July 14, 2022

Instant Pot Enchiladas

Instant Pot Enchiladas

These easy Instant Pot enchiladas with shredded beef are seriously so good! Serve them with your favourite toppings like avocado, radish and cilantro.




For the enchiladas: 

For topping:

  • avocado
  • radish, thinly sliced
  • cilantro
  • hot sauce (optional)
  • sour cream (optional)

For the enchiladas:

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375℉.
  5. 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.
  6. Spoon some enchilada sauce on the bottom of a 9 x 13 baking dish so it covers it lightly.
  7. Portion the beef and bean mixture into the tortillas, topping with about half of the shredded cheese and roll them up. Place in the baking dish and cover with remaining enchilada sauce and cheese.
  8. 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.
  9. Top with radish, avocado and cilantro and serve with any other toppings you'd like. Enjoy!


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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July 19, 2022
Make these now! Once you buy your ingredients, this is the easiest recipe to execute...it's so hands off! I started the beef in the instant pot an hour before we wanted to eat and prepped the toppings while all of that was cooking. I used stewing beef and a home-made taco seasoning. I didn't have any beef broth so I used half of a bouillon cube - worked just fine! The enchilada sauce was store bought (Frontera brand) and it was delicious. Highly recommend the Monteray jack cheese - I used some Violife mozzarella that I happened to have at home but I can see how the sharp taste would add to the overall flavour.