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5 from 1 vote

Instant Pot Chili Beef Burritos Recipe

These Instant Pot Chili Beef Burritos are stuffed with tender, flavorful meat and topped with a tasty sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Easy Burritos, Easy Instant Pot Recipe, Ground Beef Instant Pot recipe, Instant Pot
Servings: 8
Calories: 456kcal

Equipment

  • Instant Pot
  • 9x13-inch Baking Pan
  • Slotted Spoon

Ingredients

  • 2 pounds stew meat cubed
  • ½ cup chicken broth
  • 19 ounces enchilada sauce 1 can
  • 2 beef bouillon cubes
  • 1 onion diced
  • 4 ounces diced green chilies 1 can
  • 2 Tablespoons chipotle pepper sauce
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • salt and pepper, to taste
  • 16 ounces refried beans 1 can
  • 8 flour tortillas burrito size
  • 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.

Video

Notes

How to turn this into 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.

Nutrition

Calories: 456kcal | Carbohydrates: 30g | Protein: 39g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 1760mg | Potassium: 548mg | Fiber: 5g | Sugar: 9g | Vitamin A: 852IU | Vitamin C: 7mg | Calcium: 312mg | Iron: 5mg