Instant Pot Jamaican Oxtail Stew

In a bowl, whisk together brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke. Add oxtails and toss to coat thoroughly. (5 minutes)

Turn on your Instant Pot and select the Sauté function. Once heated, add vegetable oil and carefully place the oxtails, flat-side down, into the pot. Brown on all sides to develop a rich, caramelized crust. Transfer the browned oxtails to a separate bowl and set aside. (10 minutes)

Pour 2 tablespoons of beef broth into the Instant Pot to deglaze, scraping up any flavorful browned bits from the bottom of the pot with a wooden spoon. Add the chopped carrots, yellow onion, green onions, garlic, and Scotch bonnet pepper. Sauté until the onions become softened and translucent. (7 minutes)

Return the oxtails to the Instant Pot along with the remaining beef broth, ketchup, and dried thyme. Stir to combine all ingredients. Cancel the Sauté function. (3 minutes)

Secure the lid of the Instant Pot, ensuring it is properly sealed. Select high pressure and set the timer for 45 minutes. Allow 10-15 minutes for the pressure to build inside the pot. (60 minutes)

Once the cooking time is complete, allow the pressure to release naturally for 20-40 minutes, following the manufacturer's instructions. Carefully unlock and remove the lid. (30 minutes)

Remove the oxtails and vegetables from the pot, leaving the flavorful liquid behind. Select the Sauté function once more and bring the liquid to a gentle simmer. In a small bowl, whisk together water and cornstarch to create a slurry. Gradually stir the slurry into the simmering liquid. Add the rinsed and drained pinto beans and simmer until the liquid slightly thickens and the beans are heated through. (10 minutes)

Return the oxtails and vegetables back to the pot and gently mix to combine with the thickened sauce and beans. Serve hot and enjoy the authentic taste of Jamaican oxtail stew! (2 minutes)