Instant Pot Chili Beef Burritos
These Instant Pot Chili Beef Burritos are a flavor-packed, time-saving dream come true. In just 35 minutes, you’ll have a meal that’s as satisfying as it is quick, perfect for busy weeknights or casual gatherings.
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.
Nutrition
Calories: 456kcalCarbohydrates: 30gProtein: 39gFat: 18gSaturated Fat: 9gCholesterol: 102mgSodium: 1760mgPotassium: 548mgFiber: 5gSugar: 9gVitamin A: 852IUVitamin C: 7mgCalcium: 312mgIron: 5mg
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