Crispy, Spicy Burritos (Instant Pot)

Time: 90 minutes

While this recipe does take a bit of time, it is a healthy, savoury meal that you will turn to again and again!

Music Selection: Los Lobos – Come On Let’s Go


3 lb oven or chuck roast, cut into 1 inch pieces

1 onion, sliced

4 cloves garlic, minced

1 cup beer

2 Tbsp chopped green chiles (canned)

2 chiles in adobo sauce, finely chopped

¼ cup fresh lime juice

2 Tbsp apple cider vinegar

1 Tbsp ground cumin

1 Tbsp dried oregano

¼ tsp ground cloves

1 can refried beans

1 Tbsp olive oil


8 large tortillas

Additional toppings/fillings: diced tomato, shred lettuce, guacamole, grated cheddar cheese, sour cream, salsa


In instant pot, heat the oil on sear. Add meat and let brown.

Add in the onion and garlic and saute for a few minutes.

Turn instant pot to pressure cooker, high setting.

Add  in beer, both chiles, lime juice, apple cider vinegar, cumin, oregano, cloves and salt/pepper. Turn pressure cooker on for 60 minutes, then quick release.

Turn the setting back to sear, and using forks, shred the meat and let the liquid reduce so there is very little left. Mix in the can of refried beans and remove from heat.

Place about ½ cup of meat across the bottom third of the tortilla. Then add cheese and other fillings you might like. Roll it tightly, while folding in the ends.

You can eat it like this OR heat up a frying pan on high. Place the seamed side of the tortilla down and let it brown, then flip it over gently and let it brown! Enjoy!

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