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!

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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.

Serves: 10

Instant Pot Shredded Beef Enchiladas Recipe

20 minPrep Time

2 hr, 5 Cook Time

2 hr, 25 Total Time

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  • 1 (3-4 pound) boneless beef chuck roast
  • Salt and pepper, to tasate
  • 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 (10 ounce) can mild red enchilada sauce
  • 10- 12 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese


  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 instant 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.
  8. Bake for 20 minutes.


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! You can find our recipe for IP Mama's Pot Roast here:



5602 cal


426 g


45 g


374 g
Click Here For Full Nutrition, Exchanges, and My Plate Info






Instant Pot Beef Enchiladas 1


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