Today I am excited to share with you another family favorite recipe!
Smothered Beef Burritos now converted to the Instant Pot!
I’ve been really trying to convert some of our old crock pot recipes to be prepared in the Instant Pot. We have a lot of crock pot recipes, I use to grab my crock pot 2-3 times a week. and Now thanks to the Instant Pot I haven’t touched a crock pot in about a year and a half!
So, we have really been missing this Smothered Beef burritos recipe and I’m so excited that it is now ready in under 30 minutes instead of 4-6 hours!!!
So here’s what I did!
Select the Saute feature on the Instant Pot (Today I am using my 8 qrt duo)
After it heats a minute or two add the oil and the beef and stir it around.
Allow the beef to brown on all sides, stirring frequently. You aren’t really cooking it, just browning the outside.
It is really important to scrape up any bits that are stuck on the bottom of the pot. Leaving them when you pressure cook could result in a “burn” notice.
Once browned and bits are scraped off add your beef bullion and enchilada sauce. give it a stir and place the lid on.
Make sure valve is set to Seal and cancel the Saute function, select pressure cook and adjust timing to 12 minutes.
This came to pressure rather quickly, since the pot was already hot. (under 10 minutes)
Meanwhile, heat up your refried beans, in the microwave or a saucepan on the stove.
Allow the Instant Pot to Naturally Release Pressure for 5-10 minutes then open the valve to release remaining pressure.
Always nice to have a cute assistant in the kitchen!
Lay out your tortillas, place a spoonful of beans in each one and then spoon some meat on top, roll up the tortilla.
Pour sauce over the rolled up burritos and top with cheese.
We enjoy these with a dollop of sour cream and tortilla chips to dip in the saucy goodness!
I hope you enjoy this yummy meal! I know Ryan and I are very excited to have this available again!
Happy Cooking,
Deanna Grace
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings | people |
- 1 TBsp Oil Olive or vegetable
- 1 - 2 lbs Stew Meat
- 19-28 ounces Red enchilada Sauce We like Old Elpasso brand because it isn't to spicy for our kiddos
- 1 tsp Beef bullion better than bullion brand is the best!
- 16 ounce refried beans
- 6 tortillas burrito size
- 1 cup cheddar cheese shredded (or use mexi-blend shredded cheese)
- 1/2 cup Sour cream optional
- 1 bag Tortilla chips optional
Ingredients
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- turn your Instant Pot on to Saute and allow to heat up a minute. Add Oil and swish around, add meat. Allow the meat to brown, stirring frequently to brown all sides. Be sure to scrape up any bits on the bottom of the pot.
- Add bullion and enchilada sauce, stir and secure the lid Make sure the valve is set to seal and press pressure cook Adjust time to 12 minutes. This came to pressure in under 10 minutes because the pot is already hot.
- Let the meat Naturally Pressure Release for 5-10 minutes. Then release the remaining pressure manually.
- Meanwhile, heat up the refried beans (using the microwave or a saucepan on the stove top.)
- Place Tortillas on your plates ( I like deep dish plates for all that yummy sauce) Spoon some beans on each tortilla and a spoonful of meat roll up the tortilla.
- Pour sauce over the top and sprinkle with cheese. ( If you are making this right away the cheese will melt but if not, you can stick this under the broiler for a minute or two) We love to finish this off with a dollop of sour cream and dip tortilla chips in the sauce!
We hope you enjoy this conversion of an old favorite to the amazing Instant pot. If you are new to the Instant Pot please search here on Love and Scribbles for some tips, tricks and learn why we love it so very much! 🙂
