Step 1

Season oxtail liberally with salt and pepper. Set the pressure cooker on sauté mode and brown oxtail on all sides, about 10 minutes. They are kind of oddly shaped, so move them around so they brown on all sides. Remove oxtail and set aside.

Step 2

Add chopped onions and minced garlic to the pressure cooker and sauté for about 3-5 minutes to get a brown color on them and soften them up a little bit. Add 1 tablespoon of butter and 2 tablespoons of flour. Make a quick little roux to thicken this really rich, really delicious stock. Cook the onion mixture for about two minutes. Then add 2 tablespoons of tomato paste. Return the oxtail back into the pressure cooker and pour in the beef broth. Add bay leaves, rosemary, thyme, sage, salt and pepper. Give it a stir and set the pressure cooker for 40 minutes on high.

Step 3

Release the steam and skim off any excess fat accumulated at the top. Add the potatoes and carrots to the instant pot. Set the pressure cooker for another 10 minutes to cook the vegetables. When finished, add chopped parsley and serve hot with crusty bread.