side, then turn them over. Reduce the heat to the lowest setting and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and caramelized. Spoon them into a bowl and cover with a clean kitchen towel until ready to serve.

To serve, spoon jasmine rice into bowls, ladle the tender oxtails and vegetables over the rice, and finish with your favorite toppings. The result is a rich, comforting Instant Pot oxtail dinner with savory sauce, tender meat, and fragrant rice.