Easy Pressure Cooker Chile Colorado Smothered Burritos

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

3 pounds boneless beef rump roast (cubed into bite-size pieces)

2 cups enchilada sauce (divided)

2 beef bouillon cubes OR 2 teaspoons beef base

1/2 cup water

10 burrito sized flour tortillas

2 cups shredded cheese (use your favorite, I used Colby Jack)

Shredded lettuce (diced fresh tomatoes, cilantro, and tortilla chips, optional, for serving)

Directions

Add the cubed beef, 1 cup enchilada sauce, beef bouillon, and water to the cooking pot. Select High Pressure and 30 minutes cook time.

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

To make the burritos, line a rimmed baking sheet with aluminum foil. Place a tortilla on the tray and add approximately 1/2 cup of beef to the center of the tortilla. Fold in the edges and roll up like a burrito. Place the burritos seam-side down on the tray. Repeat with the remaining tortillas. Top with remaining enchilada sauce and shredded cheese. Broil until the cheese is browned and bubbly, about 2 to 4 minutes.

Nutrition

• Serving Size: 1 g
• Calories: 972 kcal
• Total Fat: 50 g
• Saturated Fat: 21 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 215 mg
• Sodium: 1838 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 64 g