Authentic Jamaican-Style Oxtails in the Ninja Foodi Pressure Cooker

Experience the Rich Flavors of Jamaican Oxtails

Are you ready to indulge in the deliciousness of Jamaican-style oxtails? With the Ninja Foodi pressure cooker, you can achieve tender, fall-off-the-bone oxtails infused with rich spices and a savory brown gravy in just over an hour! This authentic recipe serves 4 to 6 people and is perfect for family gatherings or a cozy dinner.

Jamaican-Style Oxtails (Ninja Foodi Pressure Cooker)

Tender, fall-off-the-bone oxtails cooked with rich Jamaican spices, butter beans, and a savory brown gravy — fast, flavorful, and authentic.

Prep Time:

 20 minutes

Cook Time:

 45–55 minutes

Total Time:

 1 hour 15 minutes

Servings:

 4–6

Ingredients

• 3–4 lbs oxtails (cleaned and patted dry)
• 2 tablespoons vegetable oil or olive oil
• 1 medium onion, chopped
• 3 green onions, sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (optional but traditional—do not cut unless you want heat)
• 1 tablespoon browning sauce
• Sprinkle Blue Mountain Country Oxtail seasoning on meat (if you don’t have this seasoning use the following seasoning)
• 1 teaspoon allspice (pimento)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon of salt, or sea salt
• 1 teaspoon of black pepper 
• 2 cups beef broth
• 1 can (15 oz) butter beans (drained and rinsed)
• 5 small peeled white potatoes and sliced carrots (optional)
• 2 tablespoons flour (for thickening)
• 2 tablespoons butter (for thickening)

Cooking Instructions for Unforgettable Oxtails

Directions

1. Wash oxtails with water and lemon juice.
2. Season the Oxtails:
   In a large bowl, season oxtails with salt, black pepper, garlic powder, onion powder, paprika, allspice, thyme, or use (Blue Mountain Country oxtail seasoning)and browning sauce or Grace Oxtail Marinade. Coat well on all sides.
3. Sauté in the Ninja Foodi:
   Turn Ninja Foodi to Sauté mode and add vegetable oil or olive oil.
   Brown the oxtails on all sides to develop flavor.
   Remove and set aside when browned.
4. Cook Aromatics:
   Add onions, green onions, and garlic to the pot. Sauté until softened.
   Add whole Scotch bonnet pepper (optional).
5. Deglaze the Pot:
   Add beef broth.
   Stir well to release brown bits from the bottom — this keeps the Ninja Foodi from giving a burn warning and builds rich flavor.
6. Pressure Cook:
   Add browned oxtails back to the pot. (You can also add peeled white potatoes and slices carrots)
   Close the lid and cook on:
   Pressure Cook → High → 45 minutes.
   (Extra-tough oxtails may need up to 55 minutes.)
7. Release Pressure:
   Allow 10 minutes natural release, then quick release.
8. Remove Oxtails:
   Set oxtails aside on a plate.
9. Add Butter Beans:
   Stir in rinsed butter beans.
10. Make the Gravy:
    Turn Ninja Foodi back to Sauté mode.
    In a small bowl, mix flour and butter into a paste (roux).
    Whisk the roux into the pot to thicken the gravy.
    Simmer 3–5 minutes until smooth.
11. Combine:
    Add the oxtails back into the gravy.
    Simmer a few minutes to blend flavors.
12. Serve:
    Serve with white rice, rice and peas, fried plantains, or cabbage — classic Jamaican style.