Hi, I’m Elise. Today, I’m gonna show you how to prepare instant pot, shredded beef enchiladas recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to 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 current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook 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 3 lbs beef chuck roast, cut into 6 pieces
- Take 2 Tbls Extra virgin Olive oil
- Prepare Cumin
- Make ready Chili powder
- Take 2 cloves minced garlic
- Get 1 1/2 cups beef broth
- Get leaf Bay
- Get 10 corn tortillas
- Take 28 oz can red enchilada sauce
- Make ready 2.25 oz can sliced olives
- Prepare 8 oz shredded Mexican cheese
- Get 1/2 white onion, diced
- Take 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’s going to wrap it up for this distinctive dish instant pot, shredded beef enchiladas recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
