Instant Pot, shredded beef enchiladas

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Instant Pot, shredded beef enchiladas is something that I’ve loved my whole life. They are nice and they look fantastic.

Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Shredded Beef Enchiladas!

To begin with this recipe, we have to prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve it.

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

Roll up and place in the pan, seam-side down. Instant Pot, shredded beef enchiladas Donna Tluczek. Select sauté on the Instant pot. Brown beef on all sides, add garlic to brown with the beef.

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!

Select sauté on the Instant pot. Brown beef on all sides, add garlic to brown with the beef. Add cumin and chili powder to taste. Add beef broth and bay leaf. Press manual and cook high pressure for.

So that’s going to wrap it up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!