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5 from 1 vote

Instant Pot Shredded Beef Enchiladas Recipe

A delicious beef enchilada recipe made easily in the Instant Pot!
Prep Time20 minutes
Cook Time2 hours 5 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef enchiladas, Instant Pot, instant pot enchiladas, shredded beef
Servings: 10 people
Calories: 523kcal

Equipment

  • Instant Pot

Ingredients

  • 3-4 lb Boneless beef chuck roast
  • 2 Tablespoons 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

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