Easy Instant Pot Chili Colorado Smothered Burritos
This Instant Pot Chili Colorado features fork-tender chunks of spicy beef in a flour tortilla smothered with enchilada sauce and melty, gooey cheese.
A few years ago, my husband and I drove through the tiny town of Battle Mountain, Nevada, and decided to stop for lunch at El Aguila Real, where I tried Chili Colorado for the first time.
It was served “enchilada style,” with the chili colorado wrapped in a burrito and smothered in enchilada sauce and melted cheese!
The rest of our drive home, I simply couldn’t stop thinking about our fantastic meal. I knew I had to give it a try in my Instant Pot.
Update: This delicious Chile Colorado Smothered Burrito is one of my favorite Instant Pot Beef recipes, so I updated the information and added a video to this post. If you haven’t tried it before, put it on your Cinco de Mayo menu! I’m sure you’ll love it as much as I do!
How to Make Chili Colorado Smothered Burritos in an Instant Pot / Pressure Cooker
This Chili Colorado Burrito recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This pressure cooker recipe is inspired by Chef In Training’s Chile Colorado, which calls for 8 hours in the slow cooker. My pressure cooker chile colorado cooks for 30 minutes at High Pressure, so you’ll have dinner on the table in about an hour!
Thanks to the enchilada sauce and beef bouillon you cook with the beef, this recipe pops with flavor. The enchilada sauce adds a nice kick and Mexican flare, while the beef bullion really amps up the meaty, savory flavors of the meat.
What Meat to Use in Chile Colorado?
What’s great about this Pressure Cooker Chili Colorado recipe is that you can pretty much use whatever cut of meat you have on hand.
💡 Tip: For even more beef flavor, you can also sear the meat in your pressure cooker. It takes a bit more time, it tastes great.
The recipe as written calls for cubed boneless beef rump roast. It’s a great option if you like large chunks of meat in your burritos.
However, if you don’t have rump roast on hand, you can use a number of other cuts to make Instant Pot / Pressure Cooker Chili Colorado:
- Eye of Round Beef is a leaner cut, so use a 20-minute cook time followed by a 10-minute natural pressure release. Check the meat, and if you want it a bit more tender, cook it on High Pressure for a few more minutes.
- A Whole Roast is great to make shredded beef. Of course, large cuts of meat take longer to cook. I’d cook a whole roast for at least 90 minutes at High Pressure. Then the meat will shred up nicely for your chili colorado.
- A Roast cut into 1 pound pieces will take less time than the whole roast, but should also shred beautifully. You can cook this cut for about 50 minutes at High Pressure like we do for Root Beer Pulled Pork.
- Stew Meat that’s already cut can be used without any changes to the recipe.
🍗 Chicken is also an option for these burritos! Cubed chicken breasts will take just 4 minutes under High Pressure. Whole boneless chicken thighs should go in for 9 minutes.
It’s a different taste but a great option if you’re in a hurry or want to use what you have on hand!
What Kind of Enchilada Sauce Is Best for Smothered Burritos?
The Frontera Red Chile Enchilada Sauce, which comes in 8-ounce packages, is my favorite enchilada sauce, and it really makes for this recipe.
Use your favorite enchilada sauce in this recipe. The enchilada sauce you choose has a big impact on flavor, so be sure to taste the sauce before you add it.
💡 Tip: Several readers also love making their own red enchilada sauce for Chili Colorado burritos, like this homemade enchilada sauce recipe from Cookie and Kate.
How to Wrap a Burrito
To assemble the smothered burritos, I like to use a baking sheet lined with aluminum foil for easy cleanup.
- Start by laying one tortilla on the baking sheet. Add a dollop of Instant Pot chili colorado to the center of the tortilla, fold in the sides, and roll up to seal the burrito closed.
- Keep the filled burritos seam-side down on the baking dish while you assemble the rest.
- When you’re ready to serve Chile Colorado Smothered Burritos, pour another cup of red enchilada sauce over the top of the burritos.
- Sprinkle them generously with shredded cheese (I use Colby Jack).
- Lastly, pop the tray under the broiler for 2 to 3 minutes, until the cheese is melted and bubbling. (Remember that all broilers differ, so keep a close eye on the burritos while they’re in the oven.)
