PRESSURE-COOKER BEEF BURRITOS WITH GREEN CHILES
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
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
INSTANT POT® BEEF BURRITOS
Beef burrito ingredients all cooked in the Instant Pot®, making a tasty dinner in no time!
Provided by Charlene Watson
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
- Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 77 g, Cholesterol 67.7 mg, Fat 27.7 g, Fiber 9.2 g, Protein 29.6 g, SaturatedFat 11.8 g, Sodium 1804.8 mg, Sugar 6.1 g
INSTANT POT BEEF CHILI RECIPE BY TASTY
Classic chili comes together in under an hour in the Instant Pot. Use the sauté function to brown the aromatics and meat, then pressure cook to meld and build that long-simmered flavor. No chili is complete without the toppings--we love sour cream, shredded cheese, and cilantro!
Provided by Tasty
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion and cook, stirring often, until starting to soften, about 5 minutes. Add the garlic and jalapeño and cook, stirring frequently, until aromatic, 1 minute.
- Add the ground beef and cook, breaking up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the salt, pepper, cumin, paprika, chili powder, and tomato paste and cook, stirring constantly, until combined, 1 minute.
- Add the tomatoes and use a potato masher to break up, then add the kidney beans and chicken stock. Place the lid on the Instant Pot and set to pressure cook on high for 20 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Serve the chili with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
Nutrition Facts : Calories 599 calories, Carbohydrate 30 grams, Fat 37 grams, Fiber 4 grams, Protein 33 grams, Sugar 9 grams
INSTANT POT CHILI BEEF BURRITOS
Categories Dinner Main Course
Number Of Ingredients 13
Steps:
- Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
- Lock the lid in place and turn the knob to sealing, not venting. Press the Manual or Pressure Cook button and set for 25 minutes.
- When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
- Turn oven on broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained by using a slotted spoon) on the tortilla. Add a spoonful or two of beans. Roll into a burrito.
- Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
- Makes 6-8 burritos, depending on how full you make them.
Nutrition Facts : Servingsize 8 serving, Calories 537 kcal, Fat 22 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 1778 mg, Carbohydrate 47 g, Sugar 4 g, Protein 38 mg
SIMPLE INSTANT POT® BEEF CHILI
This chili requires minimal ingredients and no beans! It packs a full flavor profile and isn't too spicy. To preserve the integrity of the spices, do not add them until the end
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 11 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 3.7 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 731.2 mg, Sugar 5.6 g
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