Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
How to make Shredded Beef Enchiladas: Season roast with salt and pepper. Select Saute and add oil to the cooking pot. These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. Featuring pressure cooker shredded beef, these enchiladas are then wrapped in a soft flour tortilla, covered in a not-too-spicy sauce and Mexican cheese, and baked in an oven until golden brown and gooey.
Instant Pot, shredded beef enchiladas is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something which I have loved my entire life.
To get started with this particular 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 cook it.
The ingredients needed to make Instant Pot, shredded beef enchiladas:
- Make ready beef chuck roast, cut into 6 pieces
- Prepare Extra virgin Olive oil
- Get Cumin
- Prepare Chili powder
- Get minced garlic
- Get beef broth
- Take Bay
- Prepare corn tortillas
- Prepare can red enchilada sauce
- Take can sliced olives
- Get shredded Mexican cheese
- Get white onion, diced
- Prepare avocado and sour cream for topping
Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe! This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender. Instant Pot Beef Enchiladas: Prepare the beef and sauce according to recipe instructions. Proceed with recipe instructions for assembling and baking enchiladas.
Instructions 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!
Instant Pot Beef Enchiladas: Prepare the beef and sauce according to recipe instructions. Proceed with recipe instructions for assembling and baking enchiladas. Clean out bottom of Instant Pot. Stir ½ cup of enchilada sauce and the can of green chiles in with the meat. In a pan that fits inside your Instant Pot* pour about ¼ cup of the enchilada sauce on the bottom of the pan.
So that’s going to wrap it up for this special food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