Can I Freeze Instant Pot Chili Colorado?
The beef filling freezes quite well. If you have leftovers, freeze the cooled chili in Ziploc bags in individual serving sizes. It can be easily defrosted for quick lunches too.
Mexican Sides to Serve With Chile Colorado
Turn this festive weeknight meal into a fiesta with these other popular Mexican side dishes:
- Pressure Cooker / Instant Pot Cilantro-Lime Rice is a copycat version of Chipotle’s popular side dish and a perfect side for smothered burritos.
- Instant Pot Spanish Rice is flavored with zesty salsa and onions and cooks in no time.
- Cheesy Green Chile Cornbread, from Barbara Bakes, is flavored with green chiles and shredded cheese.
- Mexican Tortellini Salad from Two Peas and Their Pod is a fresh chilled pasta salad.
- Virgin Strawberry Margarita from Barbara Bakes is a kid-friendly way to celebrate.
No, Not that Colorado
Without fail, when I share this recipe, I get one or two comments saying “this doesn’t taste anything like the chili we eat in Colorado.”
In Spanish, colorado actually means “colored red.” Classic Chile Colorado is a deep red color (which I achieve in this recipe with my favorite Mexican enchilada sauce).
The only thing this has in common with Colorado the state is the name!
Easy Pressure Cooker Chile Colorado Smothered Burritos
Savory Chile Colorado Burritos are smothered with enchilada sauce and topped with melted cheese to make this easy Instant Pot Mexican meal.
Ingredients
- 3 pounds boneless beef rump roast, cubed into bite-size pieces
- 2 cups enchilada sauce, divided
- 2 beef bouillon cubes OR 2 teaspoons beef base
- 1/2 cup water
- 10 burrito sized flour tortillas
- 2 cups shredded cheese (use your favorite, I used Colby Jack)
- Shredded lettuce, diced fresh tomatoes, cilantro, and tortilla chips, optional, for serving
Instructions
- Add the cubed beef, 1 cup enchilada sauce, beef bouillon, and water to the cooking pot. Select High Pressure and 30 minutes cook time.
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- To make the burritos, line a rimmed baking sheet with aluminum foil. Place a tortilla on the tray and add approximately 1/2 cup of beef to the center of the tortilla. Fold in the edges and roll up like a burrito. Place the burritos seam-side down on the tray. Repeat with the remaining tortillas. Top with remaining enchilada sauce and shredded cheese. Broil until the cheese is browned and bubbly, about 2 to 4 minutes.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 972Total Fat: 50gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 215mgSodium: 1838mgCarbohydrates: 64gFiber: 10gSugar: 8gProtein: 64g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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I would love the instructions to freeze this meal and then cook in IP, TY
Hi Andrea – I would cube the beef and freeze it as flat as possible. Then when you’re ready to cook it, add the frozen beef, water, and enchilada sauce to the pressure cooking pot and cook for 30. There’s no need to add extra time when cooking small cuts of meat from frozen as long as the cubed beef isn’t clumped together like a thicker cut of meat.
I’m using a shoulder roast. Should I still follow the recipe as if it were rump roast? Thanks!
Hi Casey – yes, I would sub it without making any other changes. If it’s not as tender as you’d like after 30 minutes, you can cook it a little longer.
Came out great! Thank you!
Is 1,025 calories correct for one burrito? Yikes!!
No – that was wrong. I used a different analyzer https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and updated the calorie count – this one said it was 560 calories. Enjoy!
Do you know what the calorie count for one burrito is? I can’t find the item on the MyFitnessPal app and want to track my intake. Interested in knowing the fat, carb, sugar breakdowns too. Thx!
Hi Tim – I updated the recipe with nutritional information. Nutrition information is calculated by Nutritionix and may not always be accurate. Enjoy!
The boullion cubes? Do you dissolve in water then add ir just add the cubes?
Hi Delores – I’ve done it both ways and it didn’t seem to bath either way.
I’m new to my InstantPot and am using it to make this recipe for my family in a couple of days. In the recipe booklet that came with the InstantPot, the time says “Pressure Cook: 5 minutes”, but in your instructions, you say to set it for 30 minutes of cooking time. Can you help me understand the difference? I want to make sure I get it right since beef is a Big Spend for us and I’m cooking for 7 people 🙂
Thank you!
