Season oxtail with salt and pepper. Set aside.
Press the “Sauté” function on your instant pot. Heat oil and brown the oxtail. You can do so in batches. Set aside.
Add onions, garlic, thyme, green onions and stir for about 2 minutes.
Then add smoked paprika, all spice, curry powder, bouillon powder, scotch bonnet pepper, tomato paste and Worcestershire sauce. Stir for a minute.
Pour in the water and thoroughly deglaze the instant pot.
Add the browned oxtail, potatoes, and carrots in layers. (see note 1)
Close the Instant pot and set the knob to seal.
Pressure cook on high for 45 minutes.
Let it release pressure naturally for 10 minutes. And then manually release the rest of the pressure.
When the valve drops, open the instant pot and set it to sauté mode. Let the soup thicken to the desired consistency and adjust seasoning. You may adjust the thickness of the soup with water or stock.
Serve with rice or bread.