How to Cook Yummy Instant Pot, shredded beef enchiladas

Instant Pot, shredded beef enchiladas. 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.

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! I love my Instant Pot as much as the next person. You can cook Instant Pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook that.

Ingredients of Instant Pot, shredded beef enchiladas

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

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. Instant Pot Beef Enchilada Casserole comes together in no time and is packed with flavor! Then place the pan on top of a trivet with handles*.

Instant Pot, shredded beef enchiladas step by step

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, shredded beef enchiladas Donna Tluczek.