12 Delicious Instant Pot Oxtail Broth Recipes

There’s nothing quite like the rich, soul-warming flavors of oxtail broth to turn an ordinary meal into a comforting feast. Whether you’re craving something hearty for dinner or looking to impress with minimal effort, these 12 Instant Pot oxtail broth recipes are your ticket to deliciousness. Ready to dive into bowls of savory goodness? Let’s get cooking!

Spicy Instant Pot Oxtail Broth with Ginger

Kindly imagine the warmth of a bowl that cradles the soul, a broth steeped in the deep, rich flavors of oxtail, with a kick of spice and the soothing touch of ginger. It’s the kind of meal that feels like a hug from the inside, perfect for those days when you need a little extra comfort.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• a splash of olive oil
• a couple of garlic cloves, minced
• a thumb-sized piece of ginger, sliced
• 1 teaspoon of red pepper flakes
• 6 cups of beef broth
• a splash of soy sauce
• a handful of chopped scallions for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for building flavor.
2. Add the minced garlic, sliced ginger, and red pepper flakes to the pot. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Pour in the beef broth and a splash of soy sauce, making sure to scrape the bottom of the pot to loosen any browned bits. Tip: Those bits are packed with flavor!
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
5. Carefully remove the oxtail pieces with tongs. Skim off any excess fat from the broth if desired. Tip: For a clearer broth, strain it through a fine-mesh sieve.
6. Return the oxtail to the broth or serve separately. Garnish with chopped scallions before serving.

Oxtail broth emerges rich and velvety, with layers of spice and ginger that dance on the palate. Serve it over steamed rice or with crusty bread to soak up every last drop of its comforting goodness.

Herbed Instant Pot Oxtail Broth with Thyme and Rosemary

Moments like these call for something deeply nourishing, a broth that simmers slowly, infusing the kitchen with the earthy aromas of thyme and rosemary. It’s a recipe that feels like a warm embrace, perfect for when the world outside moves too fast.

Ingredients

• a couple of pounds of oxtail, trimmed of excess fat
• a splash of olive oil
• a large onion, roughly chopped
• a couple of carrots, chopped into big chunks
• a few stalks of celery, chopped
• a handful of fresh thyme sprigs
• a few sprigs of fresh rosemary
• a couple of bay leaves
• 8 cups of water
• a teaspoon of salt
• a few cracks of black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for depth of flavor.
2. Throw in the chopped onion, carrots, and celery. Sauté for another 5 minutes until the veggies start to soften.
3. Toss in the thyme, rosemary, and bay leaves, stirring for a minute until fragrant.
4. Pour in the water, ensuring the oxtail is submerged. Add the salt and pepper.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes.
6. Once done, let the pressure release naturally for 15 minutes, then carefully quick release any remaining pressure.
7. Strain the broth through a fine mesh sieve into a large bowl, pressing on the solids to extract all the liquid. Discard the solids.
8. For a clearer broth, let it cool slightly and skim off any fat that rises to the surface.

Delicate yet rich, this broth carries the essence of herbs and the deep, meaty flavor of oxtail. Serve it steaming hot with a sprinkle of fresh herbs, or use it as a base for soups and stews to elevate them with its robust character.

Classic Instant Pot Oxtail Broth with Vegetables

Nostalgia wraps around me like a warm blanket as I think about the comforting embrace of a well-made oxtail broth, its rich flavors deepened by hours of patient simmering, now effortlessly achieved with the help of an Instant Pot.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• A couple of carrots, roughly chopped
• A stalk or two of celery, chopped
• One large onion, quartered
• A splash of apple cider vinegar
• 4 cups of water
• A teaspoon of salt
• A few sprigs of fresh thyme
• A bay leaf

Instructions

1. Set your Instant Pot to ‘Sauté’ and let it heat up for a minute.
2. Add the oxtail pieces, letting them brown slightly on all sides, about 3 minutes per side. This step is crucial for depth of flavor.
3. Toss in the carrots, celery, and onion, stirring them around the pot for another 2 minutes until they start to soften.
4. Pour in the apple cider vinegar and scrape the bottom of the pot to lift any browned bits—those are flavor gold.
5. Add the water, salt, thyme, and bay leaf, ensuring everything is submerged.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘High Pressure’ for 45 minutes.
7. Once done, let the pressure release naturally for 15 minutes, then carefully switch the valve to ‘Venting’ for any remaining steam.
8. Remove the lid, skim off any excess fat from the surface, and discard the thyme sprigs and bay leaf.

