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Looking for a different way to cook a roast in your Instant Pot?
Our Shredded Beef Enchiladas is one of my favorite meals!
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!
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 Creamy Three Bean Enchiladas and our Baked Shredded Beef Chimichangas!
Ingredients for Shredded Beef Enchiladas:
- 3-4 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
- 2 cans enchilada sauce
- 10-12 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
How to make Shredded Beef Enchiladas:
- 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 as much enchilada sauce as you prefer in with the meat 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 reminaing enchilada sauce over the filled tortillas. Top with remaining cheese.
- Bake for 20 minutes
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Our favorite Shredded Beef Enchilada toppings:
- Sour cream (the more the better)
- Diced tomatoes
- Cilantro
- Diced onions
- Avocado
To turn this into a freezer meal:
- Place roast, onion, salsa, cumin, chili powder, onion powder, garlic powder, and enchilada sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
What to serve with Instant Pot Shredded Beef Enchiladas:
Instant Pot Shredded Beef Enchiladas Recipe
A delicious beef enchilada recipe made easily in the Instant Pot!
Serving people
Ingredients
- 3-4 lb Boneless beef chuck roast
- 2 Tablespoon olive oil
- 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
- 2 cans enchilada sauce, 10 ounces each
- 10-12 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Equipment
Instructions
- Season roast with salt and pepper. Select SAUTE and add oil to the cooking pot. When the oil is hot, brown roast on all sides, 1-2 minutes per side.
- Add the chopped onions and pour on the beef broth.
- Select High Pressure and set the timer for 80 minutes (or 20 minutes per pound). When timer is done, turn off pressure cooker and allow pressure to release naturally for at least 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure (or you can let it stay on "keep warm" setting for a couple of hours to ensure that your roast is fall-apart tender).
- Carefully remove lid.
- Preheat oven to 350 degrees.
- Remove roast into a large plate and shred. Add salsa, cumin, chili powder, onion powder, garlic powder, and as much enchilada sauce as you prefer in with the meat 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 remaining 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!
To turn this into a freezer meal:
- Place roast, onion, salsa, cumin, chili powder, onion powder, garlic powder, and enchilada sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of beef broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 120 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Love love love this recipe!!! Wondering if you could do same but substitute chicken?!
Yes, you could sub in chicken! The cooking time would be WAY less.
I made 3 small pans (3 enchiladas in each pan) about a week ago from leftover pot roast, and froze them. I pulled one out today for dinner. It was delicious. Thanks!
How much shredded beef would you say you need? I want to make sure I save back enough for the enchiladas! Thank you!!
We usually use a 3-4 pound roast. You will be filling 10-12 tortillas with a heaping spoonful of beef (maybe around 1/4 to 1/3 cup of beef in each one). Just depends on how much you want to fill them. So approximately 3 cups of shredded beef.
I was wondering if I could do this with frozen beef chuck in the IP?
It will work with a frozen roast too. If you look further down on the recipe card, you will see the instructions for how to cook this when it’s a freezer meal. Your meat would basically be like it was a freezer meal as it will be frozen.