Instant Pot Chili Beef Burritos

The Instant Pot is a great kitchen tool for making tender, flavorful meats.  We take advantage of that with these Instant Pot Chili Beef Burritos.

We cook them in the sauce and then use the sauce to top the burritos “enchilada style.” It’s a great recipe to make for family and friends.

Pair it with a tasty guacamole, some chips and salsa, and you have a top notch Mexican dinner.

Ingredient Notes

• Stew Meat, cubed
• Chicken Broth
• Enchilada Sauce
• Beef Bouillon Cubes
• Onion
• Diced Green Chilies
• Chipotle Pepper Sauce
• Cumin
• Oregano
• Salt and Pepper
• Refried Beans
• Burrito Flour Tortillas
• Colby Jack Cheese

How to make Instant Pot Chili Beef Burritos

1. Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
2. 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.
3. When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
4. Turn oven on broil.
5. 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.
6. Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
7. Broil until cheese is bubbly, about 2-4 minutes.
8. Makes 6-8 burritos, depending on how full you make them.

Storing and Other Tips

Store leftover beef burritos in an airtight container for up to 4 days in the refrigerator. You can reheat them in the airfryer or oven.

Burritos like these, that are served with sauce and cheese on top are “enchilada style” burritos.  And boy are they tasty!

But if you would rather eat your burrito with your hands instead of a fork, or it you are afraid of the mess, you can also add the sauce and cheese inside the burrito.  Just beware! The sauce has a tendency to find it’s way out!

How else can I use the Meat?

Here are a few ideas:

• Enchiladas: Instead of “enchilada style,” go all out! Lay your burritos next to each other in a casserole dish, top with sauce, cheese, and then broil.
• Tacos: If you have small tortillas or taco shells on hand, this meat makes a tasty taco.
• Nachos: Top a plate of chips with the meat, add cheese, and don’t forget to top with salsa and sour cream.
• Salad: If you need a lower calorie option, top your bed of lettuce with this chili beef meat and your favorite toppings.

How to make these a freezer meal:

Place stew meat, enchilada sauce, beef bouillon cubes, onion, diced green chilies, chipotle pepper sauce, cumin, oregano, and salt and pepper into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup beef broth, chicken broth, or water in with the frozen food.

Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 60 minutes (or 30 minutes per pound of your meat). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Serving Suggestions

• Panda Express Super Greens
• Instant Pot Cilantro Lime Rice
• Easy Garden Salad
• Easy Mexican Salsa Rice