Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Instant Pot, shredded beef enchiladas is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Instant Pot, shredded beef enchiladas is something which I have loved my entire life. They are nice and they look fantastic.
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 get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 3 lbs beef chuck roast, cut into 6 pieces
- Prepare 2 Tbls Extra virgin Olive oil
- Make ready Cumin
- Get Chili powder
- Make ready 2 cloves minced garlic
- Get 1 1/2 cups beef broth
- Prepare leaf Bay
- Prepare 10 corn tortillas
- Get 28 oz can red enchilada sauce
- Prepare 2.25 oz can sliced olives
- Make ready 8 oz shredded Mexican cheese
- Take 1/2 white onion, diced
- Make ready avocado and sour cream for topping
Instant Pot Shredded Beef with peppers and onions is one of the best Mexican pressure cooker dinner recipes! Transform your chuck roast into this delicious meal. Then use any leftovers to make beef enchiladas. This easy Instant Pot enchilada casserole is perfectly layered and feeds a family.
Steps to make Instant Pot, shredded beef enchiladas:
- Select sauté on the Instant pot. Add Olive oil.
- Brown beef on all sides, add garlic to brown with the beef.
- Add cumin and chili powder to taste.
- Press cancel.
- Add beef broth and bay leaf.
- Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
- Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
- Preheat oven to 350°
- Sauté diced onion until tender.
- Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
- Unwrap towel and allow tortillas to cool until you are able to handle them.
- Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
- Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
- Pour remaining sauce on top of the assembled pan of enchiladas.
- Top with cheese and olives.
- Cover with tin foil and bake for 40 minutes.
- Remove tinfoil and bake for an additional 10 minutes.
- Serve with sourcream, avocados, guacamole, refried beans….etc!
This is one of those recipes that everyone will ask for again and These delicious Instant Pot enchiladas were a labor of love crafted by my mother and aunt as I watched in the kitchen. 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. This recipe delivers a spiced, tender shredded beef from the Instant Pot in less than an hour.
So that’s going to wrap it up for this exceptional food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
