Delicious Recipe

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Instant Pot, shredded beef enchiladas is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Instant Pot, shredded beef enchiladas:

1. Get 3 lbs beef chuck roast, cut into 6 pieces
2. Make ready 2 Tbls Extra virgin Olive oil
3. Make ready Cumin
4. Prepare Chili powder
5. Get 2 cloves minced garlic
6. Take 1 1/2 cups beef broth
7. Take leaf Bay
8. Prepare 10 corn tortillas
9. Prepare 28 oz can red enchilada sauce
10. Get 2.25 oz can sliced olives
11. Take 8 oz shredded Mexican cheese
12. Prepare 1/2 white onion, diced
13. Make ready avocado and sour cream for topping

Steps to make Instant Pot, shredded beef enchiladas:

1. Select sauté on the Instant pot. Add Olive oil.
2. Brown beef on all sides, add garlic to brown with the beef.
3. Add cumin and chili powder to taste.
4. Press cancel.
5. Add beef broth and bay leaf.
6. Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
7. Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
8. Preheat oven to 350°
9. Sauté diced onion until tender.
10. Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
11. Unwrap towel and allow tortillas to cool until you are able to handle them.
12. Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
13. Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
14. Pour remaining sauce on top of the assembled pan of enchiladas.
15. Top with cheese and olives.
16. Cover with tin foil and bake for 40 minutes.
17. Remove tinfoil and bake for an additional 10 minutes.
18. Serve with sourcream, avocados, guacamole, refried beans….etc!

So that’s going to wrap this up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to instant pot, shredded beef enchiladas cooking. Go on get cooking!