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.