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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Try Out A Classic Tonight With Our Cheesy Beef Enchilada Dinner. These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. Season roast with salt and pepper.

Instant Pot, shredded beef enchiladas is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve 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. Take Cumin
  4. Make ready Chili powder
  5. Prepare 2 cloves minced garlic
  6. Get 1 1/2 cups beef broth
  7. Take leaf Bay
  8. Prepare 10 corn tortillas
  9. Take 28 oz can red enchilada sauce
  10. Prepare 2.25 oz can sliced olives
  11. Get 8 oz shredded Mexican cheese
  12. Get 1/2 white onion, diced
  13. Make ready avocado and sour cream for topping

How to Make Shredded Beef Enchiladas. In the bowl of the Instant Pot, whisk together all ingredients except the beef roast. Close the Pressure Cooker and turn the vent to the sealing position. Release the pressure when the time is up.

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!

Instant Pot, shredded beef enchiladas Donna Tluczek. 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. Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Instant Pot Beef Enchilada Casserole comes together in no time and is packed with flavor! Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.

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