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Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, instant pot, shredded beef enchiladas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Instant Pot, shredded beef enchiladas is something which I’ve loved my entire life.

These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. These Pressure Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It's easy to see why—they're easy to make, and you can customize the spices and heat level to your.

To begin with this 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 it.

The ingredients needed to make Instant Pot, shredded beef enchiladas:

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

Then use any leftovers to make beef enchiladas. This recipe delivers a spiced, tender shredded beef from the Instant Pot in less than an hour. Here's everything you need to know to make it. With smoky chipotle chiles and bright lime, plus help from an electric pressure cooker like the Instant Pot, you can turn beef brisket into tender shreds for easy.

Steps 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!

Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Then, follow the basic steps of putting together a burrito, enchilada or quesadilla. Use Mexican toppings like guacamole, jalapenos, shredded Mexican cheese blend and enjoy. Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. The best Enchiladas recipe I have ever tried!

So that is going to wrap this up for this special food instant pot, shredded beef enchiladas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!