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Instant Pot Smothered Burritos

Instant Pot Smothered Burritos

Author: Heidi Boortz
Servings : 12

Ingredients

Enchilada Sauce

  • 2 Tbsp unsalted butter
  • 2.5 Tbsp 100% whole wheat flour
  • 4 Tbsp Chili Powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 2 cups vegetable broth

Burritos

  • 3 lbs boneless beef rump roast cubed
  • 12 each 100% whole grain soft flour tortilla burrito-sized
  • 2 cups colby jack cheese grated

Instructions

Enchilada Sauce

  • Heat butter in a medium saucepan. Whisk in flour until smooth. Slowly stir in broth, whisking constantly. Stir in seasonings until smooth.

Burritos

  • Add beef, 1 cup water, 1 cup sauce to the Instant Pot. Lock lid; set valve to sealing. Program for bean/chili. After cook time ends, allow natural pressure release for at least 10 minutes. Carefully move valve to venting and allow remaining pressure to dissipate. Open lid and shred beef.
  • Preheat broiler.
  • Fill each tortilla with shredded beef mixture. Fold in sides, roll up and place seam side down in a greased baking dish. Top with remaining sauce and grated cheese. Broil 2-3 minutes or until hot and bubbly. (Note: watch closely at the broiling stage as it can burn easily.)