Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Instant Pot, shredded beef enchiladas is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

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

Instructions 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 is going to wrap this up for this exceptional food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!