Recipe of Quick Instant Pot, shredded beef enchiladas

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Instant Pot, shredded beef enchiladas is something which I have loved my whole life.

To begin with this particular 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 that.

The ingredients needed to make Instant Pot, shredded beef enchiladas:

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

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!

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