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5.0 from 36 votes

Instant Pot Beef Enchiladas

What's better than beef enchiladas? So easy, flavorful, and the beef is cooked up quickly and ready for shredding right after cooking. Add beef to flour tortillas, smother in enchilada sauce and cheese, and bake for a simple beef enchilada recipe from scratch! 

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 812 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 ½-3 pounds beef chuck roast cut into 3-inch chunks
  • 4 tablespoons oil divided
  • 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 mild or medium red enchilada sauce
  • 8-10 fajita-size flour tortillas (8-inch)
  • 3 cups shredded Mexican blend cheese divided
  • cilantro, avocado, tomatoes, onions, sour cream, olives or other favorite toppings

Instructions

    Cup of Yum
  1. 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.
  2. Set pressure cooker to SAUTE and drizzle with 2 tablespoons oil.
  3. Use tongs to sear the beef pieces in the pot for 2-3 minutes on each side.
  4. 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).
  5. 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.
  6. NATURAL RELEASE (do nothing) for 15 minutes, then turn the vent and allow it to depressurize completely until float valve drops.
  7. Remove lid and use two forks to shred the beef. (see note)
  8. 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.
  9. Pour remaining enchilada sauce over the enchiladas, then top with remaining shredded cheese.
  10. 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
  1. 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

  • Instant pot: This roast can be cooked through and ready in 35 minutes in the pressure cooker (plus the pressurizing and depressurizing time) if you are tight on time. If you have more time, it will be even juicier and more tender if you can cook it for up to 45 minutes and add 1/2 cup broth to the pot. 
  • Slow Cooker: Follow the instructions as stated, except you’ll need to sear the beef in a skillet on the stovetop first before adding to the slow cooker.  Then add the remaining ingredients and cover, cooking on low for 4-6 hours or high for 2 hours. Shred, fill tortillas, and bake as instructed.
  • Make it spicy: stir in 1 tablespoons adobe sauce from a can of chipotle peppers packed in adobo sauce (found in the Latino section of any common grocery store). 
  • Shredding the beef: You can transfer the beef to a separate bowl to shred, I like to do it in the pressure cooker so it absorbs the liquid from the pot as it is being shredded for more flavor and moisture. 
  • Serving size: serving size is about two enchiladas per serving, this makes about a dozen enchiladas as written. 

Nutrition Information

Calories 812kcal (41%) Carbohydrates 35g (12%) Protein 56g (112%) Fat 50g (77%) Saturated Fat 20g (100%) Trans Fat 1g Cholesterol 184mg (61%) Sodium 2208mg (92%) Potassium 798mg (23%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1545IU (31%) Vitamin C 3mg (3%) Calcium 456mg (46%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 812

% 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.