Instant pot beef enchiladas cut down on time and dishes when making a delicious homemade dish of enchiladas! Red sauce, shredded beef, all perfection!
Shredded beef enchiladas are a delicious dinner meal, but they can be time consuming. Thankfully the Instant Pot can cut down on several hours worth of work and make your effort well worth it.
With tender fall apart beef roast within an hour and homemade enchilada sauce being made at the same time, you know dinner is easy and delicious!
Easy beef enchiladas are always a hit around my house. While I get to enjoy the simplicity of the recipe, my family gets to enjoy the tastes.
These Instant Pot beef enchiladas taste like I slaved away in the kitchen for hours, but of course, we know better. 😉
Serve these delicious beef enchiladas with a side of refried beans, cilantro lime rice, and shredded lettuce to create a nice plate of dinner that looks like something you’d get from your favorite Mexican restaurant.
Only, you didn’t have to get dressed and wait in line and to be served or pay a hefty bill and tip, so you get the better end of the deal.
Once you realize how easy it is to make delicious tender beef enchiladas at home, you may wonder why you ever bothered going out in the first place to enjoy this tasty dinner dish. Enjoy your meal, your savings, and the minimal effort needed to create these Instant Pot Enchiladas.
How to Make Shredded Beef Enchiladas
- In the bowl of the Instant Pot, whisk together all ingredients except the beef roast.
- Add in the beef roast.
- Close the Pressure Cooker and turn the vent to the sealing position. Turn the pressure cooker to manual high pressure for 65 minutes.
- Release the pressure when the time is up.
- Remove the beef from the bowl, saving the enchilada sauce for later. Shred the beef.
To Assemble These Enchiladas
- Place the corn tortillas in a single layer on a baking sheet tray. Broil until lightly charred and golden brown. Then remove from the oven.
- Preheat the oven to 350ºF.
- Spread 1/2 cup of the reserved enchilada sauce onto the bottom of a 9×13 baking dish.
- Dip a corn tortilla into the enchilada sauce.
- Fill the tortillas with 3 tablespoons of the beef mixture and 2 tablespoons the cheese.
- Roll up the enchiladas and place them into the sauce. Repeat until all the enchiladas are made.
- Pour the remaining enchilada sauce over the top of the finished beef enchiladas.
- Sprinkle the remaining cheese over the top fo the finished enchiladas.
- Cover the baking dish with foil and then bake for 20 minutes, or until they are bubbly and the cheese is melted.
- Serve warm and enjoy.
Which beef roast is best for shredding?
Using a chuck roast for shredding is often ideal because it’s a cheaper cut of meat and it shreds very well. Other beef options can include shoulder roast, chuck eye roast, arm chuck roast or even a brisket.
Just make sure that the cut of beef that you choose has a good level of marbled fat because that’s what helps to get the meat so tender and shreddable.
How do I shred the beef?
Take your beef out of the pressure cooker using a pair of tongs and place it onto a cutting board. You may notice the meat is already falling apart in your hands, so this shouldn’t be too hard.
Grab two forks and use them to shred the meat by lightly stabbing into the beef and pulling them away from each other. Repeat until all of the eat has been shredded this way and you are done.
Instant Pot Beef Enchiladas
Equipment
Ingredients
For the Beef Enchilada Filling
- 1 cup beef broth
- 15 ounces tomato sauce 1 can
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon oregano
- 1/8 teaspoon cayenne
- 3 pound beef chuck roast
For Assembling the Beef Enchiladas
- 12 corn tortillas small
- 2 cups cheese cheddar or Monterey jack
- 1 cup cilantro
Instructions
- Whisk together all ingredients except the beef roast into the pressure cooker.
- Add the beef roast.
- Turn the vent to the sealing position. Turn on the pressure cooker to manual high pressure for 65 minutes.
- Release the pressure when the time is up.
- Remove the beef, saving the enchilada sauce, and shred the beef.
For Assembly
- Place the tortillas in a single layer on a sheet tray. Broil until lightly charred and golden brown. Remove from the oven.
- Preheat the oven to 350ºF.
- Spread 1/2 cup of the reserved enchilada sauce into the bottom of a 9×13 baking dish.
- Dip a corn tortilla into the enchilada sauce.
- Fill with 3 tablespoons of the beef mixture and 2 tablespoons cheese.
- Roll up the enchilada. Place into the sauce. Repeat until all the enchiladas are made.
- Pour remaining enchilada sauce over the top of the finished enchiladas.
- Sprinkle remaining cheese over the top fo the finished enchiladas.
- Cover with foil and bake for 20 minutes, or until they are bubbly and the cheese is melted.
Nutrition
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wilhelmina says
We loved these enchiladas! So delicious and easy. The beef gets so tender using the instant pot.
Ashley says
These were so flavorful! I will definitely make them again. Love that I could use my Instant Pot too.