Simple Way to Prepare Quick Instant Pot, shredded beef enchiladas

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way 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 tasty. This will be really delicious.

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

To get started with this recipe, we must first prepare a few components. You can have instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook that.

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

1. Make ready 3 lbs beef chuck roast, cut into 6 pieces
2. Take 2 Tbls Extra virgin Olive oil
3. Take Cumin
4. Get Chili powder
5. Get 2 cloves minced garlic
6. Get 1 1/2 cups beef broth
7. Take leaf Bay
8. Get 10 corn tortillas
9. Take 28 oz can red enchilada sauce
10. Prepare 2.25 oz can sliced olives
11. Prepare 8 oz shredded Mexican cheese
12. Make ready 1/2 white onion, diced
13. Make ready 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 is going to wrap it up for this special food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!