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These Instant Pot Creamy Braised Oxtails are melt in your mouth tender, made with a hint of Asian flavor and incredibly easy to make. I dare to say this is the best dish I have ever made….creamy, spicy, tender and delicious, these creamy braised oxtails are packed full of absolutely amazing flavor!
Guys, I’m not kidding.
This has been one of my best creations to date.
As the boyfriend describes it, this is one of those “lick your plate” type meals.
Braised in a touch of sake, beef broth, chili bean sauce and Chinese five spice, these creamy braised oxtails are TO DIE FOR.
The touch of cream added at the end really balances out the flavors and brings the dish together. I feel like the cream really makes the dish.
What We Need to Make these Instant Pot Creamy Braised Oxtails
Well, first off, oxtails. You should be able to find them in your local grocery store. I also know that Costco does carry them (usually, you know Costco).
I recommend using fresh beef broth for the best flavor (learn how to make it in the slow cooker here), but in a pinch, I use Better Than Bouillon Beef Base. This stuff is pretty darn good guys. You can usually find it in the grocery store, or buy it on Amazon below (affiliate link – I earn a small commission to help me run this site if you buy through this link):
If you’re not familiar with the chili bean sauce, don’t worry. Most regular grocery stores have it in the Asian section, or just buy it on Amazon here (affiliate link – I earn a small commission to help buy copious amounts of coffee…):
And the Chinese five spice is a key ingredient to get the delicious flavors in this dish. Buy it on Amazon here (affiliate link – I earn a small commission to help me pay the bills guys):
I told the boyfriend that it’s so easy, even he can do it.
And since this is his new favorite meal, he’s pretty excited about that. And I am too because that means one day I’ll come home to a home cooked meal that I didn’t cook (we’ll see what happens).
Anyways, most of the cooking here is hands off. And you know how I feel about that.
More time for Netflix.
I have a confession. I am watching Gossip Girl on Netflix for the second time. It’s a guilty pleasure. Someday my brain will become mush, but I don’t care.
Enough babbling about my favorite show.
What’s great about the Instant Pot is you can brown the oxtails right in the insert so you’re only dirtying one pan!
Heat the fat (I use duck fat, but use whatever you like) in the Instant Pot on the normal saute setting.
Season the oxtails lightly with salt and pepper. Brown them on all sides.
Add the onions and garlic and saute for about 3-5 minutes. Deglaze the pan with the sake.
Cook down for about 1-2 minutes.
Add the beef broth, chili bean sauce and five spice.
Set the Instant Pot to pressure cook for 60 minutes on high.
When it’s done, you can use the natural or quick release. I have limited patience, so I always use quick release.
Remove the lid and set the Instant Pot back to the saute setting (low) and add the cream. Simmer for about 5-10 minutes, until the cream has reduced slightly.
If you want a thicker sauce, simmer longer, thinner, simmer less, etc.
I simmer for about 5 minutes to get the consistency I like.
These creamy braised oxtails are super awesome served over egg noodles. You can also serve over rice, polenta, Chinese noodles, etc. But I like it best served over egg noodles.
Get ready, you guys are going to LOVE this dish!!!
If you’re loving this recipe, you’ll love these other super delicious recipes:
Don’t forget to sign up for the email list (don’t worry, it’s only one a week and it’s packed full with AMAZING recipes!) and get your FREE Instant Pot Cookbook!!
Did you make these creamy braised oxtails? Leave a comment below and let me know how they turned out!
Instant Pot Oxtails (Braised Oxtails)
- 2 pounds beef oxtails
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 onion finely chopped
- 4 garlic cloves minced
- 1/2 cup beef broth
- 1/4 cup sake
- 2 tablespoon broad bean paste
- 1 teaspoon Chinese five spice
- 1/2 cup heavy cream
- 1 teaspoon butter (substitute bacon fat, duck fat or cooking oil)
- Chili oil (optional for garnish)
- sliced green onion (optional for garnish)
- Season the oxtails with the salt and pepper.
- Heat the butter in the Instant pot over the normal saute setting.
- Add oxtails and brown on all sides, about 3-5 minutes per side.
- Add onions and garlic and saute for about 2 minutes.
- Add the sake and cook another 30 seconds, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
- Add beef broth, broad bean paste and Chinese five spice.
- Set the Instant Pot to pressure cook for 60 minutes on high. Let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
- Once the pressure has been released, remove the lid and bring back to a simmer on the saute setting (low).
- Add the cream and simmer until reduced and slightly thickened, about 5-10 minutes. **If sauce is too thin, use a cornstarch slurry (see recipe note #2)
- Serve over egg noodles, rice, potatoes, etc. (See post above for serving ideas)
- You can skip the browning if you're in a hurry, but I highly recommend it as it adds a depth of flavor to the dish;
- To thicken the sauce, slowly pour in a cornstarch slurry while stirring until the desired consistency is reached. To make a cornstarch slurry, mix 1 tablespoon of water with 1 tablespoon of cornstarch until dissolved.
- If the oxtails are very large, add an extra 10 minutes to the cook time to ensure they come out nice and tender. The meat should be easily separated from the bones with a fork.
- This dish is great made in advance and reheated in the microwave to serve. The oxtails will just become more flavorful. Store in the fridge for up to 3 days.
- You can also store cooked oxtails in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.
- The recipe can easily be doubled or tripled - just be sure not to fill your Instant Pot beyond the recommended food line.