Dinner for 6

Instant Pot Oxtail

Name: Instant Pot Oxtail
Total time: 110 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 3/4 lb oxtails; 1 large onion; 1 large russet potato; 3 carrots chunks; 8 cloves garlic; 1/4 cup balsamic vinegar; 1 1/2 tbsp regular soy sauce; 1 tbsp fish sauce; 1 tbsp olive oil; 3 tbsp tomato paste; 2 bay leaves; 1 pinch dried oregano; 1 pinch dried thyme; 1 cup unsalted chicken stock or high quality beef stock

Oxtails pressure-cook with onion, garlic, vegetables, herbs, and savory sauces until tender in a rich cooking broth.

Typical price

$22.74for 4 servings

$5.68 per serving$22.74 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

110 minstart to table
Involveddifficulty
6servings as written
$$$typical cost tier

American Dairy-free High-protein Family Dinners Instant Pot

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Beef brisket, short ribs, oxtail$7.49/lb typical	3.75 lb	$28.09Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Potatoes$0.99/lb typical	0.55 lb	$0.54Typical price
Carrots$1.09/lb typical	0.45 lb	$0.51Typical price
Garlic$0.75 each typical	0.75	$0.60Typical price
Canned tomatoes$0.08/oz typical	1.5 oz	$0.12Typical price
Broth or stock$0.07/oz typical	8.25 oz	$0.58Typical price
Total for the servings shown		$34.11

Pantry staples you likely have

VinegarSoy sauceAsian sauces and pastesOlive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

3 3/4 lb oxtails
1 large onion
1 large russet potato
3 carrots chunks
8 cloves garlic
1/4 cup balsamic vinegar
1 1/2 tbsp regular soy sauce
1 tbsp fish sauce
1 tbsp olive oil
3 tbsp tomato paste
2 bay leaves
1 pinch dried oregano
1 pinch dried thyme
1 cup unsalted chicken stock or high quality beef stock

Steps

Season the oxtails with salt and pepper, then brown them in oil on the Instant Pot's sauté setting for 8 minutes, turning as needed.
Add the onion and garlic and sauté for 3 minutes.
Stir in the balsamic vinegar, soy sauce, fish sauce, tomato paste, stock, oregano, thyme, and bay leaves, scraping up browned bits.
Add the potato and carrots, seal the pot, and pressure-cook on high for 45 minutes.
Let the pressure release naturally for 20 minutes, then vent any remaining pressure.
Remove the bay leaves and check that the oxtails are tender and reach at least 160 F.