Pressure Cooker Oxtail Birria (1-Hour Recipe) | CookOS

Oxtail Birria

Name: Pressure Cooker Oxtail Birria (1-Hour Recipe)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2.5 lbs oxtail; salt, to taste; black pepper, to taste; 1 tbsp vegetable oil; 1 (16 oz) jar birria adobo sauce; 2 cups water

This oxtail birria uses a pressure cooker and pre-made adobo sauce to deliver tender, richly flavored meat in just one hour instead of the traditional slow-cooked method. The shortcut produces the same deeply savory result without the wait.

🌍Mexican 🏷️Oxtail 🏷️Birria 🏷️Pressure cooker 🏷️Beef 🏷️Stew

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

jalistoonTikTok

Total

1h 30m

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jalisto

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

jalistoonTikTok

Ingredients

2.5 lbs oxtail
salt, to taste
black pepper, to taste
1 tbsp vegetable oil
1 (16 oz) jar birria adobo sauce
2 cups water

6 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Lightly season the oxtails on all sides with salt and pepper.
2
Set your pressure cooker to its sauté function. Add oil and, working in batches if necessary, sear the oxtails on all sides until browned.
3
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.
4
Return the oxtails to the pot. Pour the birria adobo sauce over the meat, then add the water.
5
Secure the lid on the pressure cooker. Set to cook on high pressure for 1 hour.
6
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.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the oxtail in oil before pressure cooking to build flavor depth and a savory crust.
Use a natural pressure release (10 minutes) rather than quick release to keep the meat tender and prevent splattering.
Skim excess fat from the surface after cooking for a cleaner consomé, or leave it for richer flavor.
Don't skip seasoning to taste—jarred adobo varies in saltiness, so adjust salt and pepper at the end.

Substitutions

Oxtail → beef chuck or beef shank (adjust cooking time to 45 minutes for chuck)
Jarred birria adobo sauce → homemade adobo paste mixed with broth (adds prep time but offers more control)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over medium heat, stirring occasionally.

Equipment

pressure cooker

Common Questions

Can I use a slow cooker instead of a pressure cooker?

Yes, increase cooking time to 3–4 hours on low heat. The pressure cooker method is faster but both yield tender oxtail.

What brand of birria adobo sauce should I use?

Any jarred birria adobo sauce works; common brands include El Paso and Dona Maria. Taste and adjust seasoning as needed.

How do I know when the oxtail is tender enough?

After pressure cooking, the meat should shred easily with a fork and separate cleanly from the bone. If still tough, add 5 more minutes under pressure.