Instant Pot Oxtail Stew with Star Anise
Tender braised beef oxtails infused with star anise, ginger, and Shaoxing wine in a rich soy-based broth. Pressure-cooked until the meat falls from the bone, then finished with fresh vegetables and aromatic garnish. A deeply flavored one-pot meal with Chinese-inspired spicing.
Ingredients
- 2 ½ pounds beef oxtails, 2-3 inch thick pieces
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 3 slices fresh ginger
- 2 tablespoons garlic, chopped
- 2 pieces star anise
- 2 whole bay leaves
- ½ teaspoon crushed red pepper(optional)
- ¼ cup Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon tomato paste
- 2 medium carrots, diced
- 1 medium white radish, diced(optional)daikon or turnip1:1vegetable
similar texture and mild flavor
- 1 medium tomato, diced
- 1 cup water
- salt, to taste
- pepper, to taste
- 1 tablespoon green onions, finely chopped
Instructions
- 1
Pat oxtails dry with paper towels and set aside.
- 2
Turn Sauté function to high, heat oil until shimmering, about 1-2 minutes. Sear oxtails until golden brown on each side, about 5 minutes per side.
- 3
Add onions, ginger, garlic, star anise, bay leaves, and red pepper if using. Cook until fragrant, about 2 minutes.
- 4
Stir in wine, soy sauce, and tomato paste until smooth.
- 5
Add carrots, radish if using, tomato, and water. Liquid should just cover oxtails; add more water if needed.
- 6
Switch to pressure cooking mode on manual high and seal lid with steam release knob in sealed position. Cook until meat is tender and falls from bone, about 1 hour.
- 7
Release pressure either naturally for about 20 minutes or quick release by turning steam valve to venting position.
- 8
Season with salt and pepper to taste. Garnish with green onions.
- 9
Serve immediately, optionally with steamed rice or noodle soup.
Tips
Pat oxtails completely dry before searing to achieve a golden brown crust.
Oxtails do not need to be fully cooked during the sear step; they will finish in the pressure cooker.
Ensure liquid just covers oxtails before pressure cooking; add water as needed.
Natural pressure release for 20 minutes produces more tender meat than quick release, though either method works.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months.
Prepare through step 4 up to 1 day ahead. Complete pressure cooking and cool before refrigerating; reheat on Sauté mode or stovetop.
Serve hot with steamed rice, noodle soup, or rice noodles. Ladle broth generously over meat and vegetables.
Common Mistakes
Do not skip the searing step to avoid flat, unbrowned meat lacking caramelized crust.
Do not skip patting oxtails dry to avoid steam instead of sear.
Do not cook under 1 hour to avoid tough, chewy meat; longer cooking yields more tender results.
Do not use quick release if you prefer maximum tenderness; natural release produces softer meat.
Substitutions
Gluten-Free Swaps
General Alternatives
similar texture and mild flavor