Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch chunks
  • 1 cup beef broth
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 6 large flour tortillas
  • ½ cup neutral oil

Instructions:

  1. Set the Instant Pot to Sauté mode. Add 2 tbsp vegetable oil and brown the beef chunks until they develop a deep brown sear.
  2. Stir in the diced onion and garlic, cooking for 2 minutes until fragrant.
  3. Stir in the chili powder, cumin, paprika, salt, and pepper, coating the meat thoroughly.
  4. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
  5. Lock the lid, set the valve to Sealing, and cook on Manual/High Pressure for 35 minutes.
  6. Allow a 10-minute natural release before venting the remaining steam.
  7. Remove the beef to a bowl and shred it using two forks. If excess liquid remains in the pot, use Sauté mode for 5 minutes to reduce the sauce before mixing it back into the meat.
  8. Fold in the black beans and corn, then stir in half of the shredded cheese until melted.
  9. Place a scoop of the beef mixture in the center of a flour tortilla and top with a sprinkle of remaining cheese.
  10. Fold in the sides and roll the tortillas tightly.
  11. Heat neutral oil in a large skillet over medium-high heat and flash-fry the wraps until golden brown and crispy on all sides.