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Smothered Instant Pot Oxtails

instant pot oxtails smothered with gravy

This soul food instant pot oxtail recipe is quick and simple, but very delicious.  The oxtails take very little time to cook in the Instant Pot.  You can make this dish in under an hour.

It’s one of those meals where you come home, throw the ingredients in the Instant Pot, set the timer, and go take a shower.  By the time you’re done and had a glass of wine, the food is ready to eat.  Oxtails are one of my favorite foods to eat and I’ve eaten my fair share growing up down South.

They’re a staple in many homes down South and used quite a bit in many soul food dishes.   I love eating oxtails and beans or oxtails and rice.  It doesn’t get much better than a pot of oxtails and lima beans slow-cooked in a crockpot.

I still like using my slow cooker, but putting oxtails in a pressure cooker makes life much easier when you don’t have time to wait for a nice hearty meal.  It’s as simple as smothering the oxtails in cream of mushroom gravy, onions, and celery.

Are oxtail beef or pork?

An oxtail comes from a cow, which of course, is beef.  I have seen some pretty beefy pigs, but never a porky cow.  All jokes aside, back in the day, oxtails were the tails of an Ox.

But today, most oxtails are cow tails that are cut into pieces or sections.  Oxtails are also sold in whole pieces about a foot long.  These are great for roasting and makes a nice rich beef stock.

instant pot oxtails smothered with gravy

Southern-style Instant Pot Oxtails

Southern-style beef oxtails cooked in an instant pot until tender. A savory and rich dish that's full of comfort.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course

Equipment

  • Instant Pot

Ingredients
  

  • 2-3 lbs beef oxtails
  • 1 can cream of mushroom soup
  • 1 medium onion, sliced
  • 1/2 cup celery, diced
  • 1 teaspoon seasoning salt Lawry's
  • 1/4 teaspoon black pepper
  • 2/3 cup low-sodium chicken stock

Instructions
 

  • Pour the chicken stock into the Instant Pot and stir in the cream of mushroom soup. Add the onions, celery, seasoning salt, and black pepper and stir until mixed well. Put the oxtails in and spoon the gravy mixture over the oxtails.
  • Cook on high pressure for 50 minutes. Let the Instant Pot naturally release.

Notes

If you're going to use chicken or beef bouillon, don't use as much seasoning salt because there is plenty of sodium in the cream of mushroom soup and the bouillon also has tons of salt. I love eating this with white rice and vegetable medley.

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