The broth emerges velvety and rich, with the oxtail tender enough to fall off the bone. Serve it steaming hot, perhaps with a sprinkle of fresh herbs or over a bed of creamy mashed potatoes for a heartier meal.

Instant Pot Oxtail Broth with Star Anise and Cinnamon

Sometimes, the most comforting meals come from the simplest of ingredients, simmered slowly until every flavor melds into something extraordinary. This broth, with its deep, aromatic spices, is no exception.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• a couple of star anise pods
• a cinnamon stick
• a splash of soy sauce
• 8 cups of water
• a pinch of salt

Instructions

1. Turn your Instant Pot to the sauté function and let it heat up for a minute. Tip: This preheating step ensures a better sear on the oxtail.
2. Add the oxtail pieces to the pot, letting them brown on all sides for about 3 minutes per side. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Once all the oxtail is browned, return it all to the pot along with the star anise, cinnamon stick, soy sauce, and water.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Tip: Natural release for at least 15 minutes to keep the broth clear.
5. Carefully open the lid, skim off any excess fat, and season with a pinch of salt to taste.

Every spoonful of this broth is a warm embrace, with the oxtail yielding effortlessly to the fork and the spices lending a subtle sweetness. Try serving it over a bed of steamed rice or with a side of crusty bread to soak up every last drop.

Rich Instant Pot Oxtail Broth with Red Wine

Remembering the first time I stirred together this broth, the kitchen filled with a warmth that seemed to slow time itself. It’s a dish that asks for patience, rewarding you with depths of flavor that only grow richer with each simmering minute.

Ingredients

• 2 lbs of oxtail, trimmed of excess fat
• A generous splash of red wine, about 1 cup
• A couple of carrots, roughly chopped
• One large onion, diced
• A few cloves of garlic, minced
• A sprinkle of salt, to start
• A drizzle of olive oil, about 2 tbsp
• 4 cups of beef broth
• A bay leaf or two
• A pinch of thyme

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers.
2. Add the oxtail pieces, browning them on all sides for about 3 minutes per side. This builds a flavor foundation.
3. Toss in the onions and garlic, stirring until they soften and smell sweet, roughly 2 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom—those bits are gold.
5. Add the carrots, beef broth, bay leaves, thyme, and a initial sprinkle of salt.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes.
7. Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
8. Skim off any excess fat from the surface for a cleaner broth.

The broth emerges deeply aromatic, with the oxtail so tender it nearly falls apart at a nudge. Serve it over a mound of creamy polenta or with crusty bread to soak up every last drop.

Instant Pot Oxtail Broth with Lemongrass and Lime Leaves

Kindly imagine the warmth of a kitchen filled with the aromatic whispers of lemongrass and lime leaves, a broth simmering gently, promising comfort in every spoonful. This Instant Pot oxtail broth is a labor of love, a slow dance of flavors that come together to create something truly magical.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• a splash of olive oil
• a couple of stalks of lemongrass, bruised
• a handful of lime leaves
• 8 cups of water
• a pinch of salt
• a dash of fish sauce

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the oxtail pieces and brown them on all sides, about 3 minutes per side. This step is crucial for building flavor.
2. Add the bruised lemongrass stalks and lime leaves to the pot, stirring gently to release their aromas.
3. Pour in 8 cups of water, ensuring the oxtail is fully submerged. Add a pinch of salt and a dash of fish sauce for depth.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. The long cooking time ensures the oxtail becomes fork-tender.
5. Once done, allow the pressure to release naturally for 15 minutes before doing a quick release for any remaining pressure.
6. Carefully remove the oxtail and strain the broth to remove the lemongrass and lime leaves. Skim off any excess fat from the surface for a clearer broth.

Every spoonful of this broth is a revelation, with the oxtail’s richness perfectly balanced by the bright notes of lemongrass and lime. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.

