Simple Way to Make Any-night-of-the-week Instant Pot, shredded beef enchiladas

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, instant pot, shredded beef enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Instant Pot, shredded beef enchiladas is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 2 Tbls Extra virgin Olive oil
3. Make ready Cumin
4. Make ready Chili powder
5. Make ready 2 cloves minced garlic
6. Prepare 1 1/2 cups beef broth
7. Prepare leaf Bay
8. Get 10 corn tortillas
9. Get 28 oz can red enchilada sauce
10. Make ready 2.25 oz can sliced olives
11. Take 8 oz shredded Mexican cheese
12. Get 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’s going to wrap it up for this special food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!