Instant Pot Green Chile Beef Burritos + How to Make the Ultimate Burrito

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Don't waste your money on grease bomb restaurant burritos ever again!  These healthier homemade Instant Pot Green Chile Beef Burritos are more flavorful and you'll have leftover shredded beef for many  meals to come.

This recipe idea has been in my notebook for two years!  Call me crazy, but Green Chile Shredded Beef just didn't get me very excited.  I'm more of a shredded pork or chicken kind of girl, but for some odd reason, my kids prefer beef.  So one fine day I thought, what the heck, let's give this idea a go.

WOW WOW WOW!  This meat made the most incredible burrito/enchilada/quesadilla/nachos/tamale pie/tamales that I've ever had!  I love a good ground beef taco filling, but this shredded beef put me in my place!

Go figure, on shredded beef burrito night, two out of three kids decided they actually like shredded pork better.  Interpretation, “I actually do like this, but I'm gonna pretend that I hate it even after voluntarily having thirds so I can feel powerful.”  Little stinkers.

WHY YOU WILL LOVE THIS EASY BEEF BURRITO RECIPE

• Juicy, flavorful shredded beef that you can brown and pressure cook in the same pot!  Slow cookers don't do that, no they don't
• Take that heavenly smell outside!  I love the smell of meat cooking, I really do, I just don't like smelling the same meal for 4 days.  Take your pot and meat outside, let it smoke away while you get a beautiful sear on it, then leave it outside to pressure cook.  You'll thank me 2 days later when you have guests over and your house doesn't smell lockerroom-ish
• YOU decide what goes in, on, and around your burrito.  I NEVER order burritos in a restaurant.  I'm quite particular about its elements and waiters don't find it amusing
• You will likely have leftover meat which means easy meals all week (like this Tamale Pie!) or freeze it for an emergency quick meal for another day

HOW TO MAKE INSTANT POT SHREDDED BEEF

1. Cover roast in spices.  Get the Instant Pot super hot using the saute function, brown meat on 2 – 4 sides (whatever you're feelin' patient for, just don't skip it altogether).  Note: I know the meat cuts are kind of strange in this picture.  I asked the butcher to cut it into 3 large hunks, he thought I meant steak style.  It still worked great!
2. Top with wet ingredients and cook on high pressure for 90 minutes
3. After a natural release of the pressure (must for tender meat!), shred into bite-size pieces

HOW TO FILL AND WRAP A BURRITO

1. Warm a tortilla (note: the tortillas you buy uncooked are a little trickier to keep soft and pliable once they are cooked – lesson learned).  Layer in meat and your favorite fillings down the center of the tortilla.  I like to fill it pretty full, but be aware, the fuller it is, the harder it is to roll
2. Fold in the sides first (the ends where the filling is closest to the edge) then while holding the sides in, use your thumbs to fold a long end over the filling and use your other four fingers to tuck it tightly against the fillings.  Then roll and tuck until you reach the end of the tortilla.  If you're having a hard time envisioning this, here is a fun youtube demo to show you super quick
3. Voila, tightly wrapped burrito that will keep all the goodies nicely contained

HOW TO MAKE THE ULTIMATE BURRITO

There are three major things to consider when making a burrito that is better than any you get at a restaurant – the filings, the toppings, the sides.

BURRITO FILLING IDEAS

Guess who gets to decide what fills your burrito when you make it at home?  YOU DO!  Unless you're one of my kids or husband and in that case, I DO!

Point is, when you make it at home, you can load it up with stuff you want, and save yourself the embarrassment of being super picky at a restaurant.

Rules of thumb to consider: if you prefer a certain ingredient cold and fresh, don't put it inside the burrito, serve it on top or to the side.  For example, some like fresh avocado and tomato on the side for different texture and temperature, some want everything conveniently stuffed in the tortilla.  You do you.

• Beans: Refried, black beans, pinto beans, etc
• Dressings: sour cream, salsa, guacamole, etc
• Meat: shredded like today's recipe or ground meat
• Cheese: shredded or this heavenly Healthy Squacho Cheese Sauce
• The Veggies: chopped tomato, avocado, olives, pickled jalapenos, etc
• Carb on Carb: rice, quinoa, crushed tortilla chips (don't knock it til you try it)

THE TOPPINGS: HOW TO MAKE A WET BURRITO AKA SMOTHERED

Everyone knows a burrito is better smothered.  To make a “wet” or “smothered” burrito, pick a topping (red or green enchilada sauce, Squacho, salsa, etc) then top that with your favorite cheese and throw it under the broiler to melt and brown the cheese if desired.  DONE, and you didn't even have to pay an extra $5 for it.  On the burrito shown here, I mixed equal parts chile verde sauce and sour cream.  It was divine!

BEST BURRITO SIDES

Here is where you load up on the fresh that you want cold and/or crisp.  My favorite is to make sort of a fresh salad on the side that can be eaten with each bite of hot burrito.  Remember, there are a lot of heavy, hot ingredients inside the tortilla, so keep it light on the outside.

