Instant Pot Oxtail Potjie
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
Description
This usually time-intensive South African favourite is made quick and easy with Instant Pot.
Ingredients
1.3–1.8 kg meat (oxtail, beef chuck or similar)
2 Tbsp (30 ml) oil or butter/oil mix
1 onion, chopped
2 cloves garlic, minced/crushed
¾ cup (180 ml) red wine
1 cup (250 ml) stock (chicken or beef)
1 bay leaf
1 tsp (5 ml) ground coriander
1 tsp (5 ml) cumin
1 tsp (5 ml) paprika
¼ tsp (1,75 ml) ground cinnamon
¼ tsp (1,75 ml) ground nutmeg
2 pinches ground clove
¼ tsp (1,75 ml) ground cardamom (or 1 whole green cardamom pod)
1 Tbsp (15 ml) tomato paste
1 Tbsp (15 ml) chutney
500 g baby potatoes (or potatoes cut into bite size pieces)
300 g carrots, chopped
200 g white mushrooms, chopped
200 g whole cherry tomatoes
600 g other vegetables of your choice (mix of baby marrows, brussel sprouts, cauliflower or similar)
Instructions
Place oil in inner pot of the Instant Pot and set to SAUTÉ mode. Pat the meat dry and set aside. Once the oil is heated, add the meat and brown well all over to seal. Remove the meat from the inner pot and set aside. Add onions and cook gently until softened. Add in garlic and spices and continue to stir gently. Remember you can adjust the Sauté mode to be ‘Less, Normal or More’ by pushing the button again.
Return meat to pot and give it all a good stir. Add in the wine and deglaze, ensuring no bits are sticking to the bottom of the pot. Add in the stock, baby potatoes, mushrooms, cherry tomatoes and stir well. The liquid level should be halfway up on the meat/potatoes. Add a little extra stock if needed.
Secure the Instant Pot lid and move the sealing vent to closed position. Choose MEAT pre-set and change time to 40 minutes. The Instant Pot will take a few minutes to come to pressure. Once the pressure cooking is complete, it will beep. Use NPR (natural pressure release) – this can take up to 30 minutes.
When the valve drops, open the lid and stir gently. Taste and season or add more spices if needed. Stir in tomato paste and chutney. Then add in veg layers (in this order) carrots, baby marrow, brussels sprouts and cauliflower.
There are 3 choices here, if pressed for time, you can secure the lid again and do another 10 minutes pressure cook on MEAT pre-set. With another 10 min NPR, then quick release for the remainder.
OR replace the lid and set to SLOW COOK and simmer for 30 minutes without stirring. Stir and taste check. Continue slow cook until happy with the tenderness of the vegetables.
OR move to a potjie pot and finish over braai coals to get the smokey flavour.