Hi Kasey – there is an error in a few of the recipe booklets. 30 minutes is the correct time. The recipe is updated on the Instant Pot website as well. https://recipes.instantpot.com/recipe/easy-chile-colorado-smothered-burritos/ Enjoy!
can I make this using frozen stew meat? If so, please tell me how
Hi Mel – sure, you may not need to make any changes. Just check the meat when it’s finished cooking and see if it’s as tender as you’d like.
I have always made Chili Colorado in the traditional techniques and have had good results but this beats it hands down! My market did not have Fronteras Enchilada sauce so I used the Taco sauce. I did use beef stock instead of water. We love serving Chili Colorado in the traditional way so I did add a corn starch slurry to thicken the sauce a bit. I would be proud to serve this dish to the most discerning tastes!
Thank you!
Now that’s a rave review! Thanks for sharing you tips Mark.
I’m new to pressure cooking how do I natural pressure release?
Hi Sue – here’s information about releasing the pressure https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
This was the first thing I made in my IP. I added a chipotle chili and some of the adobo sauce. It was great! Next time I’ll add some chopped onion. Made great burritos!
Thanks Karen – sounds like delicious additions 🙂
I am going to try this today. Can I use eye of round Beef?
Hi Beverly – you can, but since round is a leaner cut of meat, you may want to reduce the cook time. I’d try 20 minutes with a 10 minute natural release and then check it and see if it’s as tender as you’d like it. If not, you can always lock the lid in place and cook it longer if needed.
If I want to do this recipe but want shredded beef instead . Do I cook the whole roast and for how long? I have an almost 3lb roast.
Hi Brian – the larger the pieces of meat are the longer you’ll need to cook it. If you want to cook a whole roast that shreds, I’d cook it for at least 90 minutes. But if you want to cut it into long 1 lb. pieces, your cook time would be about 50 minutes. For example, in this pulled pork recipe https://www.pressurecookingtoday.com/root-beer-pulled-pork-sandwiches-in-the-pressure-cooker/
I made this last night for my family with one ridiculously picky child. I’m not sure when I’ve ever made something that everyone loved so much! Total winner! I didn’t feel like forking over for a roast for my first try with the Instant Pot, so I bought a pack of seasoned thick cut pork chops instead. I sautéed the meat before pressure cooking, and made enchilada sauce from the recipe at cookieandkate.com, was quick and I used a whole small can of tomato paste and extra liquid so it made enough for 2 batches of the burritos. This recipe was included with my pot ??
Great! Thanks for sharing Gayle 🙂
Thank you for the quick reply!
I bought typical stew meat, do I need to cut those cubes a little smaller for this recipe?
Hi David – no, you shouldn’t need to cut stew meat any smaller. Enjoy!
I want to thank you for starting this site. It has inspired me to use my IP. My daughter gave it to me and I wasn’t sure I’d use. I have done a lot of research and have learned from you the most. I have done a roast, goulash, applesauce x2 and a cheese cake.
That’s so nice to hear. Thank you Chris! Glad you’re enjoying your Instant Pot. It really is a great appliance.
If I cut the recipe in half do I need to change the cooking time in the pressure cooker?
Hi Carla – no, since the beef is cubed your cook time will be the same for half of the recipe. In the pressure cooker the size of the meat matters more than the volume of the meat you’re cooking. Enjoy!
Do you cut the water amount in half, too?
You can cut the water in half as long as the enchilada sauce isn’t very thick.
Did you cut the water, too?
the recipe says to release pressure. I am new to owning a instant pot pressure cooker but, everything I have read says to never release pressure when cooking meat with the instant pot. Do, I skip this step using the instant pot?
Hi Theresa – nearly all of the pressure will be released after 10 minutes, so there’s no problem releasing the remaining pressure after 10 minutes. https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
I love the idea of this recipe. Have you ever tried to freeze the filled and sauced burritos? I know the meat freezes well but am wondering if the flour tortillas would hold up. Thanks for the easy recipe!
