Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Instant Pot, shredded beef enchiladas is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Instant Pot, shredded beef enchiladas is something which I have loved my whole 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 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
- Prepare 2 Tbls Extra virgin Olive oil
- Prepare Cumin
- Get Chili powder
- Prepare 2 cloves minced garlic
- Prepare 1 1/2 cups beef broth
- Get leaf Bay
- Make ready 10 corn tortillas
- Get 28 oz can red enchilada sauce
- Take 2.25 oz can sliced olives
- Get 8 oz shredded Mexican cheese
- Take 1/2 white onion, diced
- Take avocado and sour cream for topping
Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. The best Enchiladas recipe I have ever tried! To reduce effort, cook the pot roast in a crock pot for. Place the beef mixture into another large bowl so your Instant Pot is empty.
Steps 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!
Top with sour cream and shredded Cheddar. This easy Instant Pot enchilada casserole is perfectly layered and feeds a family. This is one of those recipes that everyone will ask for again and These delicious Instant Pot enchiladas were a labor of love crafted by my mother and aunt as I watched in the kitchen. 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.
So that is going to wrap this up with this special food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I am 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!
