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Pressure Cooker Shredded Beef Enchiladas

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Bound to Recipe

These (Instant Pot) Pressure Cooker Shredded Beefiness Enchiladas are sure to be a family unit favorite. Featuring pressure cooker shredded beef, these enchiladas are then wrapped in a soft flour tortilla, covered in a not-as well-spicy sauce and Mexican cheese, and baked in an oven until golden brown and gooey.

Instant Pot Shredded Beef Enchiladas

These Force per unit area Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It's piece of cake to meet why—they're piece of cake to brand, and you tin can customize the spices and heat level to your family's gustation. (My boys like to peak theirs with a generous amount of Cholula while my daughter keeps information technology mild.)

To make the beef, you just pop all the ingredients into the pressure cooking pot and cook at High Force per unit area. It's dump-and-go, no browning required. This makes it piece of cake to brand the beef in advance—either the night before or in the forenoon—then they're quick and piece of cake to roll and bake when dinnertime rolls effectually.

Converting Slow Cooker Recipes to Pressure Cooker Recipes

Marci, a Force per unit area Cooking Today reader, emailed me to enquire for advice on converting a couple of ho-hum cooker recipes to force per unit area cooker recipes, including a recipe for Shredded Beef Enchiladas from Mel's Kitchen. Mel's recipe looked like 1 my family would love, so I decided to catechumen it into a pressure cooker recipe and share it with anybody.

Irksome cooker recipes are generally like shooting fish in a barrel to catechumen to pressure cooker recipes because they generally call for liquid and marinades. Pressure cookers also makes quick soups that sense of taste like they've simmered in your slow cooker all day long.

For more details on how to convert your own recipes to pressure level cooker recipes, see my How to Convert a Recipe post. For greater detail, see "Converting a Regular Recipe for a Force per unit area Cooker" (pages 25-27) in myElectrical Force per unit area Cooker Cookbook.

Enchiladas, Burritos, Tacos and More

The Shredded Beefiness Enchiladas recipe makes plenty meat for about 10 enchiladas. I but fabricated six and froze the rest of the meat for tacos for another day.

Electric force per unit area cookers like the Instant Pot are perfect for turning inexpensive cuts of meat into tender, succulent meals. These meats are fall-apart tender and perfect for making fillings for enchiladas, burritos, tacos, and more than.

I dearest to make a big batch of meat and freeze the leftovers for later. If I don't accept a dinner planned, I like to freeze meat in individual portions. I oftentimes take kids and grandkids dropping by for a meal, so I never know how much I'll need at one time. Freezing meats in unmarried portions allows me to pull out one serving for a quick lunch for me or several servings when someone shows up unexpectedly.

I too like to keep single portions of Cilantro Lime Rice on hand for these concluding-minute meals too.

Pressure Cooker (Instant Pot) Shredded Beef Enchiladas

Making Shredded Beef Enchiladas in an Instant Pot

An Instant Pot is one of the most popular brands of electrical pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Shredded Beef Enchiladas!

Collage showing the making of Pressure Cooker Shredded Beef Enchiladas

When making this recipe, use a chuck roast considering information technology has plenty of fat and the meat will come out super tender and flavorful.

Later cooking, you will go rid of near of the fatty when you shred the beefiness and separate the fat from the cooking liquids.

Apply an instant-read thermometer to verify your beef is at least 145°F in the thickest role afterward cooking.

If y'all desire to become rid of even more fatty, make the shredded beef a day ahead and refrigerate the meat and juices overnight. The next day, remove the fat the when information technology'southward solid.

Slow cooked flavor in a fraction of the time - Pressure Cooker Shredded Beef Enchiladas

Mel said the recipe was sent to her by a reader, and it is a keen recipe. The beef is rich and flavorful. I used a mild salsa and the beef was not very spicy. If you similar your beef enchiladas with a bit more boot, I would use a hot salsa or add a tin of diced chiles.

Update:This recipe is even so on regular rotation at my firm. Here'due south a quick video to show you lot how I go far!

Ingredients

  • 3-pound chuck beef roast
  • ane 1/2 cups beefiness broth
  • 2 tablespoons apple cider vinegar
  • 1 loving cup salsa
  • 1 teaspoon footing cumin
  • 1 teaspoon chili powder
  • i teaspoon onion pulverisation
  • 1 teaspoon garlic powder
  • ane teaspoon common salt
  • one/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • iii tablespoons water
  • x 6-inch flour or corn tortillas
  • ane ane/2 cups shredded Mexican cheese alloy

Instructions

  1. Mix together the broth, vinegar, salsa, cumin, chili powder, onion pulverisation, garlic powder, common salt and pepper in the pressure level cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure level cooker and employ a natural pressure release for 10 minutes and then exercise a quick pressure release to release remaining pressure. When valve drops carefully remove lid.
  2. Remove the beef from the pressure cooker and shred with two forks, discard whatsoever fat as y'all shredded. Utilize a turkey baster or fatty separator to remove backlog fat from the cooking liquid.
  3. In a small basin, whisk together the cornstarch and iii tablespoons h2o; add to the liquid in the force per unit area cooking pot. Select saute and cook, stirring constantly, until the sauce is thickened slightly.
  4. Mix 1/2 cup sauce with the shredded beef. Spread i/two cup sauce on the lesser of a 9 x 13-inch pan sprayed with non-stick cooking spray.
  5. Fill each tortilla with one/3 cup of the shredded beefiness mixture and 1 tablespoon cheese. Curl up and identify seam side down in the pan.
  6. Pour sauce over the enchiladas (yous may non demand to employ all the sauce.)
  7. Top with any remaining cheese and bake at 350 degrees for twenty-30 minutes until bubbly and hot. Permit the enchiladas rest for 5-10 minutes before serving.
  8. Serve with sour foam, guacamole and fresh salsa, optional.
Nutrition Data:

Yield: 10 Serving Size: i
Amount Per Serving: Calories: 826 Full Fat: 17g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 161mg Sodium: 695mg Carbohydrates: 101g Fiber: 4g Sugar: 2g Protein: 65g

If you like this Pressure level Cooker Shredded Beef Enchiladas recipe, you lot might also like my Pressure level Cooker Pork Tamale recipe, my Cafe Rio Mode Sweet Pork Tostada recipe, or my Pressure level Cooker Cilantro Lime Chicken Taco Salad recipe. You may too like the pork, chicken, and steak options available inThe Electric Pressure level Cooker Cookbook.

All are faster and easier when made in your Instant Pot or other brand of electric pressure cooker.

You might also similar these recipes from my food blogger friends:

Instant Pot Barbacoa Beef, Taste and Tell
Mexican Poblano Instant Pot Craven, Sweet Basil
Instant Pot Chicken Mole, Well Plated

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