Instant Pot Chile Colorado Beef Burritos Recipe (2024)

These Instant Pot Chile Colorado Beef Burritos come together so quickly! The meat inside of these burritos is packed with flavor!

These Instant Pot Chile Colorado Beef Burritos are a family favorite! We love all the flavors combined and how quick it all comes together in the Instant Pot.

We like to serve these burritos with our Pico De Gallo, Homemade Guac Recipe and for the side dishes try serving our Refried Beans and Spanish Rice with this recipe!

You can also make this Chile Colorado Beef Burrito in the Slow Cooker!

What is Chile Colorado?

Chili Colorado (or Chile Colorado) is a Mexican dish that is made of a red sauce and tender piece of beef.

In Spanish, the word “colorado” means “colored red”, which might be a reason why it’s known by this name.

You can also use a New Mexican chile in this dish (also called a Colorado chile in Mexico), which might be another reason why this style of dish is called Chile Colorado.

If you want, you can serve the meat with sauce on rice on the side instead of wrapped in a tortilla – it’s delicious either way and very versatile.

Ingredients needed to make Instant Pot Chile Colorado Beef Burritos:

• 2poundscubedstew meat
• 1/2 cup beef broth
• 19ouncesenchilada sauce(1 can)
• 2beef bouillon cubes
• 1onion,diced
• 4ouncesdiced green chiles(1 can)
• 2Tablespoonschipotle pepper sauce
• 1teaspooncumin
• ½teaspoonoregano
• salt and pepper, to taste
• 15ouncesrefried beans(1 can)
• 8burrito size flour tortillas
• 2cupsshredded colby jack cheese(any cheese will work)
• favorite burrito toppings (pico, guac, shredded lettuce, cotija cheese, cilantro, etc)

How to make these Chile Colorado Beef Burritos:

Place beef in the bottom of the Instant Pot. Pour beef broth on top.

Place enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper on top of the meat in the Instant Pot and place the lid on top.Move the valve to SEALING and press the MANUAL (PRESSURE COOK) button. Set timer for 28 minutes.When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 15-20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).Remove lid and stir meat in the Instant Pot. The meat should be very tender and flake off when stirred.

Turn oven to broil setting.

On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of meat on tortilla (drain the meat by using a slotted spoon) and a spoonful or two of refried beans. Roll into a burrito.

Pour some of the remaining enchilada sauce from the Instant Pot over the burrito to cover it and top with cheese.

Broil until cheese is bubbly and metled, about 2-4 minutes.

Makes 6-8 burritos, depending on how full you make them.

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Other Instant Pot Beef Recipes:

• Instant Pot Beef Barbacoa (Chipotle Copycat Recipe)
• Instant Pot Beef and Rice Pilaf with Vegetables Recipe
• Instant Pot Beef Gyros Recipe
• Instant Pot Beef Tips and Gravy Recipe
• Instant Pot Chili Beef Burritos

Serves: 8

Instant Pot Chile Colorado Beef Burritos Recipe

5 from 1 vote

These Instant Pot Chile Colorado Beef Burritos come together so quickly! The meat inside of these burritos is packed with flavor!

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Pressurize/Natural Release Time 30 minutes mins

Total Time 1 hour hr 8 minutes mins

PrintPin

Ingredients

• 2 pounds cubed stew meat
• ½ cup beef broth
• 19 ounces enchilada sauce (1 can)
• 2 beef bouillon cubes
• 1 onion diced
• 4 ounces diced green chilies (1 can)
• 2 Tablespoons chipotle pepper sauce
• 1 teaspoon cumin
• ½ teaspoon oregano
• salt and pepper, to taste
• 15 ounces refried beans (1 can)
• 8 burrito size flour tortillas
• 2 cups shredded pepper jack cheese (any cheese will work)
• favorite burrito toppings (pico, guac, shredded lettuce, cotija cheese, cilantro, etc)

Instructions

• Place beef in the bottom of the Instant Pot. Pour beef broth on top.

• Place enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper on top of the meat in the Instant Pot and place the lid on top.

• Move the valve to SEALING and press the MANUAL (PRESSURE COOK) button. Set timer for 28 minutes.

• When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 15-20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).

• Remove lid and stir meat in the Instant Pot. The meat should be very tender and flake off when stirred.

• Turn oven to broil setting.

• On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of meat on tortilla (drain the meat by using a slotted spoon) and a spoonful or two of refried beans. Roll into a burrito.

• Pour some of the remaining enchilada sauce from the Instant Pot over the burrito to cover it and top with cheese.

• Broil until cheese is bubbly and melted, about 2-4 minutes.

• Makes 6-8 burritos, depending on how full you make them.

  See Also

  Easy Recipe for Tamale Pie

Notes

• The optional toppings not included in Nutritional Information.

Nutrition

Calories: 424 kcal · Carbohydrates: 29 g · Protein: 36 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Cholesterol: 99 mg · Sodium: 1738 mg · Potassium: 452 mg · Fiber: 5 g · Sugar: 8 g · Vitamin A: 738 IU · Vitamin C: 6 mg · Calcium: 296 mg · Iron: 5 mg

Equipment

• Instant Pot

• Baking Pan

Recipe Details

Course: Main Course

Cuisine: American, Tex-Mex

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