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Pressure Cooker Shredded Beef Burrito Filling

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
  • Total Time
    Prep: 20 min. Cook: 40 min. + releasing
  • Makes
    6 servings

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.

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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.