Instant Pot Shredded Beef Enchiladas Recipe

I’ve had my Instant Pot for just over a month and I am in LOVE with it!  One of my favorite Instant Pot recipes is with a Roast so I thought I would make one of my favorite meals: Shredded Beef Enchiladas!

If you have never heard of a Instant Pot ? they truly are wonderful! I was a little nervous to try it out because I DO NOT like new things. But my husband surprised me for my birthday so I thought I would try it out. Well, I honestly can say I LOVE IT! Instead of cooking my roast for 8 to 10 hours in the slow cooker, It cooked for 60 minutes and was just as tender!

I also threw in some carrots and potatoes so I could have a side dish done all at one time!

Check out the reviews on the Instant Pot on Amazon and join the 1000?s of people who LOVE it! You can read about it HERE.

If you love our enchiladas, then you’ll love our Baked Shredded Beef Chimichangas!

Serves: 10 people

INSTANT POT SHREDDED BEEF ENCHILADAS RECIPE

A delicious beef enchilada recipe made easily in the Instant Pot!

Prep Time 20 mins

Cook Time 2 hrs 5 mins

Total Time 2 hrs 25 mins

Print Pin

Ingredients

• 4 lb Boneless beef chuck roast
• salt and pepper to taste
• 1 onion diced
• 2 cups beef broth
• 1 cup salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can enchilada sauce
• 10-12 flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions

• Season roast with salt and pepper. Select Saute and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Place into the instant pot.
• Add the chopped onions and pour on the beef broth.
• Select High Pressure and set the timer for 80 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
• Carefully remove lid.
• Preheat oven to 350 degrees.
• Remove roast into a large plate and shred. Add salsa, cumin, chili powder, onion powder, and garlic powder and mix well. Add salt and pepper to taste.
• Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of enchilada sauce over the filled tortillas. Top with remaining cheese.
• Bake for 20 minutes.

Notes

You will have left over beef. I would suggest eating the beef roast one night with carrots and potatoes and then making these with your leftovers! 

Nutrition

Calories: 523 kcal · Carbohydrates: 19 g · Protein: 44 g · Fat: 30 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 147 mg · Sodium: 851 mg · Potassium: 798 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 411 IU · Vitamin C: 1 mg · Calcium: 245 mg · Iron: 5 mg

Equipment

• Instant Pot

Recipe Details

Course: Main Course

Cuisine: Mexican