Oxtail Birria

Lightly season the oxtails on all sides with salt and pepper.

Set your pressure cooker to its sauté function. Add oil and, working in batches if necessary, sear the oxtails on all sides until browned.

Remove the browned oxtails from the pot and set aside. Deglaze the pot with a splash of water, scraping up any browned bits from the bottom.

Return the oxtails to the pot. Pour the birria adobo sauce over the meat, then add the water.

Secure the lid on the pressure cooker. Set to cook on high pressure for 1 hour.

Once the cooking time is complete, allow the pressure to release naturally or perform a quick release. The oxtail should be fall-off-the-bone tender. Serve hot.