A breakfast burrito is like a meaty, cheesy, eggy little payload of love that you detonate upon yourself, and an Instant Pot can streamline the process. Just sauté a few ingredients, set the cooking cycle with the touch of a button, walk away, and boom—you’ve mostly achieved burritos. All that’s left is the assembly.
Instant Pot Burrito Recipe
MAKES 4 BURRITOS
8 large eggs
1⁄2 cup whole milk
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces fresh Mexican chorizo
1 cup chopped yellow onion (from 1 onion)
1 cup chopped poblano chile (from 1 large poblano)
1⁄2 cup water
4 ounces pre-shredded
Mexican cheese blend (about 1 cup)
4 large flour tortillas
1⁄2 cup pico de gallo
1⁄2 cup loosely packed fresh
4 teaspoons hot sauce, optional
Whisk together eggs and milk in a medium bowl until well combined. Stir in salt and pepper, and set aside.
Set Instant Pot to “Sauté.” Add oil, and heat until oil shimmers. Add chorizo, and cook, stirring to crumble, until browned, about 5 minutes. Add onion and poblano; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Remove sausage mixture from Instant Pot.
Line the outside of an 8-inch spring-form pan with aluminum foil. Add sausage mixture to prepared pan.
Place grate insert (or a trivet or steamer basket) inside Instant Pot. Add water to Instant Pot. Place prepared pan on grate insert inside Instant Pot. Pour egg mixture over sausage mixture, and sprinkle evenly with cheese. Cover Instant Pot with lid, and set Instant Pot to 20 minutes on high pressure.
Carefully release steam from Instant Pot, and remove lid. Place tortillas on a clean work surface.
Spoon about 1 cup egg mixture on bottom third of each tortilla. Top each with 2 tablespoons pico de gallo, 2 tablespoons cilantro, and, if desired, 1 teaspoon hot sauce. Fold in sides of tortillas over filling; roll up tortillas.
Excerpted with Permission from Breakfast: The Most Important Book About the Best Meal of the Day