Taste of Home
Pressure Cooker Shredded Beef Burrito Filling
TOTAL TIME: Prep: 20 min. Cook: 40 min. + releasing
YIELD: 6 servings
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
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2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
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1 tablespoon canola oil
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1 tablespoon chili powder
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1-1/2 teaspoons ground cumin
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Dash salt
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1 small onion, finely chopped
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1 jalapeno pepper, seeded and finely chopped
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1 garlic clove, minced
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1 can (14-1/2 ounces) crushed tomatoes in puree
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1 cup (8 ounces) salsa verde
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1/4 cup beef broth
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Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves
Directions
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1.
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.
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2.
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.
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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