• Dressings: sour cream, guacamole, salsa, etc.
• Veggies: chopped lettuce, tomato, avocado, olives, pickled jalapenos, etc

And there you go!  You're now a burrito makin' pro!

Might I suggest your next friend or family get together be a Big Burrito Lovin' Bananza!  Simply assign your guests specific elements from the list above, lay it out in an organized fashion on the countertop, and let everyone have at it!  These are my absolute favorite types of meals, and in my opinion, the easiest to throw together.

However or with whomever you enjoy your next burrito night, make sure this Green Chili Shredded Beef is on the menu!  I'm not one to fawn over a pile of meat, so if I'm gonna take the time to write up a How to Do Burritos Right post, you've got to trust me that the flavor of this meat is pretty spectacular.

Enjoy your future burrito party!

EXTRA TIDBITS

BEST CUT FOR SHREDDED BEEF

Ask any butcher and they will tell you that chuck roast is the best for shredded beef.  As I discuss in this Instant Pot Pot Roast recipe, chuck will definitely always be the most flavorful and tender because of the extra fat running through it.

My favorite chuck roast I've ever had came from the home delivery service Butcher Box.  It had just the right amount of fat running through it to make it tender, I was extremely impressed!

I also like rump roast if it is bought from a good quality source.  It's still tender and juicy out of the pressure cooker, with a lot less grease and fat waste.

VARIATIONS FOR GREEN CHILE SHREDDED BEEF

• Swap the beef for a pork shoulder or boneless pork loin roast and cook it for 75 minutes
• Swap the beef for chicken thighs or chicken breast and cook it for 20 minutes

MORE SHREDDED BEEF RECIPES

• Instant Pot Tamale Pie
• Instant Pot Pepperoncini Beef Sandwiches
• Barbacoa Beef Burritos (page 55 in Master the Electric Pressure Cooker)
• Pressure Cooker French Dip

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT GREEN CHILE BEEF BURRITOS

• Instant Pot
• Butcher Box Chuck Roast
• Meat Shredder
• Refried Beans – homemade is best, but this my families favorite canned version

Instant Pot Green Chile Beef Burritos

Print Recipe

★★★★★

5 from 1 reviews

Juicy, tender shredded beef cooked in the Instant Pot with flavorful green chile flavors

• Author: Marci
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 3 hours
• Yield: 8 servings 1x
• Category: Entree
• Method: Pressure Cooker
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Shredded Beef

• 4 – 6 pound beef chuck or rump roast, trimmed of excess fat and cut into about 2-pound chunks 
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 2 – 4 tablespoons water or beef broth (to deglaze the pot after browning)
• 1 cup green enchilada sauce or Chile Verde sauce
• 2 (4 ounce) cans of chopped green chilies
• 8 ounce can tomato sauce

For the Burrito

• burrito size tortillas
• fillings of choice: refried beans, shredded cheese, black beans, olives, rice, chopped tomatoes, chopped avocado, sour cream, etc
• toppings and sides of choice:  sour cream, guacamole, salsa, chopped lettuce, tomatoes, pickled jalapenos, etc

Instructions

1. Place roast on a large piece of foil for easy clean up.
2. Combine salt, garlic powder, black pepper, onion powder, and chili powder.
3. Press the seasonings into all sides of the roast.
4. Select saute or brown on the pressure cooker and add oil.  When oil is hot and rippling add the meat and brown 3-4 sides.  Turn the pressure cooker off.
5. Remove beef from the pot and set on a plate.
6. Pour beef broth into the pot and scrape up the browned bits from the bottom.  Return beef to the pot and any juices from the plate.
7. Pour enchilada sauce, green chilies, and tomato sauce over the beef, do not stir.
8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 90 minutes.
9. When cooking is complete, use a natural release.
10. Move beef to a cutting board to rest.
11. Optional: Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat.  If you don’t have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
12. Shred the beef into bite size pieces, add it back to the liquids in the pot to soak up the flavor and stay moist.
13. Set up a burrito station with meat, fillings, and toppings and let everyone fill and top however they'd like.
14. To make a smothered burrito, top rolled burrito with desired sauce and shredded cheese, place under the oven broiler to melt and brown the cheese.

Notes

• In the burrito pictured, I mixed together a 1:1 ratio of salsa verde and sour cream, poured it over the top, sprinkled with shredded cheese, and broiled it in the oven for about 2 minutes
• For tender meat, always use a natural pressure release.  I like to start cooking this meat 2 1/2 – 3 hours before serving time to allow plenty of time for it to rest
• Use Chuck Roast for the most tender, flavorful meat.  Use Rump Roast for a less fatty option
• This shredded meat is also great for tacos, enchiladas, quesadillas, taquitos, taco salads, etc
• Refrigerate leftovers for up to 5 days for easy meals all week or freeze leftovers in freezer safe bags for up to 4 months

Keywords: instant pot, burritos, mexican food

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