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5 from 1 vote


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


  • Instant Pot


  • 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
  • 1 can enchilada sauce
  • 10-12 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded 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! 


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