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Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, instant pot, shredded beef enchiladas. It is one of my favorites food recipes. This time, 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. Season roast with salt and pepper. Select Saute and add oil to the cooking pot.

Instant Pot, shredded beef enchiladas is only one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Instant Pot, shredded beef enchiladas is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular 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:

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

This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender. Plus, after years of making homemade enchiladas, I've discovered how to make them super easy to roll while still tasting the most delicious! How to Make Shredded Beef Enchiladas. In the bowl of the Instant Pot, whisk together all ingredients except the beef roast.

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!

Close the Pressure Cooker and turn the vent to the sealing position. Release the pressure when the time is up. 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!

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