Instant Pot Chorizo and Potato Burritos

Name: Instant Pot Chorizo and Potato Burritos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (454 g) Mexican chorizo, removed from casing, squeezed out of casing, broken into bite-sized pieces; 1½ lbs (680 g) russet potatoes, peeled and diced into ½-inch cubes; 1 medium (150 g) yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 1 tsp (3 g) ground cumin; ½ tsp (1½ g) smoked paprika; to taste kosher salt; to taste black pepper; ¾ cup (180 ml) low-sodium chicken broth; 2 cups (200 g) shredded sharp cheddar or Oaxaca cheese; 4 tortillas large flour tortillas (10-inch); ¼ cup (10 g) fresh cilantro, chopped, for serving (optional); 1 whole lime, cut into wedges, for serving (optional); ½ cup (120 ml) sour cream, for serving (optional)

From the MyKitchenBank Kitchen

Tender potatoes and seasoned chorizo cooked together in the Instant Pot, then wrapped in warm flour tortillas with cheese and topped with your favorite garnishes. This recipe streamlines prep by cooking everything in one pot, making weeknight dinners faster and cleanup minimal. Perfect for meal prep or feeding a crowd.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 large burritos

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Ingredients

4 servings

1 lb (454 g) Mexican chorizo, removed from casing, squeezed out of casing, broken into bite-sized pieces
1½ lbs (680 g) russet potatoes, peeled and diced into ½-inch cubes
1 medium (150 g) yellow onion, diced
3 cloves (15 g) garlic cloves, minced
1 tsp (3 g) ground cumin
½ tsp (1.5 g) smoked paprika
to taste kosher salt
to taste black pepper
¾ cup (180 ml) low-sodium chicken broth
2 cups (200 g) shredded sharp cheddar or Oaxaca cheese
4 tortillas large flour tortillas (10-inch)
¼ cup (10 g) fresh cilantro, chopped, for serving (optional)
1 whole lime, cut into wedges, for serving (optional)
½ cup (120 ml) sour cream, for serving (optional)

Equipment (5)

Instant Pot (6-quart or larger)
Cutting board
Sharp knife
Measuring cups and spoons
Large skillet or griddle for warming tortillas

Steps

Before you start

Have all ingredients measured and prepped before you start—chorizo removed from casing, potatoes diced, onion chopped
Gather your Instant Pot and check that the sealing ring is in place
Warm your flour tortillas in a dry skillet just before assembly so they're pliable
Set out bowls for toppings (sour cream, salsa, cilantro, etc.)

