How to Make It
Place the oxtails in a large bowl; add the molasses and sprinkle with the salt, black pepper, garlic powder, onion powder, and paprika.
Remove lid from a 6-quart Instant Pot®. Press [Sauté], 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.
Pour in the stock and add remaining ingredients. Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes.
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.
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.