Instant pot oxtail broth (liquid gold) is deeply savory, luxuriously rich, and packed with body-loving collagen. The pressure cooker turns humble oxtail, vegetables, and a squeeze of lemon into a sublime stock in a fraction of the usual time. Your soups and stews will never be the same.
There’s something truly magical about a well-made oxtail broth. It’s the kind of ‘liquid gold’ that chefs and grandmothers have sworn by for generations—deeply savory, luxuriously rich, and packed with body-loving collagen. Traditionally a low-and-slow affair, this recipe harnesses the power of the Instant Pot to transform humble ingredients into a sublime, nourishing broth in a fraction of the time. Get ready to elevate your soups, stews, and sauces to a whole new level.
Ingredients
• 3¼ pounds / 1.5 kg (3.31 lb) oxtail
• 2 medium carrots, peeled and chopped
• 2 medium celery stalks, chopped
• 1 medium yellow onion, skin-on and quartered
• 1 parsley root, scrubbed and roughly chopped
• 5 garlic cloves, peeled and smashed
• 2 tbsp / 30 ml fresh lemon juice
• 2-3 bay leaves
• Sea salt, to taste
• 8 cups (1920 ml) / 2 liters filtered water
Instructions
1. Directions
2. Combine : Place the oxtail, carrots, celery, onion, parsley root, smashed garlic, lemon juice, and bay leaves into the inner pot of your Instant Pot. Add a generous pinch of salt and pour in the filtered water.
3. Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for a clear broth and can take 20-30 minutes. Do not use the quick release.
5. Strain the Broth: Carefully open the lid. Using a fine-mesh strainer set over a large bowl or pot, pour the contents through to separate the liquid broth from the solids. Discard the cooked vegetables.
6. Cool and Defat: Allow the broth to cool to room temperature. Transfer it to an airtight container and refrigerate overnight. The next day, a solid layer of fat will have formed on top; simply spoon this off and discard (or save for cooking!).
7. Store: Your broth is ready to use! It can be stored in the refrigerator for 5-7 days or frozen for up to 4 months.
Nutritional Information
• Per Serving: Calories 333 | Total Fat 18.6g (0.66 oz) | Net Carbs 0.45g (0.02 oz) | Protein 37.3g (1.32 oz) | Fiber 1.5g (0.05 oz)
Pro Tips
• Pro-Tips for the Best Broth
• For a deeper, richer flavor, use the “Sauté” function on your Instant Pot to brown the oxtails on all sides before adding the other and water.
• Don’t skip the skin-on onion! The papery skins are a secret weapon for adding a beautiful, deep golden color to your finished broth.
• The leftover meat from the oxtails is incredibly tender. Shred it from the bone and use it in soups, tacos, or a savory ragu.
• Freeze your broth in ice cube trays or silicone muffin molds. Once frozen, transfer the pucks to a freezer bag for perfectly portioned amounts that are easy to grab and use.
FAQ
Q: Do I have to brown the oxtails first
A: While not strictly necessary, browning the oxtails using the ‘Sauté’ function is highly recommended. This step caramelizes the meat and creates a much deeper, richer flavor in your finished broth.
Q: Why should I leave the onion skin on
A: The papery skins of the onion are a secret weapon for adding a beautiful, deep golden color to the broth. It’s an easy trick to make your broth look as good as it tastes without altering the flavor.
Q: What can I do with the leftover oxtail meat
A: The leftover meat is incredibly tender and flavorful after cooking. You can shred it from the bone and add it to soups, use it as a filling for tacos, or incorporate it into a savory ragu.
Q: Why is a natural pressure release important for this broth
A: Using the natural release method is crucial for achieving a clear broth. A quick release can agitate the pot’s contents, resulting in a cloudy liquid. Allowing the pressure to drop naturally ensures a clearer, more refined result.
Pro Tips
- Use the Sauté function to brown the oxtails on all sides before adding the other ingredients and water — the sear deepens the whole broth.
- Keep the onion skin on. The papery skins are a quiet secret for a beautiful, deep golden color in the finished broth.
- Allow a full natural pressure release — this is crucial for a clear broth, and it can take a while with this much liquid. Never quick-release it.
- Don't throw away the cooked oxtail meat. Shred it from the bone and use it in soups, tacos, or a savory ragu.
- Freeze the finished broth in ice cube trays or silicone muffin molds, then bag the pucks for easy single portions.
Frequently Asked Questions
Is oxtail broth keto-friendly?
Yes — each serving has about 0.45 g net carbs with 37.3 g protein and 18.6 g fat. The richness comes entirely from the bones and marrow.
How long does oxtail broth keep?
Refrigerate it for 5-7 days or freeze it for up to 4 months. Cool it fully before chilling and spoon off the solidified fat the next day.
Why did my broth gel when chilled?
That gel is collagen extracted from the oxtail, and it's the sign of a successful broth. It melts back into a silky liquid when reheated.
Can I make this without an Instant Pot?
You can simmer oxtail and vegetables on the stove for several hours, but the pressure cooker achieves the same rich, gelatinous result in about two hours total.
Recipe card below.
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Instant Pot Oxtail Broth (Liquid Gold)
Ingredients
Method
- Directions
- Combine : Place the oxtail, carrots, celery, onion, parsley root, smashed garlic, lemon juice, and bay leaves into the inner pot of your Instant Pot.
- Add a generous pinch of salt and pour in the filtered water.
- Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes.
- Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for a clear broth and can take 20-30 minutes.
- Do not use the quick release.
- Strain the Broth: Carefully open the lid.
- Using a fine-mesh strainer set over a large bowl or pot, pour the contents through to separate the liquid broth from the solids.
- Discard the cooked vegetables.
- Cool and Defat: Allow the broth to cool to room temperature.
- Transfer it to an airtight container and refrigerate overnight. The next day, a solid layer of fat will have formed on top; simply spoon this off and discard (or save for cooking!)
- Store: Your broth is ready to use! It can be stored in the refrigerator for 5-7 days or frozen for up to 4 months.
- Don't skip the skin-on onion! The papery skins are a secret weapon for adding a beautiful, deep golden color to your finished broth.
- Freeze your broth in ice cube trays or silicone muffin molds.
- Once frozen, transfer the pucks to a freezer bag for perfectly portioned amounts that are easy to grab and use.
