A delicious beef enchilada recipe made easily in the Instant Pot!
Course: Main Course
Keyword: beef enchiladas, Instant Pot, instant pot enchiladas, shredded beef
4lbBoneless beef chuck roast
salt and pepperto taste
1teaspoon ground cumin
1teaspoon chili powder
1teaspoon onion powder
1teaspoon garlic powder
1cupshredded cheddar cheese
1cupshredded Monterey Jack cheese
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.
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!