These Instant Pot Chili Beef Burritos are a flavor-packed, time-saving dream come true. Tender, spiced beef melds with hearty beans and zesty tomatoes, all wrapped in a warm tortilla for the ultimate comfort food. In just 35 minutes, you’ll have a meal that’s as satisfying as it is quick, perfect for busy weeknights or casual gatherings.
Every bite delivers a perfect balance of smoky, savory, and slightly sweet flavors, with a hint of spice to keep things exciting. The creamy melted cheese and soft tortilla contrast beautifully with the bold, chunky filling. Plus, with 39g of protein per serving, it’s a meal that fuels and satisfies without skimping on taste. Dive in and enjoy a dish that’s as easy to make as it is delicious!
What You’ll Need for Instant Pot Chili Beef Burritos
- 2 pounds stew meat, cubed (or substitute with ground beef for quicker cooking)
- ½ cup chicken broth (vegetable broth can be used as an alternative)
- 19 ounces enchilada sauce (1 can)
- 2 beef bouillon cubes (or 2 teaspoons beef bouillon powder)
- 1 onion, diced
- 4 ounces diced green chilies (1 can)
- 2 Tablespoons chipotle pepper sauce (adjust to taste for more or less heat)
- 1 teaspoon cumin
- ½ teaspoon oregano
- Salt and pepper, to taste
- 16 ounces refried beans (1 can)
- 8 flour tortillas, burrito size
- 2 cups shredded colby jack cheese (or use a mix of cheddar and mozzarella)
How to Make Instant Pot Chili Beef Burritos
- In the Instant Pot, combine the beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper.
- Lock the lid in place and turn the knob to sealing, not venting. Press the Manual/Pressure Cook button and set for 25 minutes.
- Once cooking is complete, perform a natural release and then carefully remove the lid. The beef should be very tender and flake easily when stirred.
- Preheat your oven to broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained using a slotted spoon) on the tortilla. Add a spoonful or two of beans and roll into a burrito.
- Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top generously with shredded colby jack cheese.
- Broil until the cheese is bubbly and slightly golden, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them. Enjoy your hearty, flavorful Instant Pot Chili Beef Burritos!
Spice It Up: Sauce and Topping Ideas
Take your burritos to the next level with extra toppings and sauces! Add a dollop of sour cream or guacamole for creaminess, or drizzle with hot sauce for an extra kick. For a fresh touch, top with chopped cilantro, diced tomatoes, or sliced jalapeños. You can also serve with a side of salsa or pico de gallo for dipping.
Perfect Pairings: Serving Suggestions
These burritos are hearty on their own, but they pair wonderfully with a side of Mexican rice, corn on the cob, or a simple green salad. For a fun twist, serve with tortilla chips and the leftover sauce from the Instant Pot as a dip. Don’t forget a cold drink like horchata or iced tea to balance the flavors!
Make-Ahead Magic: Storage and Reheating
These burritos are great for meal prep! Store assembled burritos (without sauce and cheese) in an airtight container in the fridge for up to 3 days. To reheat, wrap them in foil and bake at 350°F for 10-15 minutes, then add sauce and cheese and broil. For longer storage, freeze burritos individually and reheat in the oven or microwave when ready to enjoy.
Customize Your Burritos: Recipe Variations
Feel free to mix things up! Swap the beef for chicken or pork, or use black beans instead of refried beans for a different texture. For a vegetarian option, replace the meat with roasted sweet potatoes or cauliflower. You can also experiment with different cheeses like pepper jack or cheddar for a new flavor profile.
Instant Pot Pro Tips: Equipment Guidance
If you’re new to the Instant Pot, don’t worry—it’s easy to use! Make sure the sealing ring is properly in place before locking the lid, and always double-check that the knob is set to sealing (not venting) before starting. After cooking, allow the pressure to release naturally for the best results. If you’re short on time, a quick release can work, but natural release ensures the beef stays tender.
Instant Pot Chili Beef Burritos
Equipment
- Instant Pot
Ingredients
- 2 pounds stew meat, cubed
- 1/2 cup chicken broth
- 19 ounces enchilada sauce 1 can
- 2 beef bouillon cubes
- 1 onion, diced
- 4 ounces diced green chilies 1 can
- 2 Tablespoons chipotle pepper sauce
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- salt and pepper, to taste
- 16 ounces refried beans 1 can
- 8 flour tortillas, burrito size
- 2 cups shredded colby jack cheese
Instructions
- 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.