Remove the oxtails from the package, rinse and pat them dry. Place them into a large bowl, add one tablespoon of EVOO, ground curry, Old Bay seasoning, smoked paprika, garlic powder, and two tablespoons of all-purpose flour. Cover the bowl with a large kitchen towel and allow the oxtails and seasoning to rest at room temperature for 15- 20 minutes.

Add two tablespoons of extra virgin olive oil to the Instant Pot and press the Sauté button, when the oil is hot brown the oxtails on all sides, use a pair of tongs to turn the oxtails over and don't forget to brown the sides as well. Do not pierce the meat by using a fork; you want to keep the juices inside the meat as much as possible.

Remove the oxtails from the Instant Pot and place them onto a plate. Set aside.

Add an additional tablespoon of EVOO to the Instant Pot and sauté the sliced onions, minced garlic, and shaved carrots for two minutes.

Add the beef (chicken or vegetable) stock and make sure to scrape up any brown bits from the bottom of the Instant Pot.

Place the oxtail into the Instant Pot and add one can of drained whole tomatoes.

Cover and lock the Instant Pot lid into place and make sure the vent is closed. Set the Manual timer for 40 minutes, and engage the Pressure.

When the timer chirps, vent the Instant Pot and allow the oxtails to set for 10 minutes. Unlock and remove the lid. Let's eat!