Chorizo Burritos


  • 14 ounces uncooked Mexican chorizo sausages cut into bite-size pieces
  • 2 green or red bell peppers cut into 1-inch pieces
  • 1 can (about 15 ounces) kidney or pinto beans rinsed and drained
  • 1 can (about 14 ounces) diced tomatoes
  • 1 can (11 ounces) corn, drained
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • 8 (8 - inch) flour tortillas, warmed
  • 2 cups hot cooked rice
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Combine chorizo, bell peppers, beans, tomatoes, corn, cumin and cinnamon in Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 10 Minutes.
  • When cooking is complete, use natural release for 10 Minutes, then release remaining pressure.
  • Press Sauté; cook about 5 Minutes or until chorizo mixture thickens, stirring occasionally.
  • Spoon chorizo mixture down centers of tortillas; top with rice and cheese. Roll up tortillas; serve immediately.
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