Curry Oxtail Stew Instant Pot
Cooking oxtail in an instant pot or pressure cooker will tremendously cut the cooking time.
Servings 6
Calories 561kcal
Ingredients
- 2.27 pounds oxtail fat trimmed
- 1 big onion chopped
- 4 cloves garlic minced
- 1 8 oz 227 g tomato sauce
- 1 cup water
- 1 tablespoon curry powder
- 1 big russet potato diced
- 1 medium carrot diced
- 1 ½ cups frozen green peas
- salt or fish sauce to taste
- 3 tablespoons oil
Instructions
- Set SAUTE program and add oil. First, half cook potatoes, then carrots and red bell pepper together. Don’t over cook red bell pepper. Set aside.
- Brown all sides of oxtail. Place oxtail on one side.
- Add onion opposite the oxtail and cook for a minute.
- Add garlic and cook for another minute.
- Pour tomato sauce and water.
- Mix all ingredients and simmer for 10 minutes.
- Cancel the SAUTE program if time has not elapsed. (A more detailed instant pot instruction is above within the blog.)
- Place instant pot lid and press “PRESSURE COOK” to normal and set time to 30 minutes.
- When done, wait for pressure release and check if oxtail is already tender. If not, estimate and set the time. (Refer to my blog above for more detailed instructions with instant pot use.)
- Set SAUTE program. Stir-in curry powder. Add potatoes, carrots, frozen green peas. Bring to a simmer. Season with salt or fish sauce.
- Simmer until potatoes and carrots are cooked. Cancel Saute program and add red bell pepper.
- Serve hot. Enjoy!
Nutrition
Calories: 561kcal | Carbohydrates: 16g | Protein: 56g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 189mg | Sodium: 348mg | Potassium: 319mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1986IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 8mg