Easy Chile Colorado Smothered Burritos


  • 3 pounds beef rump roast
  • 16 ounces enchilada sauce
  • 2 tablespoons beef bouillon
  • 1/2 cup Water
  • 10-12 flour tortillas
  • 2 cups cheese
  • Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Pressure Cook] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
  • Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
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