Instant Pot Beef Burritos Recipes

INSTANT POT CHILI BEEF BURRITOS

Instant Pot Chili Beef Burritos image

Number Of Ingredients 13

Ingredients

2 pounds stew meat (cubed)
1/2 cup chicken broth
1 (19 ounce) can enchilada sauce
2 beef bouillon cubes
1 onion (diced)
1 (4 ounce) can diced green chiles
2 Tablespoons chipotle pepper sauce
1 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper, to taste
1 (16 ounce) can refried beans
8 burrito-size flour tortillas
2 cups shredded Colby Jack cheese

Steps:

Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
Lock the lid in place and turn the knob to sealing, not venting. Press the Manual or Pressure Cook button and set for 25 minutes.
When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
Turn oven on broil.
On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained by using a slotted spoon) on the tortilla. Add a spoonful or two of beans. Roll into a burrito.
Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

Nutrition Facts : Servingsize 8 serving, Calories 537 kcal, Fat 22 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 1778 mg, Carbohydrate 47 g, Sugar 4 g, Protein 38 mg

PRESSURE-COOKER BEEF BURRITOS WITH GREEN CHILES

Pressure-Cooker Beef Burritos with Green Chiles image

Here's a family favorite that gets mouths watering simply with its heavenly aroma! Hearty and flavorful, it's quick comfort food. -Sally Pahler, Palisade, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 14 servings.

Number Of Ingredients 10

Ingredients

4 cans (7 ounces each) whole green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
1 large onion, diced
1 boneless beef chuck roast (4 pounds)
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Steps:

Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Cut roast in half. Combine garlic, salt, cumin and cayenne; rub over roast. Place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165°., Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings if desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

INSTANT POT® BEEF BURRITOS

Instant Pot® Beef Burritos image

Beef burrito ingredients all cooked in the Instant Pot®, making a tasty dinner in no time!

Provided by Charlene Watson

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound 85% lean ground beef
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 small onion, diced
1 tablespoon olive oil
1 cup uncooked long grain rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1 (14.5 ounce) can vegetable broth
2 (1 ounce) packets taco seasoning
¼ cup chopped cilantro, or to taste
8 (10 inch) burrito-size tortillas, or as needed
2 cups shredded Mexican cheese blend
2 tomatoes, diced, or more to taste
1 avocado, diced, or more to taste
¼ cup sour cream, or to taste
2 green onions, chopped, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 77 g, Cholesterol 67.7 mg, Fat 27.7 g, Fiber 9.2 g, Protein 29.6 g, SaturatedFat 11.8 g, Sodium 1804.8 mg, Sugar 6.1 g

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