Delicious Instant Pot, shredded beef enchiladas Recipes

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Instant Pot, shredded beef enchiladas. Season roast with salt and pepper. Select Saute and add oil to the cooking pot. Add the chopped onions and pour on the beef broth.

Instant Pot, shredded beef enchiladas Instant Pot, shredded beef enchiladas Donna Tluczek. How to Make Shredded Beef Enchiladas. In the bowl of the Instant Pot, whisk together all ingredients except the beef roast. You can have Instant Pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook it.

Ingredients of Instant Pot, shredded beef enchiladas

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

Close the Pressure Cooker and turn the vent to the sealing position. Release the pressure when the time is up. Steps to make Instant Pot, shredded beef enchiladas: Select sauté on the Instant pot. I love my Instant Pot as much as the next person.

Instant Pot, shredded beef enchiladas instructions

  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!.

But, I do admit sometimes these pressure cooker creations need a little finishing off. Cooking a beef chuck roast in the Instant Pot though drastically speeds up the cooking time on this cut of meat, making an electric pressure cooker shredded beef recipe like this one go much, much faster. Shredding the beef: When done cooking, remove lid of slow cooker or pressure cooker; use two forks to shred beef while still inside the cooking pot. Transfer shredded beef from slow cooker to a serving platter with tongs, allowing excess liquid to drain. Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe!.