Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, instant pot, shredded beef enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Instant Pot, shredded beef enchiladas is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook that.

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

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

Step by Step 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 it up for this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to instant pot, shredded beef enchiladas cooking. Go on get cooking!