Instant Pot
Measuring cups
Baking sheet
Mixing bowl
Northern Classic Chili Package 1
water6 cups
butternut squash 3 lb
vegetable oil1 tbsp
salt1/2 tsp
maple syrup1 tbsp
corn, frozen, thawed (or fresh if avaliable) 1 cup
cilantro, chopped1/2 cup
sriracha2 tsp
lime, juice of1
monterey jack cheese (or cheddar), grated 3 1/2 cups
whole wheat tortillas 6
salsa 1 cup

Instant Pot Northern Chili Burrito: Instructions

  1. Combine 1 package of Northern Classic Chili Mix (321g) with 3 cups of water in the bowl of an instant pot or other electronic pressure cooker.
  2. Seal pot and set timer for 60 minutes.
  3. While the beans are cooking, prepare the butternut squash. Start by preheating the oven the 375F
  4. Peel, seed, and dice the squash. Toss with oil, salt and maple syrup.
  5. Roast at 375F for about 30 minutes or until tender.
  6. Place squash into a mixing bowl and cool. 
  7. After 60 minutes cooking time for the beans, allow the pot to depressurize naturally.
  8. Open the pot and stir beans for 15 -30 seconds. Drain them and set aside.
  9. Add corn, beans, cilantro, sriracha and lime juice to the squash and mix. Taste and adjust seasoning. 
  10. Place your tortilla on a plate and then add about 1/6 of your mixture. Top with shredded cheese, salsa, and any other ingredients you desire for your burrito.
  11. Roll your tortilla while tucking in the sides.
  12. Repeat for 5 other servings
  13. OPTIONAL: Place seam side down on a lightly greased baking sheet and top with salsa and remaining cheddar. Cover with foil and bake at 350F until heated through.

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