I have a new favorite kitchen appliance! Thanks to many of you who have asked for pressure cooker (or Instant Pot) recipes, I finally bought an Instant Pot, and I’m very pleased with it! The Instant Pot is a multi-function gadget that pressure-cooks, slow-cooks, steams, etc. To start out, I made this braised oxtail (kkorijjim or ggorijjim, 꼬리찜) using its pressure cooking function. Amazing!
Oxtail is a tough cut of meat that usually takes hours to bring out its tenderness, but it takes a fraction of the time in the Instant Pot. Stovetop pressure cookers may take less cooking time.
In Korea, oxtails are common but very expensive. They are typically braised (kkorijjim) or made into soup (kkori gomtang, 꼬리곰탕), both of which are extremely popular as nourishing dishes. Lucky for us, oxtails are relatively affordable around here. Look for a package with larger pieces.
For those of you who’re not familiar with oxtail, it is the tail of a cow which is bony, fatty, and highly rich in connective tissues and collagen. Slow or pressure cooking breaks down the collagen into a rich, flavorful gelatin, making the dish incredibly delicious and satisfying!
How to braise oxtail in Instant Pot
As I mentioned in my slow cooker galbijjim recipe, the Korean traditional braising technique does not involve initial searing of the meat. However, since I’m using one of the latest technology kitchen gadgets, that has the “Sauté” function, I decided to try it and sear the meat. You can skip this step if you want.
The braising liquid is similar to the one used for galbijjim (braised short ribs). As a sweetener, I like to use honey (or a combination of honey and sugar) for a richer flavor, but you can use all sugar or all honey.
Here, I also used a little bit of Korean green plum syrup (maesilcheong), which is a staple in modern Korean cooking as a sugar substitute. It gives the dish slightly acidic, fruity sweetness which rounds up the flavors nicely. Pineapple juice can be a good substitute, or simply use sugar and/or honey.
Once you’ve placed the meat and vegetables in the Instant Pot, close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes (50 if you want it extra tender). When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
More Instant Pot recipes
Instant Pot Spicy Galbijjim)
Instant Pot Dak Bokkeumtang (spicy chicken stew)
Instant Pot Nureungji Baeksuk (boiled chicken and rice)
Instant Pot kimchi jjigae (stew)
Have you tried this Instant Pot oxtail recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 3 to 4 pounds oxtail
- 1/2 medium onion cut into large chunks
- 1 to 2 carrots cut into large chunks
- 3 to 4 dried shiitake mushrooms briefly soaked and quartered (omit if unavailable)
Braising liquid
- 1/2 cup soy sauce
- 1/2 cup rice wine or mirin or dry white wine
- 1/2 medium Korean/Asian pear, grated or 1 bosc pear or apple
- 2 tablespoons minced garlic
- 2 teaspoons grated ginger
- 4 tablespoons honey or sugar (or 2 tablespoons each)
- 2 to 3 tablespoons maesil cheong (Korean plum extract) - optional
- pepper to taste
Other additions and garnishes
- 1 tablespoon sesame oil
- 2 scallions roughly chopped (and some finely sliced for optional garnish)
- sesame seeds - optional
Instructions
- Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
- Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. (Alternatively, Place the oxtail in the Instant Pot, add 2 cups of water and cook for 3 minutes on the Manual setting. Quick release the steam, discard the cooking liquid, and rinse the oxtail pieces and the pot.)
- Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
- Add the vegetables.
- Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes (50 for extra tender meat). When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
- Remove the meat and vegetables from the pressure cooker. Strain the cooking liquid into a bowl to skim off the fat. I use a fat separator. (See note.) At this point, you can reduce the sauce in the Instant Pot using the Saute function if desired. Return the oxtail to the pot, and stir in the scallion and the sesame oil. Serve with the optional garnish.
Can you use a cuckoo cooker? Trying to find ways to use the other functions and I don’t know how to.
Hiiii is it possible to make this on the stove top? If so what changes would I have to make?
