Hi, I am Kate. Today, I’m gonna show you how to prepare instant pot, shredded beef enchiladas recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant Pot, shredded beef enchiladas Recipe
Instant Pot, shredded beef enchiladas is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Instant Pot, shredded beef enchiladas is something which I have loved my entire life.
To get started 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:
- Prepare 3 lbs beef chuck roast, cut into 6 pieces
- Prepare 2 Tbls Extra virgin Olive oil
- Take Cumin
- Take Chili powder
- Take 2 cloves minced garlic
- Take 1 1/2 cups beef broth
- Get leaf Bay
- Get 10 corn tortillas
- Prepare 28 oz can red enchilada sauce
- Get 2.25 oz can sliced olives
- Make ready 8 oz shredded Mexican cheese
- Make ready 1/2 white onion, diced
- Get avocado and sour cream for topping
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!
So that is going to wrap this up with this distinctive dish instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