Thanks Linda! I have never frozen filled and sauced burritos. If you give it a try, let me know how it goes.
This is a great recipe! I’m from Colorado so only Pork Green Chili will do. To eliminate some of the problems with watery results I tossed the pork cubes in seasoned flour (salt, pepper, garlic powder, cumin) before browning. Turned out perfectly!
Thanks Martley – glad you enjoyed it. You have to be careful when adding flour to the meat when browning. If you use too much, it can create a thick layer on the bottom that will prevent the pot from coming to pressure.
How about recipes for MICTOWAVE PRESSURE COOKERS?
I have the Tupperware microwave pressure cooker and use it for everything! Meats, pulled pork, chicken, beef, 2 min fudge, lent is from dry to make homemade hummus. I have phototos but don’t post. Always looking g for new ones.
I actually have 3 and use two to cook meats for Hungary Rugby players. Pulled pork , chicken or beef from frozen in 30 min or lrs
I am wp deri g how yo use for chersecakes.
Hi Patricia – sorry, I don’t have any experience with the microwave pressure cooker.
WOW, just got my IP yesterday and today I tried the Chili Colorado Burritos, they turned out perfect by following your Recipe! Amazing cooking time, 30 minutes fork tender (I used beef chuck roast. I was a little intimidated at first try with the pressure cooker, but it worked!! I used to do the same thing in a slow cooker for about 7 hours, so this was really awesome. Thanks
I’d like to substitute chicken thighs or breasts for the beef. What would you recommend for the amount of chicken and cooking time for IP?
Hi Steve – I use a 12 – 15 minute cook time for my chicken taco filling https://www.pressurecookingtoday.com/pressure-cooker-chicken-taco-filling/ depending on how thick your breast are. That cook time should work well with this recipe too. You can use as many breasts as you’d like, just don’t fill the pot more than 2/3’s full. Let me know how it goes.
Thank you so much for posting this great recipe, Barbara! I am BRAND new to the electric pressure cooker (in fact, this was the first recipe I made in it), and the instructions were perfect. I did make a couple of changes, though.
1) I made my own red enchilada sauce from scratch (like Gary below, with roasted Anchos)
2) When the Chile Colorado was done in the pressure cooker, it was much more watery than I like, so I scooped out the beef (which was cooked perfectly) with a slotted spoon, and used the ‘saute’ function on the pot to reduce the sauce. After that, the burritos turned out beautifully!
Hi Katie – how fun to be part of your first recipe in your electric pressure cooker. I’m glad that you made it your own. Sounds like you’ve already got a great handle on how to use it.
Well I thought the same recreating something that is so well loved and have it be less than excellent may not be a fair comparison or not compared at all.
So Barbara I did the inverse of what you did, Making “Chile Verde” started with a Pork roast, cut into cubes seared in in PC on all sides, added Rick Bayless Green Enchilada sauce, and about a 1/4 cup of Herdez salsa verde, some better than bullion Veg. and some beef 1/2 cup water,, cooked high pressure 30 Minutes, It was very good. This made me want to try your Chile Colorado, just to see how it comes out. As i am always looking for short cut in a hurry meals to as they have there place FAAST!! Eats, My daughter who is in college and lives away from home needs quick good meals
I make my own sauce for Chile Colorado from scratch, using roasted Ancho peppers, in a dutch oven, for three hours, and have been told it has No equal, but in a pinch i have used Rick Bayless frontera enchilada sauce, for other foods, and like it, but have not used Enchilada sauce to make chile Colorado,
I like his sauce does not have MSG and other bad stuff in it.
I like the Idea of the speed and simplicity, but wonder if it would lose a lot in the changes.
I could live with a close similarity, or something just as good but different.
I will try it out, and see what I get.
Hi Gary – I don’t think you’ll ever get a from scratch taste using convenience products, but I think it’s a great alternative that’s quick, easy and delicious. Enjoy!
made the red burritos with 2.6 pounds of bottom round.
I cut into small cubes. I added a cup of Litehouse reconstituted red onion and a fourth cup of chives to the sauce. A few shakes of cumin and chili powder before light browning the meat in a separate pan.
