Instant Pot Jamaican Oxtail Stew

Ingredients

• 0.25 cups brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon hickory-flavored liquid smoke
• 2.5 pounds beef oxtails
• 2 tablespoons vegetable oil
• 1 cup beef broth , divided
• 2 medium carrots , chopped
• 1 medium yellow onion , chopped
• 4 medium green onions , chopped
• 1 tablespoon minced garlic
• 1 Scotch bonnet chile pepper , chopped
• 1 tablespoon ketchup
• 1 teaspoon dried thyme
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 can pinto beans , 16 ounce

Instructions

1. 1

   Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.

2. 2

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.

3. 3

   Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.

4. 4

   Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

5. 5

   Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.

6. 6

   Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.