Pressure Cooker Beef Burritos with Green Chiles

Name: Pressure Cooker Beef Burritos with Green Chiles
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 14 servings.
Cuisine: Burritos, Mexican Dinners, Mexican Recipes
Ingredients: 4 cans (7 ounces each) whole green chiles, undrained; 1 can (28 ounces) diced tomatoes, undrained; 1 large onion, diced; 1 boneless beef chuck roast (4 pounds); 2 garlic cloves, minced; 1 teaspoon salt; 2 teaspoons ground cumin; 1 teaspoon cayenne pepper; 14 whole wheat tortillas (8 inches), warmed; Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Here's a family favorite that gets mouths watering simply with its heavenly aroma! Hearty and flavorful, it's quick comfort food. —Sally Pahler, Palisade, Colorado

Ingredients

4 cans (7 ounces each) whole green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
1 large onion, diced
1 boneless beef chuck roast (4 pounds)
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
14 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Directions

Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Cut roast in half. Combine garlic, salt, cumin and cayenne; rub over roast. Place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165°.
Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings if desired.
Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1 burrito: 355 calories, 13g fat (5g saturated fat), 84mg cholesterol, 499mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

Originally published as Big & Beefy Green Chile Burritos in Skinny Instant Pot