Name: Instant Pot Green Chile Beef Burritos
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 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; 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

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

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!
Top with wet ingredients and cook on high pressure for 90 minutes
After a natural release of the pressure (must for tender meat!), shred into bite-size pieces

HOW TO FILL AND WRAP A BURRITO

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
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
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