In a small bowl, add soy sauce, worcestershire, browning, allspice, brown sugar, garlic powder, salt and pepper to make marinade/ seasoning sauce.
In a large bowl season oxtails with the marinade and mix well to coat evenly.
In your instant pot/ multi cooker on the saute function, heat olive oil. Brown oxtail on both side for 2-3 minutes on each side. Brown in batches to not over crowd the pot. Remove browned oxtails and sit to the side.
Once finished browning, add the onion, jalapeño pepper, tomato, and carrots into the pot. I also add the liquid that came from the seasoning that was on the oxtail to this pot as well to deglaze the pot. With a wooden spoon, scrap up any brown bits from the bottom of the pan and cook for about 5 minutes.
Turn off saute function and add oxtail pieces and accumulated juices, beef broth, thyme, and ketchup to the pot and give a good stir. Close pressure cooker and cook at high pressure for 45 minutes. Allow to natural release for 10-15 minutes.
Remove tender oxtails from gravy and turn on saute function. To make the gravy thick add slurry (2 tablespoons water and 2 tablespoons cornstarch) and stir. Add drained butter beans and cook for 5 minutes.
Add oxtails meat back to pot, stir and enjoy!
Video
Notes
It is traditional made using a scotch bonnet or habanero pepper which is strongly encouraged. My family doesn't have a high tolerance for spice and they thought of that pepper was a no so I replaced it with a much milder pepper.