Select SAUTE/SEAR function and set the timer for 10 minutes. Press START. Add the oxtail and a little olive oil and cook, turning over, until browned. Remove the oxtail from the cooker

Select PRESSURE COOK and High pressure. Set the timer for 60 minutes. Add the onion, garlic, carrot, celery, herbs, oxtail, stock, tomato, wine, olives and orange zest. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid

Remove the oxtail and set aside covered with foil until cool enough to handle. Remove the meat from the bones and return the meat to the ragu mixture, discarding bones

Meanwhile cook the pappardelle in a large saucepan of boiling salted water until al dente. Serve with the oxtail ragu. Serve with grated parmesan