Recipe of Perfect Instant Pot, shredded beef enchiladas

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, instant pot, shredded beef enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Instant Pot, shredded beef enchiladas is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve it.

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

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

Instructions 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. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!