Instant Pot Jamaican Oxtail Stew | Umami

Ingredients

• 1/4 cup light or dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon curry powder (optional)
• 3 pounds beef oxtail, sliced into 1-inch disks (can sub other meat)
• 1/4 cup vegetable oil
• 4 tablespoons (1/2 stick) salted butter, divided in half
• 1 large Spanish or yellow onion, diced
• 1 bunch scallions, sliced
• 2 medium carrots, peeled and sliced into 1/4-inch disks
• 1 Scotch bonnet pepper
• 3 cloves (1 tablespoon) garlic, minced or crushed
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 1 cup beef broth (I used 1 teaspoon Beef Better Than Bouillon + 1 cup water)
• 1/4 cup ketchup
• 2 tablespoons cornstarch + 2 tablespoons water mixed to form a slurry
• 2 tablespoons tomato paste
• 1 teaspoon Gravy Master or Kitchen Bouquet (optional)
• 16-ounce can of butter beans, rinsed and drained
• Any other veggies you want (mushroom, potato, radish, bell pepper, garbanzo beans, lentils, any beans, green beans, celery, cabbage, corn, broccoli