Instant Pot Kare-Kare (Filipino Oxtail-Peanut Stew)

 **Oxtail Stew and the Balance of a Part-Time Vegetarian Life**  

If you’ve been following my blog, you might raise an eyebrow—or two—seeing a recipe for oxtail stew right after I shared our family’s plant-based journey. I get it, it might seem like a contradiction, but let me explain: we’re proud part-time vegetarians! Half of our meals are meat-free, focusing on fresh, wholesome ingredients. But we also embrace the joy of balance, which means chicken and fish are regulars at our table, and beef or pork make occasional, well-loved appearances.  

This blog is more than just a place for recipes—it’s a tribute to the flavors and memories that shaped me. Lately, I’ve been calling my mom at every chance I get, asking her to walk me through the Filipino dishes I grew up eating. These conversations are my way of preserving tradition, passing down recipes I want my own family to enjoy, and ensuring these dishes live on.  

One of those beloved recipes? Kare-kare, a rich, peanut-based oxtail stew. It’s a dish that feels like home—a perfect blend of bold flavors and comforting nostalgia. So, while plant-based meals hold a special place in my heart, dishes like kare-kare remind me why food is so much more than sustenance. It’s culture, connection, and an ongoing story worth sharing.

Ingredients

• 3 pounds oxtail
• 5 cups water
• 1 teaspoon onion powder (not onion salt)
• 1 teaspoon kosher salt
• 1 onion, chopped
• 1 tablespoon fish sauce
• 3/4-1 cup peanut butter (See Note)
• 1 large Chinese eggplant, sliced one-inch thick
• Thick handful of green beans
• 4 stalks bok choy
• 1/4 cup annatto seeds soaked in 1/2 cup of the warm oxtail broth (optional)
• 1 tablespoon raw white rice, ground in a spice grinder (optional)
• 2 tablespoons olive oil
• Shrimp paste for serving on the side

Instructions

1. Pressure Cook the Oxtail
2. Combine in your Instant Pot the oxtail, five cups of water, onion powder and kosher salt. Pressure cook for 35 minutes and natural pressure release (NPR) for 10 minutes. 
3. If you plan to skim some of the fat from the broth (I skimmed all but two to three tablespoons), let the broth and meat cool then refrigerate overnight. Skim as much fat as you want to remove the next day before continuing with the cooking process. If you don’t wish to skim any of the fat, continue to the next step. 
4. Note: Since I cooked the dish entirely in the Instant Pot I transferred the meat and broth to another container and cleaned out the stainless IP bowl before continuing to the sauté stage. 
5. Assemble the Kare-Kare
6. Blanch the eggplant, green beans and bok choy and set aside. 
7. Using the stove top or Instant Pot (using the sauté mode) sauté the onion in the olive oil over medium heat. Add the fish sauce followed by 1/2 cup of oxtail broth infused with the annatto seeds (strain the seeds and discard–you don’t add the seeds to the kare-kare). Add the oxtail and three cups of the oxtail broth and bring to a simmer. 
8. Stir 3/4 cup of the peanut butter into another 1 cup of the reserved broth (remember we cooked with five cups of water) and add this to the pot. If you're using the ground rice you can add it at this time. Stir to fully incorporate the peanut butter into the stew. Taste and decide if you need to add the last 1/4 cup of peanut butter and/or more fish sauce. Add the blanched vegetables and serve with steamed white rice and shrimp paste. 

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