Go Back
Instant Pot Beef Burrito with Green Chilis

Instant Pot Beef Burritos with Green Chilis

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 14 Servings
Calories 355 kcal

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.

Notes

Can you freeze Pressure-Cooker Beef Burritos with Green Chiles?

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.
 
Keyword Beef, Instant Pot