Instant Pot Braised Oxtail Stew

Instant Pot Braised Oxtail Stew 1 1/2 lbs. Oxtail 1 15 oz. can Great Northern Beans 2 large Carrots sliced 3 Cloves Garlic chopped 2 Green Onions sliced 2 Sprigs Thyme 1/2 cup Yellow Onions chopped 1 cup Beef broth or vegetable broth 2 tbsp. Worcestershire Sauce 1 tsp. Ground Clove 1 tsp. Black Pepper 1 tsp. Kosher salt 2 tbsp. Vegetable better than bouillon base 2 tbsp. Vegetable oil 1 tbsp. 100% Premium Glaze or Rosemary 2 Celery Stalks, sliced 2 Shallots Chopped 1 tbsp. Tomato Paste Wash and pat dry the meat. Set aside. In a small bowl, mix together the Worcestershire sauce, salt and pepper, ground cloves, premium glaze or browning, better than bouillon, and mix well. Pour the mixture over the meat and let marinate for 30 minutes (or longer). On the instant pot, click on Sauté and set timer to 15 minutes. Add and heat the oil. Sear the oxtail on all sides. Reserve the marinating mixture. Once the oxtail is seared on all sides, remove it and place the meat on a plate. Click on cancel then sauté again, and set the timer for another 15 minutes. Add the vegetables and herbs. Cook for 5 minutes. Add the tomato paste, then add the meat. Stir. Then add the beans. Add broth. Cover. Turn the knob to sealing. Cook on pressure high for 45 minutes. Serve warm and enjoy!