Hearty Instant Pot Oxtail Broth with Barley

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a dish that simmers with patience and care. This oxtail broth, rich with the earthiness of barley and the warmth of slow-cooked meat, is a hug in a bowl for those chilly evenings when time seems to stand still.

Ingredients

• a couple of pounds of oxtails, trimmed of excess fat
• a splash of olive oil
• a large onion, roughly chopped
• a couple of carrots, diced
• a few stalks of celery, chopped
• a handful of garlic cloves, smashed
• a bay leaf or two
• a sprinkle of thyme
• a cup of pearl barley, rinsed
• a quart of beef broth
• a splash of red wine (optional, but oh so good)
• salt and pepper, just enough to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat a splash of olive oil. Brown the oxtails on all sides, about 3-4 minutes per side, for that deep, rich flavor base.
2. Add the onion, carrots, celery, and garlic, sautéing until they just start to soften, about 5 minutes. Tip: Don’t rush this step; letting the veggies sweat builds layers of flavor.
3. Stir in the barley, bay leaf, thyme, beef broth, and red wine if using. Season lightly with salt and pepper. Tip: Barley absorbs a lot of liquid, so ensure there’s enough broth to cover everything by about an inch.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for at least 15 minutes preserves the tenderness of the oxtail.
5. Carefully remove the oxtails, shred the meat off the bones, and return it to the pot. Discard the bones and bay leaf.

Kindly ladle this broth into bowls, where the barley plumps with savory goodness and the oxtail melts at the slightest nudge of a spoon. For a twist, top with a drizzle of herb oil or a sprinkle of grated horseradish to cut through the richness.

Instant Pot Oxtail Broth with Mushrooms and Garlic

Now, as the evening light fades, there’s something deeply comforting about the idea of a rich, savory broth simmering away, filling the kitchen with its warmth. This Instant Pot oxtail broth, with its earthy mushrooms and punchy garlic, is just the kind of meal that feels like a hug in a bowl.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• a couple of tablespoons of olive oil
• a splash of red wine (about 1/4 cup)
• 4 cups of beef broth
• a handful of mushrooms, sliced (about 1 cup)
• 3 cloves of garlic, minced
• a pinch of salt and freshly ground black pepper

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers.
2. Add the oxtail pieces, browning them on all sides for about 3 minutes per side. This step is crucial for depth of flavor.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
4. Add the beef broth, mushrooms, garlic, salt, and pepper, stirring gently to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes.
6. Once done, allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
7. Skim off any excess fat from the surface of the broth before serving.

For the best flavor, let the broth sit overnight in the fridge; the flavors meld beautifully. The oxtail becomes fork-tender, and the mushrooms soak up all the rich, garlicky goodness. Serve it over a bed of creamy polenta for a truly comforting meal.

Savory Instant Pot Oxtail Broth with Soy Sauce and Ginger

On a quiet evening like this, there’s something deeply comforting about simmering a pot of oxtail broth, the rich aromas of soy sauce and ginger slowly weaving through the kitchen, promising warmth and nourishment.

Ingredients

• 2 lbs of oxtail, trimmed of excess fat
• a splash of olive oil
• a couple of garlic cloves, minced
• a thumb-sized piece of ginger, sliced
• 1/4 cup of soy sauce
• 6 cups of water
• a pinch of salt, just to bring it all together

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the oxtail pieces and brown them on all sides, about 3 minutes per side. This step is crucial for depth of flavor.
2. Add the minced garlic and sliced ginger to the pot, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Pour in the soy sauce and water, ensuring the oxtail is fully submerged. Scrape any browned bits from the bottom of the pot for extra flavor.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for 15 minutes after cooking ensures the meat is tender.
5. Carefully remove the lid, skim off any excess fat from the surface, and season with a pinch of salt if needed. Tip: Taste as you go to adjust the seasoning perfectly.

The broth emerges rich and velvety, with the oxtail meat falling off the bone, infused with the umami of soy sauce and the warmth of ginger. Try serving it over steamed rice or with a side of crusty bread to soak up every last drop.

