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Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Instant Pot, shredded beef enchiladas is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Instant Pot, shredded beef enchiladas is something which I have loved my entire life. They’re fine and they look wonderful.
These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. These Pressure Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It's easy to see why—they're easy to make, and you can customize the spices and heat level to your.
To begin with this particular recipe, we must prepare a few components. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook it.
Materials for making of Instant Pot, shredded beef enchiladas:
- Take 3 lbs beef chuck roast, cut into 6 pieces
- Take 2 Tbls Extra virgin Olive oil
- Get Cumin
- Make ready Chili powder
- Get 2 cloves minced garlic
- Prepare 1 1/2 cups beef broth
- Get leaf Bay
- Take 10 corn tortillas
- Make ready 28 oz can red enchilada sauce
- Make ready 2.25 oz can sliced olives
- Get 8 oz shredded Mexican cheese
- Make ready 1/2 white onion, diced
- Prepare avocado and sour cream for topping
The best Enchiladas recipe I have ever tried! Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Then, follow the basic steps of putting together a burrito, enchilada or quesadilla. Use Mexican toppings like guacamole, jalapenos, shredded Mexican cheese blend and enjoy.
How To Make Instant Pot, shredded beef enchiladas:
- Select sauté on the Instant pot. Add Olive oil.
- Brown beef on all sides, add garlic to brown with the beef.
- Add cumin and chili powder to taste.
- Press cancel.
- Add beef broth and bay leaf.
- Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
- Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
- Preheat oven to 350°
- Sauté diced onion until tender.
- Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
- Unwrap towel and allow tortillas to cool until you are able to handle them.
- Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
- Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
- Pour remaining sauce on top of the assembled pan of enchiladas.
- Top with cheese and olives.
- Cover with tin foil and bake for 40 minutes.
- Remove tinfoil and bake for an additional 10 minutes.
- Serve with sourcream, avocados, guacamole, refried beans….etc!
Instant Pot Shredded Beef with peppers and onions is one of the best Mexican pressure cooker dinner recipes! Transform your chuck roast into this delicious meal. Then use any leftovers to make beef enchiladas. Shredded Beef Enchiladas have remained one of my favorite foods over a decade after leaving college (sob), so I decided to Seasoned chuck roast is slow-cooked in a crock pot then shredded and rolled in corn tortillas with cheese, smothered in enchilada sauce, and then topped with more. This recipe delivers a spiced, tender shredded beef from the Instant Pot in less than an hour.
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