Hi Jenny! I’d suggest that you use my stove top galbijjim recipe. You may need more time for the first boiling in step 6 of that recipe. Hope this helps. Let me know how it turns out if you try.
https://www.koreanbapsang.com/galbijjim-korean-braised-beef-short/
Can’t wait to try this recipe! Do the oxtails come out sweet since recipe calls for sugar/honey and plum extract? Will this yield lotsa sauce cuz I like lotsa sauce with my oxtail over rice. Also, why do you add sesame oil and then separate fat from juices? Wouldn’t that just get rid of the sesame oil just added? Also what kind of soy sauce do you recommend? Kikkoman? Aloha? Light or regular or low sodium? Thanks for answering all my questions. I’m going to make this tmrw!
Do you think this would pair nicely with other fatty meats (Like pork ribs, lamb shanks or even beef shins?) Or does it need oxtails to stay juicy? I don’t this would work with tougher cuts of meat… But I wonder if the intense lamb might taste good with a lighter fruit/ soy sauce. And Beef shins (the legs) are always on sale at my butchers
I can’t see where the dried shiitake mushrooms go in the recipe?
Step 4 – Add the vegetables.
I just finished making this and this.. Is.. Freaking.. Amazing!! Thank you thank you! Just did it for my husband and myself (and kiddo) but can’t wait to do it for a dinner party! Definitely a winner!
Awesome! So happy to hear that. It will be great for a dinner party. Happy cooking!
Made for my parents. They are not usually easily impressed but genuinely loved the dish!
Like many people I was a bit skeptical about the Insatant Pot and its hype. Now that I have made dishes that I would have never made otherwise, I truly enjoy cooking with it.
Awesome! Very happy to hear that. I was a skeptic also, but loving it!
better to boil the ox tails once before braising to get the fat out, otherwise you will end up with broth that’s too oily
Can you make this several hours before eating and just heat up before serving?
Definitely!
It was delicious. Thank you for sharing.
Great! Thanks for letting me know.
This was amazing. It really blew us away! Thanks for the recipe. It’ll definitely become a regular dish in our house.
An outstanding dish, but mine took about 75 min to get the oxtails “fall off the bone” tender.
Wow that’s very long! Was that in an Instant Pot?
I don’t have a pressure cooker, but want to make this so bad! Can I use a crock pot instead? If so, what would be the heat setting and cook time?
If you use a slow cooker, you can cook for about 3 to 4 hours on high or 6 to 8 hours on low. Refer to my slow cooker recipe for beef short ribs. Hope it turns are well for you!
Thank you–I’m going to try it this weekend!
Wow, it is very nice, I don’t have a pressure cooker, but I am going to buy one. It is said that the pressure cooker is also good for cooking soup. By the way, can I use pork instead of oxtail.
Yes you can, but it will be a different dish. Enjoy!
This recipe looks so amazing!! I don’t own an Instant Pot however 🙁 so if I wanted to make this recipe, how long would you recommend in a slow cooker?
I prefer my Fago stovetop pressure cooker as it has a higher psi, thus it cooks faster
how many quarts is the insta pot you are using?
6 quarts! Hope you try this recipe soon.
So glad i found this recipe. First time making oxtails. Simple , easy to make and delicious!!!!! Thank you for sharing this recipe 🙂
That’s great to hear! Thanks for letting me know.
Timely that you just posted this – I was in the store yesterday and saw oxtail, so I did a quick search for an instant pot oxtail recipe. I just finished eating it. It’s delicious. Next time I think I’ll cook it longer because the tissue wasn’t as broken down as I’d like (maybe 60 min instead of 45 next time). Great recipe and a good excuse to get me over to the HMart for a couple of supplies.
Awesome! I’m so happy to hear it turned out well for you. Thanks for letting me know.
I’m so happy you bought an Instant Pot! I just bought one too! I love Korean food and love your recipes. Now I have more yummy food to cook at half the time! Waiting for you to convert more recipes.
Thank you, Serene! Yes I hope to develop more pressure cooker recipes soon. Stay tuned!
Can you make some instant pot recipes with chicken?!
Yes I will. Stay tuned!
That looks so nice!
I have been reading a lot (positive things) about the Instant Pot and am quite tempted. It’s just the thought of having another machine in the kitchen that is putting me off… I don’t want it to end up deep in the cupboard together with the other kitchen gadgets…
I know it has a lot of different functions but I just have to be selective with my kitchen space!
I know what you mean, but it’s worth it!
I got one for my birthday, and was able to get rid of my digital rice cooker and pressure cooker! 2 for 1!