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.
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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1101 (44%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 2503
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