1
Brown the chorizo
- Turn the Instant Pot to the sauté setting and allow it to heat for 2 minutes.
- Add the chorizo pieces (directly from the casing, no oil needed—chorizo releases its own fat).
- Cook for 4–5 minutes, breaking it into smaller pieces with a wooden spoon, until it's browned and cooked through.
- The chorizo should look crumbly and the fat should be rendering.
- Don't drain the fat; this adds flavor to the dish.
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Ready when: Chorizo is broken into small pieces and no longer pink inside
Tip: Don't over-crumble the chorizo—you want some bite-sized chunks, not a fine meat powder.
2
Add aromatics and spices
- Add the diced onion and minced garlic to the browned chorizo.
- Sauté for 1–2 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant.
- Sprinkle the ground cumin and smoked paprika over the mixture and stir well to coat everything.
- Cook for 30 seconds so the spices bloom.
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Ready when: Onion is slightly softened and spices smell fragrant
Tip: Blooming the spices in the hot fat brings out their depth—don't skip this step.
3
Add potatoes and broth
- Add the diced potatoes and chicken broth.
- Stir well, making sure to scrape up any browned bits from the bottom of the pot (this is flavor!).
- Season with a pinch of salt and pepper.
- The potatoes should be mostly submerged in the liquid.
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Ready when: All ingredients combined, liquid visible in the pot
Tip: Don't skip the deglazing step—those browned bits contain deep, concentrated flavor.
4
Pressure cook
- Lock the lid into place and set the valve to sealing.
- Press the pressure-cook button and set the timer for 8 minutes on high pressure.
- The pot will take about 3–4 minutes to come to pressure before cooking begins.
- Do not open the lid during this time.
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Tip: Make sure the sealing ring is properly seated or the pot won't pressurize.
5
Natural release
- When the timer beeps, turn off the Instant Pot and let the pressure release naturally for 10 minutes.
- After 10 minutes, you can carefully turn the valve to venting to release any remaining pressure.
- The lid should open easily.
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Ready when: Float valve drops and lid can be opened without steam escaping
Tip: Avoid quick-release; natural release keeps the potatoes intact and tender rather than mushy.
6
Check doneness and drain excess liquid
- Open the lid and test a potato chunk with a fork—it should be very tender and break easily.
- If the filling looks watery, turn the sauté setting to medium-high and let it simmer, uncovered, for 2–3 minutes until most of the excess liquid evaporates.
- The filling should be moist but not soupy.
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Ready when: Potatoes yield easily to a fork; filling is moist but not wet
Tip: Some liquid is good for moisture, but too much will make wet burritos that fall apart.
7
Stir in cheese
- Turn off the sauté setting.
- Add the shredded cheese to the warm filling and stir until fully melted and combined, about 1 minute.
- Taste and adjust seasoning with salt and pepper if needed.
- Let the filling cool for 2–3 minutes so it's warm but not scorching hot—this makes it easier to wrap.
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Ready when: Cheese is fully melted and no lumps remain
Tip: Warm but not molten filling makes wrapping easier and prevents tearing the tortillas.
8
Warm tortillas
- While the filling cools, heat a large skillet or griddle over medium heat.
- Place one flour tortilla directly on the dry pan for about 20 seconds per side, just until it's warm and pliable.
- Transfer to a plate and repeat with the remaining tortillas.
- Stack them on top of each other so they stay warm.
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Ready when: Tortillas are warm, soft, and slightly spotty
Tip: Don't heat them too long or they'll become dry and brittle; just warm through is perfect.
9
Assemble burritos
- Place one warm tortilla on a clean work surface.
- Spoon about ¾ cup of the chorizo and potato filling onto the lower third of the tortilla, leaving 2 inches of space on the sides.
- Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides.
- Roll tightly away from you until the burrito is sealed.
- Repeat with the remaining tortillas and filling.
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Ready when: Burritos are tightly rolled and fully enclosed
Tip: Don't overfill or the burritos will burst. Warm tortillas are key—cold ones tear.
10
Serve
- Place each burrito seam-side down on a plate.
- Serve immediately with optional toppings: sour cream, fresh cilantro, lime wedges, and any additional salsa you like.
- Enjoy while warm.
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Tip: A squeeze of fresh lime brightens the rich, savory filling.

Good to know

Tips

Prep all ingredients before you start—the actual cooking is very fast once you begin.
The Instant Pot cooks potatoes much faster than stovetop methods, so natural release is key to keep them from becoming mushy.
Don't skip warming the tortillas just before assembly. Cold tortillas crack and tear; warm ones are flexible and forgiving.
Make these burritos for meal prep: assemble and freeze them individually in foil. They reheat beautifully and make weeknight dinners instant.

Make ahead

Prepare the chorizo and potato filling up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in the microwave (2–3 minutes, stirring halfway) or on the stovetop over medium heat until warmed through. Warm the tortillas and assemble the burritos just before serving.

Storage & reheating

Assembled burritos can be wrapped individually in foil and refrigerated for up to 3 days, or frozen for up to 2 months. To reheat refrigerated burritos, wrap in foil and warm in a 350°F (175°C) oven for 15–20 minutes. To reheat frozen burritos, wrap in foil and bake at 350°F (175°C) for 35–40 minutes until heated through. Unwrapped filling keeps in the fridge for 3 days in an airtight container.

Substitutions

Mexican chorizo, removed from casing → Chorizo-style ground pork seasoned with 2 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp paprika. If you can't find Mexican chorizo, seasoned ground pork mimics the flavor. Brown the pork first, then add the spice mixture.
low-sodium chicken broth → Vegetable broth or low-sodium beef broth. Any light broth works; use whatever you have on hand.
shredded sharp cheddar or Oaxaca cheese → Monterey Jack, Chihuahua, or mozzarella cheese. Use a cheese that melts smoothly. Monterey Jack has a similar mild flavor; Oaxaca is traditional but sharp cheddar also works.
large flour tortillas (10-inch) → Corn tortillas (use 6–8 smaller ones). Corn tortillas are more delicate but work well; you may need to double them per burrito or use more tortillas for the filling amount.