Easiest Way to Prepare Delicious Instant Pot, shredded beef enchiladas

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Instant Pot, shredded beef enchiladas. I've had my Instant Pot for just over a month and I am in LOVE with it! One of my favorite Instant Pot recipes is with a Roast so I thought I would make one of my favorite meals: Shredded Beef Enchiladas!. If you have never heard of a Instant Pot? they truly are wonderful!

Instant Pot, shredded beef enchiladas These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. Featuring pressure cooker shredded beef, these enchiladas are then wrapped in a soft flour tortilla, covered in a not-too-spicy sauce and Mexican cheese, and baked in an oven until golden brown and gooey. What's better than Instant Pot Beef Enchiladas? You can have Instant Pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Instant Pot, shredded beef enchiladas

  1. Prepare 3 lbs of beef chuck roast, cut into 6 pieces.
  2. Prepare 2 Tbls of Extra virgin Olive oil.
  3. You need of Cumin.
  4. You need of Chili powder.
  5. Prepare 2 cloves of minced garlic.
  6. It's 1 1/2 cups of beef broth.
  7. Prepare leaf of Bay.
  8. Prepare 10 of corn tortillas.
  9. Prepare 28 oz of can red enchilada sauce.
  10. It's 2.25 oz of can sliced olives.
  11. Prepare 8 oz of shredded Mexican cheese.
  12. It's 1/2 of white onion, diced.
  13. You need of avocado and sour cream for topping.

So easy, flavorful, the beef is cooked up quickly and ready for shredding right in the Instant Pot. Add beef to flour tortillas, smother in enchilada sauce and cheese, and bake for a simple beef enchilada recipe from scratch! Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!. This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender.

Instant Pot, shredded beef enchiladas step by step

  1. Select sauté on the Instant pot. Add Olive oil..
  2. Brown beef on all sides, add garlic to brown with the beef..
  3. Add cumin and chili powder to taste..
  4. Press cancel..
  5. Add beef broth and bay leaf..
  6. Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished..
  7. Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat..
  8. Preheat oven to 350°.
  9. Sauté diced onion until tender..
  10. Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute..
  11. Unwrap towel and allow tortillas to cool until you are able to handle them..
  12. Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan..
  13. Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top)..
  14. Pour remaining sauce on top of the assembled pan of enchiladas..
  15. Top with cheese and olives..
  16. Cover with tin foil and bake for 40 minutes..
  17. Remove tinfoil and bake for an additional 10 minutes..
  18. Serve with sourcream, avocados, guacamole, refried beans....etc!.

Plus, after years of making homemade enchiladas, I've discovered how to make them super easy to roll while still tasting the most delicious! Use this tender shredded beef to make enchiladas. Serve alongside warm tortillas with cheese, onions, tomatoes, and salsa for shredded beef tacos. Shredded beef enchiladas are a delicious dinner meal, but they can be time consuming. Thankfully the Instant Pot can cut down on several hours worth of work and make your effort well worth it.