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Grilled Cheese Burrito taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Grilled Cheese Burrito Pressure Cooker Recipe

This cheesy, flavorful grilled cheese burrito filled with seasoned beef, rice, and creamy sauces gives you the ultimate pressure-cooked comfort in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 628 kcal

Equipment

  • 1 skillet

Ingredients
  

Main ingredients

  • 1 cup long grain white rice
  • 1 tablespoon avocado oil
  • 1.5 cups chicken broth low or no sodium
  • 4 ounces tomato sauce
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon chicken bouillon
  • 0.25 teaspoon salt
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.75 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 8 large tortillas burrito size
  • 2 cups Mexican rice cooked
  • 1 pound taco meat
  • 1 cup tortilla strips
  • 0.75 cup nacho cheese sauce warmed
  • 0.5 cup sour cream
  • 0.5 cup chipotle mayo
  • 1 cup Mexican cheese blend shredded

Instructions
 

Instructions

  • Heat avocado oil in a skillet over medium heat. Add rice and cook until rice has a bright white appearance.
  • Add chicken broth, tomato sauce, onion powder, garlic powder, bouillon, and salt. Stir and bring to simmer. Cover and cook for 25 minutes. Remove from heat and let sit for 10 more minutes. Fluff before serving.
  • Cook ground beef in skillet, crumbling as it cooks. Drain grease. Add chili powder, cumin, oregano, salt, onion powder, garlic powder. Stir to combine.
  • To a blender, add mayonnaise, sour cream, lime juice, honey, chipotle chiles, smoked paprika, garlic powder, and salt. Blend until smooth.
  • Assemble burritos with rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo. Roll tightly seam-side down.
  • Heat a large skillet over medium heat. Sprinkle shredded cheese and allow to melt. Place burrito seam-side down on top. Cook for 2 minutes.
  • Sprinkle more cheese in pan. Flip burrito onto new cheese side. Cook additional 2 minutes until golden on both sides.
  • Remove grilled burrito from skillet. Repeat for remaining burritos.
  • Serve warm with extra chipotle mayo for dipping.

Notes

Store leftovers in the fridge up to 3 days. For best results, reheat in a skillet to regain crispiness, about 8 minutes.