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Instant Pot Jamaican Oxtail and Butter Beans

Rumba Meats® Beef Oxtails


  • Rumba Meats® Beef Oxtails (1 package)
  • 2 garlic cloves, smashed
  • 6 green onions, chopped into 1-inch pieces
  • ½ green bell pepper, chopped into 1-inch pieces
  • 2 sprigs fresh thyme
  • 2 sprigs fresh cilantro, rough chopped
  • 2 tablespoons soy sauce

Caribbean Green Seasoning Marinade:

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 carrots, peeled, sliced
  • ½ orange bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely chopped fresh ginger root
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Jamaican curry powder
  • 1 teaspoon Maggi Seasoning
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 to 4 cups water or unsalted beef broth
  • 2 (14-ounce cans) butter beans, drained
  • 1 to 2 whole Scotch bonnet chile peppers, optional
  • 4 green onions, thinly sliced

Recommended sides: white rice


  1. Combine oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Cover and marinate in refrigerator overnight. Remove oxtails, and discard marinade.
  2. Set instant pot on sauté mode. Heat oil, add oxtails and brown. Remove and set aside. Add onions, carrots, bell pepper, garlic, and ginger. Sauté. Stir in flour and cook for 2 minutes. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, black pepper, 3 cups water or broth, butter beans, oxtails, and peppers.
  3. Close lid, select pressure cooker setting and cook for 35 minutes on high pressure with full natural release until oxtail is tender and reaches an internal temperature of 160ºF. Garnish with green onions.