Pressure Cooker Oxtail Stew (Low-FODMAP)

Even though this easy oxtail stew comes together really quickly in a pressure cooker, you’ll love how hearty and comforting it is.

Cooking with Oxtail

Oxtail is full of connective tissue so it requires a long cook time. Using a pressure cooker turns an all-day event into just an hour of cooking. After all that heat and pressure, the oxtail meat is fall-off-the-bone, and the connective tissue is rich and buttery.

A Perfect Family Meal

This recipe is based off one of my mother’s so you’ll find it has some Chinese ingredients like soy sauce and ginger. She didn’t have an Instant Pot back then, so it took a long time to cook. My mom would rarely make it, so it really felt like a special occasion when she did. My brother and I would be full of anticipation, which was intensified because it takes all day to cook.

I adapted her recipe for the Instant Pot so it’s easier and quicker, but it still makes for the ultimate family meal.

🍳 What Equipment You’ll Need

  • Instant Pot or pressure cooker. If you don’t have a pressure cooker, you can simmer in a heavy bottomed stock pot for 4-5 hours instead.
  • Knife and cutting board
  • Vegetable peeler
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Adjust Servings
2pounds oxtail
4-5 russet potatoes
6 carrots
2inch ginger
2tablespoons soy sauce, tamari, or coconut aminos
1teaspoon sugar
2-3tablespoons rice flour, potato starch, or tapioca starch
2cups water



Cut 6 carrots, 4-5 potatoes, and 2 inches ginger

Peel carrots, potatoes, and ginger. Dice carrots finely. Cut potatoes into large chunks. It will depend on the size of potato, but I cut mine into 16 pieces. Slice ginger.
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Add 2 pounds oxtail, 2 tb soy sauce, 1 tsp sugar, carrots, potatoes, ginger, 2 cups water, salt, and pepper

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Pressure cook on high for 1 hour

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After pressure cook is complete, let it naturally release and prepare slurry

Make a slurry in a separate bowl using 2-3 tb rice flour, potato starch, or tapioca starch and a bit of water.
When you can open the pressure cooker, turn on the sauté function and let it boil off for 5-10 minutes. Slowly pour in the slurry and stir.
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Garnish with chives or green onion tops, and serve with rice.
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