The browned meat was added to the sauce with water and beef base and coked on high for 30 minutes. While cooking I prepared the tortillas by placing a Tbs of Mexican cheese in each tortilla. Added the cooked meat rolled and covered with other pouch of sauce and cheese. I made enchilada gravy out of remaining cooking sauce. By adding two Tbs of cornstarch mixed wot two Tbs of cold water to the boiling sauce. After about two minutes of boiling I added two Tbs of unsalted butter and stirred until thickened.
Then broiled the smothered burritos for about thee minutes and served with a bowl of the gravy to be added by personal choice. They were fantastic and our guests are now addicted to pressure cooking and smothered burritos.
Thanks for the great recipe!
Thanks for sharing Jerry! I love how you made the recipe your own.
Barbara, I want to make green cubed chicken breast enchiladas. I have the Frontera Red and Green sauce. I plan to use chicken base in lieu of the beef base. My question is how long should I pressure cook about three pounds of cubed chicken breast?
Hi Jerry – Cubed chicken breasts won’t take very long. I’d start with 4 minutes and a quick pressure release. Give it a stir and cut a piece in half to see if it’s cooked through, then give it another minute or two if it needs it. Let me know how it goes. Thanks!
It took five minutes and they were delicious. Next time I will use larger pieces, then pull the chicken for an easier more unified assembly. They have a wonderful flavor. I used the Frontera Green sauce. My juice did not reduce and I was wondering if I could thicken the sauce with some corn starch?
Thanks for the update. Glad you enjoyed it. Yes, I often thicken my sauces with cornstarch when I’m pressure cooking. Just dissolve it in cold water first.
I made this as my very first recipe in my electric pressure cooker tonight…I’m hooked and the family really liked it. so easy and delicious. Can’t wait to try something else.
Thanks Crystal! It’s a perfect first recipe. Have fun!
Hi. I am from Australia and just love your recipes. I use my pressure cooker about 5 times a week for almost anything I would normally cook on the stove or in the oven. My pressure cooker is quite different to yours though. I have the sauté option but it has settings rather than timer. I have been turning it to 6 and setting a digital timer….then releasing the pressure. You mention on here about cooking til beep goes off then waiting….mine can take about 10 minutes to get to temp, lets off steam then I set timer. when it goes off I release. Can you explain what I would do with my pressure cooker to make your recipes???
Thanks Lisa! The electric pressure cookers don’t start the timer countdown until they are at pressure. So the timing should be the same as when you see the steam from your pressure cooker and start your timer.
This looks yummy! So many times the cheese is in the burrito mixture. This way I can leave it off for myself & put it on for my husband. I’ve passed right by many burrito recipes because of this. Now I’ll do it this way. Do you know if any of the packettes are available in Canada? Thanks!
This looks wonderful. I can’t wait to get to my pressure cooker. This will go great with my homemade Spanish rice… Which takes 45 minutes. 🙁
Thanks Rose! Have you tried making your Spanish rice in the pressure cooker? Rice cooks great in the pressure cooker.
I’m on a Mexican kick. I can see this in the near future. Looks beautiful.
My husband makes Chile Colorado from scratch with the dried chile peppers. Yours looks yummy and way easier than the time he spends on his! Once again, I’m left wishing so badly that we had a pressure cooker! For now, at least we have Barbara Bakes!! xo
So when are you having me over for dinner? And burritos?
Mmmmm-we’re just finishing up chicken enchiladas-I know Bob would be ALL FOR these. That enchilada sauce is a new one to me-have never seen it in my area darn it-I’ll work around it. I haven’t used the pressure cooker in a week or so-I’m so overdue.
Thank you Barbara!
Those look scrumptious!!! 7-8 hours down to 30 flipping minutes?! That’s amazing!!!!
Thanks Carrian! I know you’d love a pressure cooker.
I lovveeeee chili Colorado and this looks delicious. Frontera grill is my favorite Chicago restaurant (love his cookbooks too). How do I get my hands on these packets. Did you find them in the grocery store? Your’e an inspiration with the pressure cooker Barbara. I’m off to get mine from the pantry.
Harmons sells the Frontera enchiladas sauces. The green one’s great too. I’d love to eat at the Frontera grill one day.
Note to self…. must get a pressure cooker!!!! This looks yummy!