Pressure Cooker Shredded Beef Burrito Filling

Name: Pressure Cooker Shredded Beef Burrito Filling
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Burritos, Mexican Dinners, Mexican Recipes, Tacos
Ingredients: 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces; 1 tablespoon canola oil; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; Dash salt; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 1 can (14-1/2 ounces) crushed tomatoes in puree; 1 cup (8 ounces) salsa verde; 1/4 cup beef broth; Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Create a taco or burrito bar! For a variation, I make beef and bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.—Hope Wasylenki, Gahanna, Ohio

Ingredients

2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
1 tablespoon canola oil
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
Dash salt
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) crushed tomatoes in puree
1 cup (8 ounces) salsa verde
1/4 cup beef broth
Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Directions

Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1 serving: 380 calories, 21g fat (7g saturated fat), 123mg cholesterol, 553mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 39g protein.

Reviews

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Average Rating:

April

Jan 10, 2020

I followed the recipe exactly, but I put probably 1.5 tablespoons of salt instead of a dash. Tomatoes and that much meat need more salt. The beef came out and shredded perfectly. However, it was rather bland... like a pot roast that needs a ton of salt. I was doing taco bar, so I amped up the flavor by adding some of the liquid from the pot (which in my opinion wasn’t that great), but it kept the meat from being dry. I sprinkled in a little more salt, garlic salt, season salt and some leftover taco seasoning that I had from a packet - about a tablespoon. This gave the meat very great taco flavor for my taco bar. Everyone loved it! I will make it again using the extra seasoning that I added at the end.