Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Shredding the beef: When done cooking, remove lid of slow cooker or pressure cooker; use two forks to shred beef while still inside the cooking pot.
Instant Pot, shredded beef enchiladas is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Instant Pot, shredded beef enchiladas is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Instant Pot, shredded beef enchiladas:
- Get beef chuck roast, cut into 6 pieces
- Get Extra virgin Olive oil
- Take Cumin
- Prepare Chili powder
- Make ready minced garlic
- Get beef broth
- Make ready Bay
- Prepare corn tortillas
- Make ready can red enchilada sauce
- Prepare can sliced olives
- Take shredded Mexican cheese
- Make ready white onion, diced
- Prepare avocado and sour cream for topping
But, I do admit sometimes these pressure cooker creations need a little finishing off. Cooking a beef chuck roast in the Instant Pot though drastically speeds up the cooking time on this cut of meat, making an electric pressure cooker shredded beef recipe like this one go much, much faster. Then place the pan on top of a trivet with handles*. Lower the pan into the Instant Pot liner.
Steps to make Instant Pot, shredded beef enchiladas:
- Select sauté on the Instant pot. Add Olive oil.
- Brown beef on all sides, add garlic to brown with the beef.
- Add cumin and chili powder to taste.
- Press cancel.
- Add beef broth and bay leaf.
- Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
- Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
- Preheat oven to 350°
- Sauté diced onion until tender.
- Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
- Unwrap towel and allow tortillas to cool until you are able to handle them.
- Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
- Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
- Pour remaining sauce on top of the assembled pan of enchiladas.
- Top with cheese and olives.
- Cover with tin foil and bake for 40 minutes.
- Remove tinfoil and bake for an additional 10 minutes.
- Serve with sourcream, avocados, guacamole, refried beans….etc!
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. When time is up release pressure by moving the valve to venting. Instant Pot Beef Enchilada Casserole comes together in no time and is packed with flavor! Proceed with recipe instructions for assembling and baking enchiladas.
So that’s going to wrap this up for this exceptional food instant pot, shredded beef enchiladas recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
