Friday, November 1, 2019

Instant Pot Shredded Beef Enchiladas

Shredded Beef Burritos and enchiladas, are some of our favorite Mexican foods. Now with our Instant Pot, it I can  make up a batch of Mexican shredded beef for an enchilada dinner in less than an hour and a half, the pressure cooker turns out a tender roast, that is easy to shred, along with some wonderful drippings ready to turn into a delicious enchilada sauce.

Shredded Beef for the Enchiladas
1 2-4 pound beef Chuck Roast.
1 Tablespoon Olive oil, Avocado oil or Bacon grease for browning.
1 medium onion chopped
2 cloves garlic crushed
2 tsps Himilayan salt
1 tsp pepper,
1 tsp garlic powder
1 tsp onion powder or to taste
3 cups broth or water


  1. Press the saute' button on your Instant Pot and allow the Instant Pot to heat up for 3-4 minutes.
  2. Brown the roast in the oil, turning until all sides are nicely browned.  
  3. Add onions, and brown them lightly as well.
  4. Press the "cancel" button on the Instant Pot.
  5. Add seasoning and broth/water to the pot. Lift the roast so that the broth can get under the roast.
  6. Secure the lid and check to make sure that the pressure gauge is in the correct position.
  7. Use the manual setting, and set the Instant Pot for 70 minutes on high pressure.
  8. Once the roast is done cooking, allow pressure valve to drop, and remove roast into a bowl.
  9. Using 2 forks, pull the roast until all is shredded.

Homemade Enchilada Sauce 

2 Tablespoons butter of or oil (Olive oil or Avocado oil)
4 Tablespoons Non-GMO Cornstarch
4 cups of broth Use the broth from your roast and add more water or broth to bring to 4 cups
8 ounces tomato sauce (I have often made this sauce without the tomato sauce, and find that it is delicious that way as well).
1/4 cup chili powder
1/4 cup cumin powder
2 tsp dried oregano crushed
salt and pepper to taste

  1. In a medium saucepan, heat oil on medium heat.
  2. Add cornstarch and whisk until well blended.
  3. Slowly add and whisk broth into cornstarch mixture.
  4. Add Tomato Sauce and seasonings. 
  5. Cook until bubbly and thickened.

Shredded Beef from recipe above.
1 small white onion, minced
20-25 Non- GMO Corn Tortilla's, (the amount you need may vary with each roast), lightly sauted in an oiled saute' pan. I have found that if I use "Organic Artisan Corn Tortillas", I don't even need to saute them before making the enchiladas.

2-3 cups shredded Cheddar or Monterey Jack cheese
Enchilada sauce from above recipe

  1. To the shredded beef, add minced onion, and 1/2 cup of enchilada sauce.
  2. Stir until well combined.
  3. Pour about 1/2 cup enchilada sauce onto baking pan and spread evenly over the bottom.
  4. Fill the tortillas with the beef mixture,  roll them up and place them in a large casserole pan or cookie sheet.
  5. Pour Enchilada Sauce over all.
  6. Top with cheese.
  7. Bake 20 to 30 minutes.
  8. Enjoy!!!

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