Instant Pot Oxtails

Oxtails can be considered a "tough" piece of beef, but when they are stewed over low heat for several hours, the meat immediately separates from the bones. In other words, stewed oxtails are the perfect hearty dish to keep you warm during the cooler season. And thanks to Instant Pot, you can cook under pressure and enjoy this meaty, juicy dish for an hour (as opposed to the usually required 2-3 hours). A hint of molasses gives the sauce a rich color and balances the earthy taste of spices and herbs. Tomatoes, tomato paste and starchy cannellini beans combine to create a thick, rich gravy that is best served with rice (in our opinion). Thanks to its quick preparation, oxtails can now become an affordable everyday dish.
Place the oxtails in a large bowl; add the molasses and sprinkle with salt, black pepper, garlic powder, onion powder and paprika.Remove the lid from the 6-liter Instant Pot ® mold. Tap [Fry], and then use [Adjust] to select the "More" mode. When the word "Hot" appears, add oil to the pan. Add the oxtails to the skillet; cook for 10 minutes, until browned on all sides.Pour in the broth and add the remaining ingredients. Stir, scraping off the bottom of the stove so that the pieces are not browned, and cook for 5 minutes.Close and lock the lid in the instant pot. Turn the steam release knob to the “Seal”position. Press [Manual]; select "High Pressure" and use [-] or [+] to select a pressure cooking time of 50 minutes. After the time has elapsed, turn off the stove. Carefully open the cooker, releasing the pressure quickly.Discard the thyme sprigs and bay leaf. Add salt to taste. Serve the oxtails with gravy over warm rice or other starch of your choice.