Go Back
–+ servings
Instant Pot Chimichangas are a favorite family dinner with tender shredded beef, seasoned to perfection, and wrapped in tortillas to fry or bake. (+ Recipe Video!)

Instant Pot Chimichangas

Author Amber Brady
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Yields 18 to 20 chimichangas (9 cups of meat)

Ingredients

  • 5 lbs beef chuck roast, (the flat kind -- I had to buy 2 roasts to get 5 lbs)
  • salt and pepper, (coarse texture preferred)
  • 1-2 Tbsp oil, (canola/vegetable)
  • 1 cup low-sodium beef broth
  • 3 Tbsp shortening or coconut oil
  • 3 medium onions, chopped
  • ¼ cup all-purpose flour
  • 4 oz canned diced green chiles
  • 14-16 oz green chili salsa, (I used Herdez Salsa Verde)
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1 tsp cumin
  • 20 taco size flour tortillas
  • 2 cups + oil, (canola/vegetable) for frying

Instructions

  • Heavily season both sides of the roast(s) with salt and pepper. Heat Instant Pot with "Sauté" button. Add 1 Tbsp of oil. Sear both sides of one roast. Set aside. Repeat with second roast. Remove from Instant Pot and set aside.
  • Add beef broth to Instant Pot to de-glaze the bottom of the pot. Return roasts to pot. Cancel the "Sauté" button and cook on "Meat/Stew" or "Manual" (high pressure) for 120 minutes.
  • Let cook. Once finished, turn the vent/quick release valve to the open position until you no longer hear or see steam, and the float valve is down.
  • Open lid. Scoop the meat out of the instant pot and shred with two forks, discarding any pieces of fat. Drain the broth with a fine mesh sieve. Skim the fat off the top and add 1 cup (+) of the juices back into the shredded beef. (Just enough for it to seem moist.)
  • Heat Instant Pot with "Sauté" button and melt the shortening/coconut oil. Add diced onions and cook for 5 minutes or until soft and translucent. 
  • Add flour and stir with the onions for 1 minute. Add the green chiles, salsa verde, garlic powder, salt, and cumin. Cook until thick. Add meat mixture into the onion mixture and heat thoroughly.
  • Fill tortillas with 1/3 to 1/2 cup meat each and fold burrito style.
  • Heat 2 cups of oil in a large pot. Place chimichangas carefully seam side down into the oil and fry both sides until golden brown (approximately 45 seconds each side.) Allow to drain on a paper towel lined plate. 
  • Serve with sour cream, salsa, guacamole, cheese or other desired toppings. 

Video

Notes

  1. TO FREEZE: You can freeze half of the meat in an airtight zip-top freezer bag. To use, thaw meat in the refrigerator overnight, re-heat thoroughly on the stove-top/microwave (add beef broth/water if needed), fill tortillas, and fry/cook/bake.
  2. PAN COOK: Preheat a griddle to 350˚F or use a large frying pan set to med-high heat on stovetop. Spray a generous amount of cooking spray to your griddle/pan. Wait till it's nice and hot, then add your chimichangas. Cook 3-6 min per side until brown and crisp. The timing will depend on how hot your pan is. 
  3. OVEN BAKE: Lay chimichangas seam side down on a sprayed baking dish/cookie sheet. Spray tops of tortillas with cooking spray. Bake at 350˚F for 15 minutes.
  4. NO INSTANT POT: Try the oven method.
  5. TO CUT THE RECIPE IN HALF: Use a 2-3 pound roast and cook meat for 60-80 minutes. Follow other instructions as written.