Pressure Cooker Shredded Beef Burrito Filling Recipe

Name: Pressure Cooker Shredded Beef Burrito Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces; 1 tablespoon canola oil; 1 tablespoon chili powder; 1-1/2 teaspoons ground cumin; Dash salt; 1 small onion, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 1 garlic clove, minced; 1 can (14-1/2 ounces) crushed tomatoes in puree; 1 cup (8 ounces) salsa verde; 1/4 cup beef broth; Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Servings: persons

2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
1 tablespoon canola oil
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
Dash salt
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) crushed tomatoes in puree
1 cup (8 ounces) salsa verde
1/4 cup beef broth
Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

1
Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes.
2
Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
3
Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces, 1 tablespoon canola oil, 1 tablespoon chili powder, 1-1/2 teaspoons ground cumin, and more.

Yes, Pressure Cooker Shredded Beef Burrito Filling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Shredded Beef Burrito Filling

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