• Prep: 15 mins

• Pressure Cook: 45 mins

• Natural Release: 15 mins

• Total: ~1 hr 15 mins

Instructions

1. Sear (Sauté Mode): Press the Sauté button on your Instant Pot and add 2 tbsp of oil. Once the display reads "Hot," brown the seasoned oxtails in batches. Don't crowd the pot or they will steam instead of sear. Remove meat and set aside.

2. Deglaze (The Critical Step): Add the onions, celery, and garlic to the pot. Sauté for 2–3 minutes. Pour in ½ cup of your beef broth and use a wooden spoon to scrape every single brown bit off the bottom of the liner.

   Note: If you don't scrape the bottom clean, you may trigger the "Burn" notice once the pot comes to pressure.

3. Pressure Cook: Add the Worcestershire, browning sauce, thyme, and bay leaves. Return the oxtails to the pot. Pour in the remaining beef broth (ensure you don't exceed the "Max Fill" line).

   • Secure the lid and set the valve to Sealing.

   • Select Pressure Cook (Manual) on High and set the timer for 45 minutes.

4. The Release: When the timer beeps, let the pressure release naturally for 15–20 minutes (Natural Pressure Release). This keeps the meat succulent; a "Quick Release" can cause the muscle fibers to seize up and become tough. Turn the valve to venting to release any remaining steam.

5. Thicken the Gravy: Remove the oxtails. Switch back to Sauté mode. Whisk your cornstarch slurry into the bubbling liquid for 1–2 minutes until it reaches your desired thickness. Return the meat to the pot to coat in the glaze.

Nutritional Info

The nutritional values remain largely the same as the slow-cooked version, but with one slight advantage:

• Calories: ~465 kcal

• Fat: 32g

• Sodium: 850mg

• Protein: 36g

Tip for Fat Reduction: Because the Instant Pot doesn't allow fat to evaporate or be skimmed during the cook, the liquid will be quite oily. I highly recommend using a fat separator or using a bread slice to "mop" the oil off the surface before serving.