Shredded Beef Burritos (Instant Pot)

These Shredded Beef Burritos will make your mouth water! My son is a student athlete, and he needs to eat. 

On Sundays, I make the beef in the instant pot. Then wrap up the burritos. Throughout the week, I pull them out of the fridge for easy cooking. 

Or freeze them! They last up to 4 months in the freezer. 

🥩 Ingredients

• Chuck roast beef
• Garlic cloves
• Onion
• Water
• Tomatoes
• Salt
• Pepper
• Bay Leaves
• Cumin
• Oregano
• Chipotle pepper
• Olive oil
• Chile guero
• Burrito-Size Tortillas

If you like it spicier, use a regular jalapeno. Not into spice? Omit the chili pepper altogether. The meat will still turn out very flavorful. 

🥣 Instructions

• Place the beef in the instant pot along with garlic, onion, water, tomatoes, bay leaf, salt, and pepper. 
• Cover with the lid and move the valve to sealing. 
• Press the MEAT/ STEW. 
• Once it’s ready, move the valve to venting. 
• Reserve the beef broth from the instant pot. 

Here, we’re using large chuck roast. I had to chop it up into four pieces in order for it to fit inside the instant pot.

Chuck roast is the best cut of meat for shredded meat. It can be fatty. Don’t be afraid to remove some (not all) of the fat.

• Remove the meat from the Instant Pot. 
• Let cool slightly. Then shred and set aside. 

👩🏼‍🍳 Other Cooking Methods:

• Stove Top Instructions: Add all the ingredients in a large stock pot and cook for 90-120 minutes. Check after 90 minutes.
• Slow Cooker Instructions: Add all the ingredients in a slow cooker and cook on low for 8 hours. 

• Remove the tomatoes, onion, and garlic and place in a blender. 
• To the blender, add cumin, oregano, and chipotle.
• Blend until smooth. 

Be sure to reserve the broth that is inside the stock pot. 

We won’t use all of it to make this dish. Store the rest in an airtight container in the fridge or freeze to use in another dish. 

• Heat up some olive oil in a large skillet. 
• Add the chile guero and onion. Cook for 1-2 minutes. 
• Add the shredded beef. Cook for 2-3 minutes. 
• Then add the tomato-chipotle sauce. 
• Pour 2 cups of the reserved beef broth to the blender. 
• Swirl around to get any remaining sauce. 
• Pour the liquid into the skillet. 
• Stir to combine. Cover and cook for 20 minutes. 

⏰ Cooking Tips

I like to cook in batches. One day, I’ll make the beef. Another day, I’ll make the sauce. Everything gets stored in the fridge until I’m ready to assemble the burritos. This way, cooking doesn’t feel overwhelming.

• Warm up burrito-size tortillas. 
• Smear some refried beans, add some of the meat, and a few slices of avocado. 
• Tuck in the sides and roll up.

For this part, eye-ball how much you can add. I added about 2 large tablespoons of the meat and one tablespoon of the beans. You don’t want to add so much that you can’t roll up the burrito. 

Eat whole or cut in half. Serve with your favorite salsa and enjoy.

🧊 Freezing and Reheating Instructions

• Once the burritos have been assembled, cover tightly with plastic wrap. Place burritos in a large, sealable freezer bag. Remove as much air as possible.
• To reheat, wrap in a wet paper towel and place in the microwave for 2 ½ to 3 minutes.

🌯 More Burrito Recipes:

• Durango Burritos
• California Burritos
• Birria Burritos
• Corned Beef Burritos

These Shredded Beef Burritos are stuffed with juicy beef, refried beans, and avocado. They are incredibly tasty and so satisfying!

😋 Hungry for More 

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