This recipe has become a staple in our home, both because it is quick and easy AND because it is really good! This is not the Paleo version, but could easily be adjusted to meet Paleo standards. I make this in my electric Instant Pot. Credit for the recipe goes to pressurecookingtoday.com
Pressure cooker cook time – 30 minutes
- 3 lbs boneless beef rump roast, cubed
- 16 oz enchilada sauce, divided
- 2 beef bouillon cubes or 2 tsp beef base
- 1/2 cup water
- 10-12 burrito size flour tortillas
- 2 cups shredded cheese
Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Manual] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and 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.