PRESSURE-COOKER BEEF BURRITOS WITH GREEN CHILES

Pressure-Cooker Beef Burritos with Green Chiles image

Here's a family favorite that gets mouths watering simply with its heavenly aroma! Hearty and flavorful, it's quick comfort food. -Sally Pahler, Palisade, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 14 servings.

Number Of Ingredients 10

Ingredients

4 cans (7 ounces each) whole green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
1 large onion, diced
1 boneless beef chuck roast (4 pounds)
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Steps:

Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Cut roast in half. Combine garlic, salt, cumin and cayenne; rub over roast. Place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165°., Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings if desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges