• Combine all the ingredients for the green seasoning in a food processor or blender and blend until a smooth paste forms. If you are using a blender you may need to add 1/4 cup of water for easy blending

Make a marinade:

• To a large mixing bowl, add the salt, garlic powder, onion powder, all spice, smoked paprika, scotch bonnet powder (if using), browning (or coconut aminos), mustard and tomato paste or ketchup.
• Then mix together well and set aside

Prepare the oxtail:

• Next, trim any fat from your oxtails the add it to the marinade that you set aside earlier
• Mix together ensuring that all oxtail pieces are completely covered with the marinade
• Allow oxtails to marinated for at least 2 hours or overnight for best results

Cooking the oxtail:

• Before starting to cook set your instant pot to sauté and when the pot is hot add the oil,
• Allow the oil to come up to temperature before adding your seasoned oxtail
• Sauté for about 10 minutes stirring after the first 5 minutes
• After 10 minutes of sautéing add 1 cup of water
• Then hit the cancel button to take the instant pot out of the sauté function and prepare for pressure cooking
• To pressure cook the oxtails, cover and seal the instant pot and pressure cook for 1 hour on high pressure
• After the instant pot completes the pressure cooking cycle, release the pressure
• This next step is critical: using a ladle scoop out some of the oil that forms above the sauce
• Finally, set your instant pot to sauté and cook the oxtail stew for an additional 5 minutes after scooping out the oil, to cook down the gravy/sauce
• Serve hot with a side of Instant Pot Rice and Peas and cabbage, carrot and mango slaw