Sweet Pork is a family favorite at our house and these Instant Pot Sweet Pork Chimichangas have been on repeat!
With this recipes, you cook the meat in the Instant Pot and then wrap it in tortillas to make delicious baked chimichangas. Because they are baked, they will still have the crunchy outside, but don’t have to be deep fried!
You can find the slow cooker version of this recipe HERE!
Ingredients needed to make Instant Pot Sweet Pork Chimichangas:
- 3 pound pork roast
- 2 cups salsa (I used chunky salsa)
- 3/4 cup brown sugar
- 8 flour tortillas
- 16 ounces refried beans
- 2 cups cheddar cheese shredded
- non-stick cooking spray
- 1/2 cup sour cream topping
- 1 avocado diced for topping
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How to make Sweet Pork Chimichangas in the Instant Pot:
Place your roast in Instant Pot and pour salsa and soda over the roast. Sprinkle the brown sugar on top.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
When the timer is done, let the pressure do a NATURAL RELEASE and let it sit in the Instant Pot on the keep warm setting for at least 1 hour (I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
Remove the lid and shred the roast with 2 forks.
Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
Preheat oven to 350 degrees F.
Evenly divide pork, refried beans and cheese between 8 tortillas.
Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch baking dish.
Spray the tops of the chimichangas generously with nonstick cooking spray (you could also use a pastry brush and lightly brush the tops with olive oil).
Place in preheated oven and bake for 15 minutes.
Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
Top with sour cream and avocado before serving.
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Other Mexican Inspired Dishes:
- Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe
- Mexican Street Corn Chicken Tacos Recipe
- The Best Spanish Beef and Rice Bake Recipe
- Mexican Lasagna Recipe
- Ground Turkey Mexican Vegetable Skillet
- Slow Cooker Mexican Haystacks
- Baked Shredded Beef Chimichangas
Some other Sweet Pork Recipes you’ll love:
- Cafe Rio Sweet Pork Recipe (Slow Cooker)
- Loaded Sweet Pork Sheet Pan Nachos Recipe
- Instant Pot Easy Sweet Pork Recipe
- Sweet Pork Quesadillas
- Instant Pot Sweet and Sticky Pulled Pork Recipe
Instant Pot Sweet Pork Chimichangas Recipe
Ingredients
- 3 pound pork roast
- 2 cups salsa, (I used chunky salsa)
- 12 ounces Dr. Pepper, or Coca Cola (not diet)
- ¾ cup brown sugar
- 8 flour tortillas
- 16 ounces refried beans
- 2 cups shredded cheddar cheese
- non stick cooking spray
- ½ cup sour cream , for topping
- 1 avocado, diced, for topping
Equipment
Instructions
- Place your roast in Instant Pot and pour salsa and soda over the roast. Sprinkle the brown sugar on top.
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
- When the timer is done, let the pressure do a NATURAL RELEASE and let it sit in the Instant Pot on the keep warm setting for at least 1 hour (I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
- Remove the lid and shred the roast with 2 forks.
- Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
- Preheat oven to 350 degrees F.
- Evenly divide pork, refried beans and cheese between 8 tortillas.
- Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch baking dish.
- Spray the tops of the chimichangas generously with nonstick cooking spray (you could also use a pastry brush and lightly brush the tops with olive oil).
- Place in preheated oven and bake for 15 minutes.
- Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
- Top with sour cream and avocado before serving.
Notes
- Toppings are included in Nutritional Information
Nutrition
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