Pressure Cooker Beef Burritos With Green Chiles

• 4 cans (7 ounces each) whole green chiles, undrained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 large onion, diced
• 1 boneless beef chuck roast (4 pounds)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 14 whole wheat tortillas (8 inches), warmed
• Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives

1. Drain chiles, reserving liquid. Coarsely chop chiles; place in a 6-qt. electric pressure cooker. Add tomatoes, onion and reserved drained liquid. Cut roast in half. Combine garlic, salt, cumin and cayenne; rub over roast. Place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 80 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 165u0b0.
2. Remove roast; shred with 2 forks. Return to pressure cooker; heat through. Using a slotted spoon, serve in tortillas with toppings if desired.
3. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

green chiles, tomatoes, onion, chuck roast, garlic, salt, ground cumin, cayenne pepper, whole wheat tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-beef-burritos-with-green-chiles/ (may not work)