Instant Pot Shredded Beef Enchiladas

Instant Pot Shredded Beef Enchiladas

20 minPrep Time

2 hr, 5 Cook Time

2 hr, 25 Total Time

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Ingredients

• 1 (3- to 4-pound) boneless beef chuck roast
• Salt and pepper
• 1 onion, chopped into big pieces
• 2 cups beef broth
• 1 cup of your favorite salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Mild red enchilada sauce
• 10- 12 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Instructions

1. 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 cooking pot.
2. Add the chopped onions and pour on the beef broth.
3. 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.
4. Carefully remove lid.
5. Preheat oven to 350 degrees.
6. 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.
7. 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