Instant Pot Chili Beef Burritos

These immediate Pot Chili beef Burritos are full of soft, flavorful meat and topped with a tasty sauce. You may not want to bypass up this "enchilada style" burrito.

The on the spot Pot is a exquisite kitchen device for making gentle, flavorful meats.  We take benefit of that with those immediately Pot Chili red meat Burritos.

We cook dinner them in the sauce and then use the sauce to pinnacle the burritos “enchilada fashion.” It’s a incredible recipe to make for family and buddies.

Pair it with a delectable guacamole, a few chips and salsa, and you've a terrific Mexican dinner.

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:

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.

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