Instant Pot Green Chile Beef Burritos

Burrito with white sauce and cheese next to a salad of lettuce, tomatoes, and avocado

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



For the Shredded Beef

For the Burrito


  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.


Keywords: instant pot, burritos, mexican food