PRESSURE-COOKER BEEF BURRITOS WITH GREEN CHILES
Here’s a favorite that gets mouths watering with its aroma! Hearty and flavorful, it’s quick comfort food when I want to get out of the kitchen and enjoy summer.
—Sally Pahler, Palisade, CO
Prep: 20 min. • Cook: 1 hour 20 min. + releasing • Makes: 14 servings
- 4 cans (7 oz. each) whole green chiles, undrained
- 1 can (28 oz.) diced tomatoes, undrained
- 1 large onion, diced
- 1 boneless beef chuck roast (4 lbs.)
- 2 garlic cloves, minced
- 1 tsp. salt
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 14 whole wheat tortillas (8 in.), warmed
- Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives
- 1. 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°.
- 2. Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings if desired.
1 burrito: 355 cal., 13g fat (5g sat. fat), 84mg chol., 499mg sod., 28g carb. (4g sugars, 4g fiber), 30g pro. Diabetic exchanges: 1 starch, 4 lean meat.