Instant Pot Beef Burrito with Green Chili – Easy and Quick for Diabetics
Why You Will Love This Easy Beef Burrito Recipe
- Juicy, flavorful shredded beef that you can brown and pressure cook in the same pot! Slow cookers don’t do that, no they don’t
- Take that heavenly smell outside! I love the smell of meat cooking, I really do, I just don’t like smelling the same meal for 4 days. Take your pot and meat outside, let it smoke away while you get a beautiful sear on it, then leave it outside to pressure cook. You’ll thank me 2 days later when you have guests over and your house doesn’t smell lockerroom-ish
- YOU decide what goes in, on, and around your beef burrito. I NEVER order burritos in a restaurant. I’m quite particular about its elements and waiters don’t find it amusing
- You will likely have leftover meat which means easy meals all week or freeze it for an emergency quick meal for another day
Beef Burrito Filling Ideas
Guess who gets to decide what fills your beef burrito when you make it at home? YOU DO!
Point is, when you make it at home, you can load it up with stuff you want, and save yourself the embarrassment of being super picky at a restaurant.
Rules of thumb to consider: if you prefer a certain ingredient cold and fresh, don’t put it inside the burrito, serve it on top or to the side. For example, some like fresh avocado and tomato on the side for different texture and temperature, some want everything conveniently stuffed in the tortilla. You do you.
- Beans: Refried, black beans, pinto beans, etc
- Dressings: sour cream, salsa, guacamole, etc
- Meat: shredded like today’s recipe or ground meat
- Cheese: shredded or this heavenly Healthy Squacho Cheese Sauce
- The Veggies: chopped tomato, avocado, olives, pickled jalapenos, etc
- Carb on Carb: rice, quinoa, crushed tortilla chips (don’t knock it til you try it)
THE TOPPINGS: HOW TO MAKE A WET BURRITO AKA SMOTHERED
Everyone knows a burrito is better smothered. To make a “wet” or “smothered” burrito, pick a topping (red or green enchilada sauce, Squacho, salsa, etc) then top that with your favorite cheese and throw it under the broiler to melt and brown the cheese if desired. DONE, and you didn’t even have to pay an extra $5 for it.
Instant Pot Beef Burritos with Green Chilis
Equipment
- 1 Instant Pot
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
Instructions
- 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.
