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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, instant pot, shredded beef enchiladas. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Instant Pot, shredded beef enchiladas is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Prepare 3 lbs beef chuck roast, cut into 6 pieces
  2. Take 2 Tbls Extra virgin Olive oil
  3. Make ready Cumin
  4. Take Chili powder
  5. Get 2 cloves minced garlic
  6. Get 1 1/2 cups beef broth
  7. Take leaf Bay
  8. Take 10 corn tortillas
  9. Prepare 28 oz can red enchilada sauce
  10. Take 2.25 oz can sliced olives
  11. Make ready 8 oz shredded Mexican cheese
  12. Take 1/2 white onion, diced
  13. Prepare avocado and sour cream for topping
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!

So that’s going to wrap it up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to instant pot, shredded beef enchiladas cooking. Go on get cooking!