Red Sauce Smothered Burritos (Instant Pot

• Meat

  • 2 Beef bouillon cubes or 2 teaspoons beef base
  • 3 lb Beef rump roast, boneless

• Bread & Baked Goods

  • 12 Burrito size flour tortillas

• Dairy

  • 2 cups Colby jack cheese

• Prepared

  • 16 oz Enchilada sauce

• Liquids

  • 1/2 cup Water

Found on basilmomma.com

Description

Ingredients

• 3 lbs. boneless beef rump roast, cubed
• 16 oz. enchilada sauce, divided in half
• 2 beef bouillon cubes or 2 teaspoons beef base
• 1/2 cup water
• 12 burrito-size flour tortillas
• 2 cups shredded colby jack cheese (or any kind you like)

Directions

• Add beef, half of the enchilada sauce, bouillon cubes and water to the Instant Pot. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release pressure. When valve drops carefully remove lid.
• Turn oven on to broil setting.
• Line a rimmed baking sheet with aluminum foil. Place one flour tortilla onto the sheet and add approximately 1/2 cup beef to the center of the tortilla. Fold in the sides and starting at one end, 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.