Place the oxtail pieces into the inner stainless steel pot of an Instant Pot. Add enough water to the pot to almost cover the meat completely, ensuring you do not exceed the maximum fill line. Add salt and seasonings to your liking, if desired.

Secure the Instant Pot lid and set the steam release valve to the sealing position.

Select the Pressure Cook or Manual setting and set the timer for 50 minutes on high pressure.

Once the cooking cycle is finished, allow the pressure to naturally vent and release for approximately 40 minutes. This slow release ensures the meat remains succulent and does not toughen.

Carefully remove the lid. If you would like to turn the broth into a soup, you may crack a few eggs directly into the very hot liquid. The residual heat will poach the eggs in about 2 to 3 minutes.

Serve the oxtail and broth warm in deep bowls. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The broth will solidify into a thick gelatin when chilled; reheat gently on the stovetop over low heat to return it to a liquid consistency.