Instant Pot Oxtail Broth with Coconut Milk and Curry Leaves

Perhaps there’s nothing more comforting than the rich, deep flavors of a broth that’s been simmered to perfection, especially when it’s as effortlessly made as this Instant Pot oxtail broth. With the creamy addition of coconut milk and the aromatic whisper of curry leaves, it’s a dish that feels both exotic and familiar, like a well-loved story retold.

Ingredients

• 2 lbs oxtail, cut into pieces
• a splash of olive oil
• 1 onion, roughly chopped
• a couple of garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (13.5 oz) coconut milk
• a handful of curry leaves
• 4 cups water
• salt, just enough to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for building flavor.
2. Add the roughly chopped onion, minced garlic, and grated ginger to the pot. Sauté for another 2 minutes until the onions start to soften.
3. Pour in the coconut milk and water, then toss in the curry leaves. Season with salt, but remember, you can always add more later.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Let the pressure release naturally for 15 minutes before doing a quick release.
5. Once the pressure is fully released, open the lid and skim off any excess fat from the surface. The broth should be rich and the oxtail tender enough to fall off the bone.

Just imagine the silky texture of the broth, enriched with coconut milk and the subtle fragrance of curry leaves. Serve it over steamed rice or with a side of crusty bread to soak up every last drop of its comforting goodness.

Light Instant Pot Oxtail Broth with Celery and Carrots

Venturing into the comfort of a warm bowl of broth feels like a gentle embrace on a quiet evening. This Light Instant Pot Oxtail Broth, with its subtle hints of celery and carrots, is a humble yet profound reminder of the simplicity and depth homemade soups can offer.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• a splash of olive oil
• a couple of carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered
• a few sprigs of thyme
• 6 cups of water
• a pinch of salt

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil to heat up.
2. Once hot, add the oxtail pieces, browning them on all sides for about 5 minutes total. This step is crucial for depth of flavor.
3. Throw in the chopped carrots, celery, and quartered onion, stirring gently to soften slightly, about 3 minutes.
4. Toss in the thyme sprigs and pour in the water, ensuring everything is submerged.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes.
6. After cooking, allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
7. Strain the broth into a large bowl, discarding the solids, and season with a pinch of salt to taste.

As you sip this broth, notice its light yet rich texture, a perfect balance that doesn’t weigh you down. The subtle sweetness from the carrots and the earthy notes from the celery make it a versatile base for noodles or a soothing drink on its own.

Instant Pot Oxtail Broth with Black Pepper and Bay Leaves

Comfort comes in many forms, and today, it’s found in the deep, aromatic embrace of a broth that’s been simmering patiently, its flavors melding into something truly special. This dish is a testament to the beauty of slow cooking, even when time isn’t on our side.

Ingredients

• 2 pounds of oxtail, trimmed of excess fat
• a splash of olive oil
• a couple of bay leaves
• a tablespoon of freshly cracked black pepper
• 8 cups of water
• a pinch of salt, just to start

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Let it heat up for a minute until it’s shimmering but not smoking.
2. Add the oxtail pieces in a single layer, working in batches if necessary. Brown them on all sides, about 3 minutes per side, to build flavor. Tip: Don’t rush this step; the browning is where the magic begins.
3. Once all the oxtail is browned, return it all to the pot and sprinkle with the black pepper and a pinch of salt. Toss to coat lightly.
4. Pour in the 8 cups of water and add the bay leaves. Tip: The water should just cover the oxtail; adjust if needed.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for at least 15 minutes ensures the meat is tender and the broth is clear.
6. Carefully remove the lid, tilting it away from you to avoid the steam. Skim off any excess fat from the surface if desired.

After the final step, the broth should be rich and fragrant, with the oxtail meat falling off the bone. Serve it steaming hot, perhaps over a bed of jasmine rice or with a side of crusty bread to soak up every last drop. A drizzle of chili oil can add a nice kick for those who like it spicy.

Conclusion

Nothing brings warmth to your kitchen like a hearty bowl of oxtail broth, and with these 12 Instant Pot recipes, you’re sure to find a new favorite. We hope this roundup inspires you to try these delicious dishes, share your thoughts in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!