The Ultimate Comfort: Rich & Easy Instant Pot Oxtail Broth
There’s something deeply nourishing and satisfying about a truly great broth, and oxtail broth is the undisputed king. Packed with collagen, rich in flavor, and unbelievably comforting, it’s the kind of ‘liquid gold’ that forms the base of incredible soups, stews, and sauces—or is perfect for just sipping from a mug. Traditionally, achieving this level of flavor extraction would take hours of simmering on the stovetop. But with the magic of the Instant Pot, we can unlock all that deep, beefy goodness in a fraction of the time. This recipe is your shortcut to a perfect, gelatinous, and soul-warming oxtail broth that will elevate your cooking to the next level.
Ingredients
• (Total Time: 1¾ HOURS | Serves: 8)
• 3¼ pounds (1.5 kg) oxtail
• 2 medium carrots, peeled and roughly chopped
• 2 medium celery stalks, roughly chopped
• 1 medium yellow onion, skin-on and quartered
• 1 parsley root, scrubbed and chopped
• 5 garlic cloves, peeled and smashed
• 2 tbsp (30 ml) fresh lemon juice
• 2-3 dried bay leaves
• Salt, to taste
• 8 cups (1.9 L) filtered water
Instructions
1. Directions1. Combine : Place the oxtail, carrots, celery, onion, parsley root, garlic, lemon juice, bay leaves, and a generous pinch of salt into the inner pot of your Instant Pot. Pour in the 8 cups of filtered water.2. Pressure Cook: Secure the lid and turn the pressure release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 90 minutes at high pressure.3. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes. Do not use the quick release method, as this can result in a cloudy broth.4. Strain the Broth: Carefully open the lid. Using a fine-mesh sieve or cheesecloth-lined strainer, pour the broth into a large bowl or heatproof container. Discard the solids or save the meat for other uses.5. Cool and Chill: Let the strained broth cool to room temperature on the counter. Once cooled, cover the container and transfer it to the refrigerator to chill overnight.6. Skim the Fat: The next day, a solid layer of fat will have formed on top of the broth. Easily lift this off with a spoon and discard it, or save it for cooking.7. Store for Later: Your liquid gold is ready! Store the broth in airtight containers in the refrigerator for up to 7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 333 | Total Fat 18.6g | Net Carbs 0.45g | Protein 37.3g | Fiber 1.5g
Pro Tips
• For a deeper, richer flavor and color, roast the oxtails and vegetables on a baking sheet at 400°F (200°C) for 30-40 minutes until browned before adding them to the Instant Pot.
• Don’t discard the meat from the oxtails after straining! It will be incredibly tender. Shred it and use it in tacos, soups, or pasta sauces.
• A tablespoon of apple cider vinegar can help extract more collagen and minerals from the bones, resulting in a more gelatinous and nutrient-dense broth.
FAQ
Q: How can I make my oxtail broth richer and darker
A: For a deeper, richer flavor and color, you can roast the oxtails and vegetables on a baking sheet at 400°F (200°C) for 30-40 minutes until they are nicely browned before adding them to the Instant Pot.
Q: Why is it important to use natural release for this broth
A: You must use the natural release method because using the quick release can agitate the contents and result in a cloudy broth instead of a clear one.
Q: What can I do with the leftover oxtail meat
A: Don’t discard the meat after straining the broth. It will be incredibly tender and can be shredded for use in tacos, soups, pasta sauces, or other dishes.
Q: How long can I store homemade oxtail broth
A: You can store the finished broth in airtight containers in the refrigerator for up to 7 days or freeze it for longer storage, up to 4 months.
