Instant Pot Jamaican Oxtail Stew

Step 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.

Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saut? 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.

Step 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. Saut? until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Saut? function.

Step 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.

Step 5
Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.

Step 6
Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Saut? 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.