Instant Pot Chile Colorado Burrito
by TraskL
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Suggest a better descriptionSource: Recipe from the Instant Pot Recipe Book
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INGREDIENTS
INSTRUCTIONS
1) Add Beef, 1 cup enchilada sauce, bouillon and water in the Instant Pot. Press manual, set the vent to seal, 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 the remaining pressure. When valve drops, carefully remove lid.
2) 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.
NOTES
TraskL
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (906g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 2503 | ||
| Calories from Fat: 1101 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 122.3g | 163 % | |
| Saturated Fat 60.4g | 302 % | |
| Monounsaturated Fat 42.7g | ||
| Polyunsanturated Fat 10.6g | ||
| Cholesterol 324.9mg | 100 % | |
| Sodium 4450mg | 153 % | |
| Potassium 1526.4mg | 40 % | |
| Total Carbohydrate 245g | 72 % | |
| Dietary Fiber 15.7g | 63 % | |
| Sugars, other 229.4g | ||
| Protein 101g | 144 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2503
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