Instant Pot Oxtails

• 2 pounds medium-cut oxtail pieces
• 2 teaspoons molasses
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons canola oil
• 1 cup unsalted chicken stock
• 4 garlic cloves, minced
• 1 large white onion, chopped
• 3 green onions, chopped
• 3 sprigs fresh thyme
• 2 tablespoons tomato paste
• 1 medium tomato, diced
• 1 bay leaf
• 1 (15.5-oz.) can cannellini beans
• 1/4 teaspoon crushed red pepper

1. Place the oxtails in a large bowl; add the molasses and sprinkle with the salt, black pepper, garlic powder, onion powder, and paprika.
2. Remove lid from a 6-quart Instant Pot(R). Press Saute, and then use Adjust to select "More" mode. When the word "Hot" appears, add oil to cooker. Add oxtails to cooker; cook 10 minutes, turning to brown on all sides.
3. Pour in the stock and add remaining ingredients. Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes.
4. Close and lock the lid of the Instant Pot. Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure", and use - or + to choose 50 minutes pressure cooking time. When time is up, turn cooker off. Carefully open the cooker using Quick Pressure Release.
5. Discard the thyme sprigs and bay leaf. Add additional salt to taste. Serve oxtails and gravy over warm rice, or other starch of your choosing.

molasses, kosher salt, garlic, onion powder, black pepper, paprika, canola oil, garlic, white onion, green onions, thyme, tomato paste, tomato, bay leaf, cannellini beans, red pepper

Taken from www.myrecipes.com/recipe/instant-pot-oxtails (may not work)