Place the meat into a mixing bowl and season with the all purpose seasoning. Place seasoned meat into a ziplock bag and add the black pepper, gravy browning and 1tsp of minced garlic. Mix well and if possible place bag into the fridge and marinade over night. If you can't do this - it's fine, it just absorbs the flavours better.
Spray the Instant Pot bowl with low calorie cooking spray and put into Sauté mode. Brown all sides of the meat, being careful to save the marinade in the bag.
Remove the browned oxtail and set aside on a plate. Deglaze the Instant Pot with a bit of the stock, making sure to get all the bits off the bottom.
Add one of the chopped brown onions, 1tsp of minced garlic and cook until the onions are soft.
Return the oxtail to the Instant Pot, pour in the remaining marinade, add the allspice, the bunch of fresh thyme, habanero sauce and the rest of the beef stock.
Bring the Instant Pot to the boil and then put the lid on. Make sure the valve is set to sealing, and set Manual mode for 30 minutes. Once the Instant Pot has come to pressure, the timer will count down. Leave the Instant pot for an additional 20 minutes after it has done for the pressure to release naturally.
Open the Instant Pot and add in the carrots, tin of chopped tomatoes, the chopped spring onions, the other chopped brown onion.
Place the lid back on the Instant Pot & place into Manual mode for 15 minutes. Once the Instant Pot has come to pressure, the timer will countdown. Leave the Instant pot for an additional 15/20 minutes after it has done for the pressure to release naturally.
Add the tin of butter beans and stir well.
If the stew needs thickening place into Saute mode without the lid and reduce for 5 minutes. Make sure to stir often.
Serve on a bed of rice and peas.