Name: Instant Pot Chili Beef Burritos
Ingredients: 2 pounds stew meat (cubed); 1/2 cup chicken broth; 1 (19 ounce) can enchilada sauce; 2 beef bouillon cubes; 1 onion (diced); 1 (4 ounce) can diced green chiles; 2 Tablespoons chipotle pepper sauce; 1 teaspoon cumin; 1/2 teaspoon oregano; Salt and pepper, to taste; 1 (16 ounce) can refried beans; 8 burrito-size flour tortillas; 2 cups shredded Colby Jack cheese

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.

How to make Instant Pot Chili Beef Burritos

In this recipe, we’ll start by making the meat in the Instant Pot. Then, we’ll top them with sauce and cheese before finishing them off under the broiler.

First, put the 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 the Instant Pot is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.

Next, turn the 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. Watch them carefully, to make sure they don’t overcook.

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?

This meat is so delicious. Don’t be surprised if you find yourself asking, “How else can I use this?”

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.

Don’t have an Instant Pot?

If you don’t have an Instant Pot, get one! Then you can try this recipe, along with lots of our other Instant Pot recipes.

But if you don’t have one and you’d still like to give this recipe a try, you can make these in your slow cooker. Find the recipe here.

Watch how to make These Instant Pot Chili Beef Burritos

Check out our Youtube channel, where we will show you exactly how to make these Instant Pot Chili Beef Burritos.

Each recipe on our channel and blog is tried and true, so you know they will be tasty.

We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make these simple and delicious recipes, here.

If you liked these Instant Pot Chili Beef Burritos, You may also like:

Fully Loaded Guacamole
Three Bean Enchiladas
Cornbread Taco Bake
Fiesta Ranch Chicken Burritos

Serves: 8

Instant Pot Chili Beef Burritos

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Ingredients

2 pounds stew meat (cubed)
1/2 cup chicken broth
1 (19 ounce) can enchilada sauce
2 beef bouillon cubes
1 onion (diced)
1 (4 ounce) can diced green chiles
2 Tablespoons chipotle pepper sauce
1 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper, to taste
1 (16 ounce) can refried beans
8 burrito-size flour tortillas
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.