There is nothing quite like a loaded enchilada topped with ALL. THE. THINGS. Sure, they're not something you have on the regular, but when you do, you might as well enjoy them to the fullest extent. Enter these Instant Pot enchiladas made with shredded beef chuck. After you let them pressure cook for 45 minutes, you're rewarded with shredded, delicious beef. Then you add some beans, enchilada sauce (of course) and lots of cheese. Bake in the oven and top with your fave things.
You don't need a lot of ingredients for these easy Instant Pot enchiladas, if you are using pre-made or canned ingredients, I've included links to the ones I use and enjoy.
Place the beef chuck pieces into the Instant Pot and add the taco seasoning, beef broth and chipotles.
Secure the lid and ensure it's set to sealing. Cook on high pressure for 45 minutes, let the pressure release naturally for ten minutes and then do a quick release.
Carefully remove the lid and take out the beef chunks and any chipotles, leaving the liquid behind and place in a large bowl. Shred with two forks.
While the beef is cooking, heat the tortillas through on the stove over medium heat, until lightly browned. Keep warm in a tortilla warmer, or on a plate covered with a clean kitchen towel.
Add about 1/2 cup of the enchilada sauce to the beef along with the beans. Season with salt, adding more as needed, depending on how salty your enchilada sauce is.
Spoon some enchilada sauce on the bottom of a 9 x 13 baking dish so it covers it lightly.
Portion the beef and bean mixture into the tortillas, topping with about 3/4 of the shredded cheese and roll them up. Place in the baking dish.
Cover the enchiladas with remaining sauce and cheese.
Place in the oven to bake for 15 minutes (covered). Remove the foil cover and bake for five to seven minutes, until bubbly and the cheese is melted.
Top with radish, avocado and cilantro and serve with any other toppings you'd like. Enjoy!
I absolutely love these Instant Pot shredded beef enchiladas as is. They're certainly not an every day recipe, but when you get that craving, you gotta just do it sometimes.
If you are looking for an authentic Mexican enchilada recipe to try, I highly suggest this version, which includes a homemade enchilada sauce and uses corn tortillas.
This recipe is definitely not authentic, uses shortcuts and is much more Tex-Mex inspired. It's ideal for a quicker weeknight dinner because of the use of canned ingredients.
If you prefer a homemade enchilada sauce, make one. I've done that many times in the past and it's quite easy to make. But sometimes, a shortcut is great too.
If you make these Instant Pot enchiladas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!
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These easy Instant Pot enchiladas with shredded beef are seriously so good! Serve them with your favourite toppings like avocado, radish and cilantro.
Serving: this recipe makes enough filling for about 5 very large enchiladas. One enchilada per serving.
Leftovers: store in the fridge in a sealed container for up to three days, reheat in the oven for best results.
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