INGREDIENTS:
- 2 pounds stew meat (cubed)
- 1/2 cup chicken broth
- 1 (19 ounce) can enchilada sauce
- 2 beef bouillon cubes
- 1 onion, diced
- 1 (4 ounce) can diced green chiles
- 2 Tablespoons chipotle pepper sauce
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- salt and pepper, to taste
- 1 (16 ounce) can refried beans
- 8 burrito-size flour tortillas
- 2 cups shredded Colby Jack cheese
DIRECTIONS:
- Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
- Lock the lid in place and turn the knob to sealing, not venting. Press the Manual or Pressure Cook button and set for 25 minutes.
- When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
- Turn oven on broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained by using a slotted spoon) on the tortilla. Add a spoonful or two of beans. Roll into a burrito.
- Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
- Makes 6-8 burritos, depending on how full you make them.
