Instant Pot Oxtail Broth Recipe

Ingredients

• 2 pounds oxtail
• 1 bunch green onions, chopped
• 3 cloves garlic, smashed
• 1 teaspoons ground ginger
• 7 cups water

Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
3. Transfer the roasted oxtail to a multi-functional pressure cooker (such as an Instant Pot).
4. Sprinkle the green onions, smashed garlic cloves, and ground ginger on top of the oxtail.
5. Pour in the 7 cups of water, then cover the pressure cooker and lock the lid in place.
6. Select the high-pressure cooking setting and set the timer for 60 minutes according to the manufacturer's instructions.
7. Allow the pressure to build for 10 to 15 minutes before the cooking cycle starts.
8. Once the cooking time is complete, release the pressure using the natural-release method, following the manufacturer's instructions. This may take 10 to 40 minutes.
9. Unlock and remove the lid once the pressure is fully released.
10. Let the broth cool completely before proceeding.
11. Strain the broth into a , removing and discarding the oxtail pieces, green onions, and garlic.

Tips

The broth can be refrigerated or frozen for future use.

Nutrition Facts (per serving)

• Calories: 288
• Total Fat: 15g (20% Daily Value)
• Saturated Fat: 6g (32% Daily Value)
• Cholesterol: 125mg (42% Daily Value)
• Sodium: 227mg (10% Daily Value)
• Total Carbohydrate: 3g (1% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 1g
• Protein: 35g (70% Daily Value)
• Vitamin C: 6mg (6% Daily Value)
• Calcium: 45mg (3% Daily Value)
• Iron: 5mg (27% Daily Value)
• Potassium: 282mg (6% Daily Value)