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Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, instant pot, shredded beef enchiladas. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. 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 wonderful.

Add salsa, cumin, chili powder, onion powder, and garlic powder and mix well. Add salt and pepper to taste. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down.

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

So easy, flavorful, the beef is cooked up quickly and ready for shredding right in the Instant Pot. Add beef to flour tortillas, smother in enchilada sauce and cheese, and bake for a simple beef enchilada recipe from scratch! Serve alongside warm tortillas with cheese, onions, tomatoes, and salsa for shredded beef tacos. Spoon it over tortilla chips and sprinkle on some cheese for beef nachos. ★ Did you make this shredded beef recipe?

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!

Serve alongside warm tortillas with cheese, onions, tomatoes, and salsa for shredded beef tacos. Spoon it over tortilla chips and sprinkle on some cheese for beef nachos. ★ Did you make this shredded beef recipe? Instant Pot Beef Enchiladas: Prepare the beef and sauce according to recipe instructions. Proceed with recipe instructions for assembling and baking enchiladas. Instant Pot Beef Enchilada Casserole 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 am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!