Instant Pot Beef Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
812 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Beef Enchiladas
Description
Instant Pot Beef Enchiladas start with beef chuck roast chunks seasoned with cumin, chili powder, garlic and onion powders, then seared and pressure-cooked with beef broth until tender enough to shred. The shredded beef is combined with red enchilada sauce and cheese, then rolled into flour tortillas. Remaining sauce and cheese are spread over the top before baking to meld flavors and melt the cheese.
The resulting enchiladas feature tender, flavorful beef with a slightly spicy sauce, balanced by the creamy, melty cheese. Baking finishes the dish with a cohesive texture and lightly browned edges. The classic toppings like avocado, tomato, onion, cilantro, and sour cream add freshness and creaminess to each bite.
This method allows the preparation of tender shredded beef in a fraction of the time needed by slow cooker methods without sacrificing moisture. The recipe also offers options for spice level adjustments and stovetop or slow cooker variations.
Ingredients
- 2 ½-3 pounds beef chuck roast cut into 3-inch chunks
- 4 tablespoons neutral cooking oil divided, generic cooking oil
- salt to taste, I used 2-3 teaspoons
- 2 teaspoons cumin
- 2 teaspoons chili powder or 1 teaspoon + 1 teaspoon chipotle chili pepper for more heat
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth or water
for the enchiladas
- 30 ounces Red Enchilada Sauce mild or medium
- 8-10 flour tortillas 8-inch, fajita-size
- 3 cups Mexican blend cheese divided, shredded
- cilantro or other favorite toppings
- avocado
- tomato
- onion
- sour cream
- olive
Instructions
- Place beef pieces in a large bowl and toss with 2 tablespoons of oil. Season generously all over with salt. Stir together cumin, chili powder, garlic powder, and onion powder. Sprinkle all over the beef and toss to coat.
- Set pressure cooker to SAUTE and drizzle with 2 tablespoons oil.
- Use tongs to sear the beef pieces in the pot for 2-3 minutes on each side.
- Remove from pot, add beef broth. Return meat to pot, cover, seal, and set to MANUAL or PRESSURE COOK for 35-45 minutes (see note).
- Preheat oven to 375 degrees and grease a 9x13 baking pan or casserole dish. Spread 1 cup enchilada sauce in the bottom of the pan.
- NATURAL RELEASE (do nothing) for 15 minutes, then turn the vent and allow it to depressurize completely until float valve drops.
- Remove lid and use two forks to shred the beef. (see note)
- Fill tortillas with beef and 2 cups of the shredded cheese (reserve 1 cup for later). Roll and place side by side in prepared pan.
- Pour remaining enchilada sauce over the enchiladas, then top with remaining shredded cheese.
- Tent with foil and bake for 15 minutes til cheeses are melted. Remove foil and bake another 5 minutes. Add your favorite toppings and serve.
slow cooker directions
- Sear beef pieces in a skillet before placing in the slow cooker (optional). Cover and cook on high for 2 hours, low for 4-6 hours.
Notes
- Cooking beef in the Instant Pot takes about 35 minutes for a quick meal or 45 minutes for more tender meat with extra broth.
- For slow cooker use, sear beef first, then cook on low 4-6 hours or high 2 hours before shredding and assembling.
- Add chipotle adobo sauce to increase spice and depth of flavor.
- Shred the beef directly in the pot to retain juices or transfer to a bowl if preferred.
- This recipe yields about a dozen enchiladas; serving is approximately two per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 35g | 12% |
| Protein | 56g | 112% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 2208mg | 92% |
| Potassium | 798mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 3mg | 3% |
| Calcium | 456mg | 46% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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