Tasty Recipes

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Instant Pot, shredded beef enchiladas is something that I have loved my entire life. They’re nice and they look wonderful.

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 particular recipe, we must prepare a few components. You can cook 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:

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

Then switch to "Pressure Cook" mode. Make sure the steam release handle is. The best Enchiladas recipe I have ever tried! Instant Pot Shredded Beef with peppers and onions is one of the best Mexican pressure cooker dinner recipes!

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!

Transform your chuck roast into this delicious meal. Then use any leftovers to make beef enchiladas. 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.

So that’s going to wrap this up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!