Instant Pot Beef Enchiladas

How to Make Instant Pot Beef Enchiladas

1. 1

   Step 1: Sauté and brown the beef

   Set the Instant Pot to Sauté and heat the vegetable oil until shimmering. Season the chuck roast with salt and pepper, then brown it on all sides (about 3–4 minutes per side) to develop flavor; transfer the beef to a plate. Add the chopped onion and minced garlic to the pot and cook until softened, scraping up browned bits for 2–3 minutes.

   For this step

   • 2 lbBeef chuck roast
   • 1 tbspVegetable oil
   • 1 mediumYellow onion, chopped
   • 3 clovesGarlic, minced
   • 1 1/2 tsp (total)Salt & black pepper
   
2. 2

   Step 2: Add liquids and pressure-cook

   Pour in the beef broth and enchilada sauce and sprinkle the chili powder into the pot, stirring to deglaze and combine the sauce with the pan fond. Return the beef to the pot, lock the lid, set to High Pressure and cook for 45 minutes, then allow a natural pressure release for 15 minutes before performing a quick release.

   For this step

   • 1 cupBeef broth
   • 1 tbspChili powder
   
3. 3

   Step 3: Shred the beef and thicken the sauce

   Remove the roast to a cutting board and shred with two forks, discarding any excess fat. Set the Instant Pot to Sauté for 3–5 minutes to reduce and thicken the cooking liquid slightly if desired, then return the shredded beef to the pot and stir to coat in the sauce; taste and adjust seasoning.
   
4. 4

   Step 4: Assemble the enchiladas

   Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/4 to 1/3 cup of the shredded beef into each tortilla, add a sprinkle of shredded cheese, roll tightly and place seam-side down in a 9x13-inch baking dish. Pour any remaining sauce from the Instant Pot evenly over the rolled enchiladas and sprinkle the remaining cheese on top.

   For this step

   • 10 count6-inch corn or flour tortillas
   • 2 cupsShredded Mexican-blend cheese
   
5. 5

   Step 5: Bake or broil until bubbly and serve

   Bake at 375°F (190°C) for 10–12 minutes, or broil 2–4 minutes until the cheese is melted and bubbly and edges are slightly crisp. Let rest 5 minutes, then serve hot with your favorite toppings such as sour cream, sliced avocado, or cilantro.
   

1. Set the Instant Pot to Sauté and heat the vegetable oil until shimmering. Season the chuck roast with salt and pepper, then brown it on all sides (about 3–4 minutes per side) to develop flavor; transfer the beef to a plate. Add the chopped onion and minced garlic to the pot and cook until softened, scraping up browned bits for 2–3 minutes.
2. Pour in the beef broth and enchilada sauce and sprinkle the chili powder into the pot, stirring to deglaze and combine the sauce with the pan fond. Return the beef to the pot, lock the lid, set to High Pressure and cook for 45 minutes, then allow a natural pressure release for 15 minutes before performing a quick release.
3. Remove the roast to a cutting board and shred with two forks, discarding any excess fat. Set the Instant Pot to Sauté for 3–5 minutes to reduce and thicken the cooking liquid slightly if desired, then return the shredded beef to the pot and stir to coat in the sauce; taste and adjust seasoning.
4. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Spoon about 1/4 to 1/3 cup of the shredded beef into each tortilla, add a sprinkle of shredded cheese, roll tightly and place seam-side down in a 9x13-inch baking dish. Pour any remaining sauce from the Instant Pot evenly over the rolled enchiladas and sprinkle the remaining cheese on top.
5. Bake at 375°F (190°C) for 10–12 minutes, or broil 2–4 minutes until the cheese is melted and bubbly and edges are slightly crisp. Let rest 5 minutes, then serve hot with your favorite toppings such as sour cream, sliced avocado, or cilantro.