Recipe of Homemade Instant Pot, shredded beef enchiladas

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, instant pot, shredded beef enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something which I’ve loved my entire life.

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

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

1. Get beef chuck roast, cut into 6 pieces
2. Take Extra virgin Olive oil
3. Prepare Cumin
4. Take Chili powder
5. Take minced garlic
6. Prepare beef broth
7. Get Bay
8. Make ready corn tortillas
9. Get can red enchilada sauce
10. Prepare can sliced olives
11. Prepare shredded Mexican cheese
12. Take 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 is going to wrap this up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!