Instant Pot, shredded beef enchiladas
Instant Pot, shredded beef enchiladas

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive 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.

Scrumptious Beef Recipes To Make Any Meal A Success W/ Kraft®, Today! 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.

Instant Pot, shredded beef enchiladas is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot, shredded beef enchiladas:
  1. Make ready beef chuck roast, cut into 6 pieces
  2. Get Extra virgin Olive oil
  3. Take Cumin
  4. Get Chili powder
  5. Get minced garlic
  6. Get beef broth
  7. Take Bay
  8. Prepare corn tortillas
  9. Get can red enchilada sauce
  10. Get can sliced olives
  11. Make ready shredded Mexican cheese
  12. Take white onion, diced
  13. Get avocado and sour cream for topping

I love my Instant Pot as much as the next person. 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*.

Instructions to make Instant Pot, shredded beef enchiladas:
  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!

Lower the pan into the Instant Pot liner. 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!

So that’s going to wrap it up for this special food instant pot, shredded beef enchiladas recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!