Instant Pot Instructions

• Wash and dry oxtail. Place in a large bowl. Season with the spices (garlic, salt, pepper, allspice). Add garlic, ginger, ½ the yellow or red onions, ½ the green onions, browning, soy, and Worcestershire sauces to the oxtail covering each piece well. Marinate for at least 2 hours preferably overnight.
• Set Instant Pot to high “Saute” settings. Once “hot” add oil, butter or ghee. Add the oxtail and brown on all sides. Remove and set aside. Reserve the marinade.
• Add the whole scotch bonnet pepper to the pot. If you want a bit more heat cut slits into the sides of the pepper using the point of a sharp knife.
• Add carrots, remaining yellow or red onions, remaining green onions, celery, bell peppers, and saute 2-3 minutes adding a bit of the seasoning as you go. Add the green seasoning and mix well.
• Add the red wine if using being sure to deglaze the pot by scrubbing the bottom with a wooden spoon. Allow the wine to cook down slightly (2-3 minutes). Add the cognac, beef broth, thyme, bay leaves, and any remaining dry spice seasoning.
• Add the oxtail back to the pot, mixing well.
• Close the lid and pressure cook 45 minutes and then allow the pressure to release naturally.
• If using add the butter beans at this step and cook on saute settings for 10-15 minutes.
• Remove the oxtail, then return instant pot back to high “saute” settings to reduce the liquid to gravy consistency or mix in a corn starch slurry to thicken.