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Two burritos topped with sour cream and chopped cilantro, served with diced tomatoes and shredded lettuce on a white plate.

Instant Pot Sweet Pork Chimichangas Recipe

The crispy goodness of Sweet Pork Chimichangas made in the Instant Pot!
Serving8
Prep Time 5 minutes
Cook Time 1 hour
Pressurize/Natural Release Time 1 hour 15 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 3 pound pork roast
  • 2 cup salsa, (I used chunky salsa)
  • 12 ounces Dr. Pepper, or Coca Cola (not diet)
  • ¾ cup brown sugar
  • 8 flour tortillas
  • 16 ounces refried beans
  • 2 cup shredded cheddar cheese
  • non stick cooking spray
  • ½ cup sour cream , for topping
  • 1 avocado, diced, for topping

Equipment

Instructions

  • Place your roast in Instant Pot and pour salsa and soda over the roast. Sprinkle the brown sugar on top.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
  • When the timer is done, let the pressure do a NATURAL RELEASE and let it sit in the Instant Pot on the keep warm setting for at least 1 hour (I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
  • Remove the lid and shred the roast with 2 forks.
  • Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
  • Preheat oven to 350 degrees F.
  • Evenly divide pork, refried beans and cheese between 8 tortillas.
  • Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch baking dish.
  • Spray the tops of the chimichangas generously with nonstick cooking spray (you could also use a pastry brush and lightly brush the tops with olive oil).
  • Place in preheated oven and bake for 15 minutes.
  • Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
  • Top with sour cream and avocado before serving.

Notes

  • Toppings are included in Nutritional Information

Nutrition

Calories: 654 kcal · Carbohydrates: 54 g · Protein: 51 g · Fat: 26 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Cholesterol: 144 mg · Sodium: 1261 mg · Potassium: 1030 mg · Fiber: 6 g · Sugar: 31 g · Vitamin A: 768 IU · Vitamin C: 4 mg · Calcium: 324 mg · Iron: 3 mg
Cuisine: American, Mexican
Author: Steph Loaiza
Course: Main Course