Instant pot
Green Chili Beef burritos
I was in Colorado, visiting my sister and we had a great time cooking together and visiting. (I haven't seen her in 4 years so it was pretty special for me.) Here is another great recipe we did together. This mild spicy burrito is heaven, made with green chili's, cilantro, and all the toppings we all love. Topped with green pepper, salsa, cheese and onion, this is one instant pot recipe you don't want to miss. Don't skip the lemon. I am not a lemon eater, but wow.. I will be from now on (LOL)
Cut Cilantro (for a tip, my sister rolls hers into a log in the bag Leaves tucked in a little, stems, still in the band and still in the Walmart bag, she rolls it tight and freezes Kinda like a huge cigar. Then cuts leaves off as she needs them and re-freezes.) It saves her cilantro for months.
Add stew meat, cilantro, fire roasted chili's, salt, pepper, garlic powder, lemon pepper, crushed red pepper and water
Press, pressure cook (or manual) high pressure with an instant release. Make sure it is on sealing and not venting. 30 Minutes with an instant release. Wait till valve pin goes down and always open your lid away from you. Stir and chop up green chili's.
Top tortilla with green pepper, sour cream, cheese and onion. Plus the juice of 1 lemon wedge.
Fold into a Burrito and as always Enjoy!~
You Will Need
1/2 Cup Cilantro Leaves
1.37 pounds Stew Meat (or steak)
10 Fire Roasted Chili's
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Garlic Powder
1/2 tsp Lemon Pepper
1/2 tsp Crushed Red Pepper
2 Cups Water
Please Note:
If stew meat is frozen, thaw by placing meat into your instant pot for 4 min on high pressure with one cup water, then add the rest of your ingredients and follow the recipe.
Directions
1. Cut Cilantro (for a tip, my sister rolls hers into a log in the bag Leaves tucked in a little, stems, still in the band and still in the Walmart bag, she rolls it tight and freezes Kind of like a huge cigar. Then cuts leaves off as she needs them and re-freezes.) It saves her cilantro for months.
2. Add stew meat, cilantro, fire roasted chili's, salt, pepper, garlic powder, lemon pepper, crushed red pepper and water
3. Press, pressure cook (or manual) high pressure with an instant release. Make sure it is on sealing and not venting. 30 Minutes with an instant release. Wait till valve pin goes down and always open your lid away from you. Stir and chop up green chili's.
4. Top tortilla with green pepper, sour cream, cheese and onion. Plus one lemon wedge (for the side.)
5. Fold into a Burrito and as always Enjoy!~
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