- Set Pressure Cooker on High Sauté and once hot, join vegetable oil. Next, join your bigger oxtail parts to the pot, flat side down about ¼ inch apart, and brown on each side.
- Transfer oxtail after browning and put in a pan.
- Deglaze your pressure cooker by combining about 2 Tbsp of beef broth to the insert. Take a wooden spoon and deglaze your pan by separating the brown bits at the bottom. Then combine your yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Mix and sauté for about 6 minutes or till the onions have softened.
- Combine dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker insert. Press “Cancel” on your Instant Pot. Seal and cook on high for 50 minutes. Once the timer is done, let the pressure cooker naturally release.
- Once all pressure has released, open the lid and transfer oxtails and vegetables, leaving the liquid behind. Turn Pressure Cooker on sauté. Once the liquid begins to simmer, create a corn starch slurry by combining corn starch and water in a separate bowl.
- Stir into the simmering liquid. Add drained butter beans into the pressure cooker and let to cook for about 6 minutes, till liquid is slightly thickened and butterbeans are warmed
join oxtails and vegetables back to the pressure cooker. Serve and enjoy
NOTES
Notes on Pressure Cooker OxtailsIt’s best if all your oxtails are medium-sized oxtails that are similar in size. If you can’t get them the same size, no worries. It’ll still work. Oxtail that is too fatty will lead to the fatty gravy. You want some fat, just not too much fat. If your oxtail is extremely fatty, use a paring knife to remove some of the excess fat. Scotch Bonnet is typically used for this recipe. If you can’t find a scotch bonnet, a habanero can be substituted. You can also use about 1-2 tsp of this scotch bonnet pepper sauce.
