What’s better than Instant Pot Beef Enchiladas? So easy, flavorful, the beef is cooked up quickly and ready for shredding right in the Instant Pot. Add beef to flour tortillas, smother in enchilada sauce and cheese, and bake for a simple beef enchilada recipe from scratch!
I love my Instant Pot as much as the next person. Truly. But, I do admit sometimes these pressure cooker creations need a little finishing off. Cooking a beef chuck roast in the Instant Pot though drastically speeds up the cooking time on this cut of meat, making an electric pressure cooker shredded beef recipe like this one go much, much faster.
While you could do all sorts of things with Instant Pot shredded beef, I am starting with these spicy beef enchiladas because, well, I was in the mood for something warm and filling, yet spicy and a bit on the Southwestern flavor side of things. These beef enchiladas are also a great meal to take to someone who is sick, just had a baby, or someone who you think could use a meal from a friendly, familiar face (like yours!).
WHAT ARE THE INGREDIENTS IN BEEF ENCHILADAS?
To make these simple beef enchiladas from scratch, simply round up the following ingredients, then move to the “How to” section, below.
- Beef chuck roast
- Chili powder or chipotle chili pepper
- Garlic powder
- Onion powder
- Beef broth or water
- Mild or medium red enchilada sauce
- Fajita-size flour tortillas (8-inch)
- Shredded Mexican blend cheese
- Cilantro, avocado, tomatoes, onions, sour cream, olives, or any other of your favorite toppings
HOW TO MAKE INSTANT POT BEEF ENCHILADAS
Ready to rock some this amazingly simple electric pressure cooker shredded beef recipe? (Now that’s a fancy way to say it, right?) Let’s do this!
First, you’ll put the chuck roast pieces in a large bowl and toss with 2 tablespoons of oil, and sprinkle generously with salt. Then, in a smaller bowl, stir together cumin, chili powder, garlic powder, and onion powder. Sprinkle this spice mixture all over the beef and toss to coat.
Next, turn your Instant Pot (or pressure cooker) to “Saute” and add in 2 tablespoons of oil. Lay the beef pieces into the pot using tongs. Let each side of the roast sear for 2-3 minutes. Take these out of the pot and put them on a plate nearby.
Add the beef broth (or water) to the pot, then return the meat, cover, seal, and set to “Manual” or “Pressure Cool” for 35-45 minutes. While that’s cooking, turn your oven on to 375 degrees and then grease a 9×13 baking pan or casserole dish. Add 1 cup of enchilada sauce to your baking dish and spread it around evenly.
Once the timer is finished on your Instant Pot, do nothing so that the steam and pressure can naturally release for 15 minutes (a timer will count down for you). At the 15-minute mark, open the vent and allow it to depressurize completely until the float valve drops.
Take the lid off and shred the beef using two forks. Grab your tortillas and fill each one with some beef and some of the two cups of the shredded cheese. Roll them and place side-by-side in your prepared baking dish.
Pour the remaining enchilada sauce over the enchiladas, then top with the remaining cup of shredded cheese. Make a tent out of foil and bake the enchiladas for 15 minutes or until cheeses are melted, then remove the foil tent and bake for another 5 minutes.
Add your favorite toppings and serve!
HOW DO YOU MAKE BEEF ENCHILADAS IN THE SLOW COOKER?
No Instant Pot? No problem! You can make these Beef Enchiladas just as easily in the slow cooker. Follow the instructions as stated, except you’ll need to sear the beef in a skillet on the stovetop as a slow cooker doesn’t have a “sear” function on it.
Add the remaining ingredients and cover, cooking on low for 4-6 hours or high for 2 hours. Shred, fill tortillas, and bake as instructed.
WHAT CAN YOU SERVE WITH ENCHILADAS?
Looking for the best sides to serve with Beef Enchiladas? You’ve come to the right place!
- This Mexican Volcano Dip makes a great complement to some spicy beef enchiladas! Serve it as an app or on the side with the enchiladas. I’ve even been known to pile the dip right on top of my enchiladas — it’s all the best toppings in one, after all!
- Make this Avocado Corn Salad (minus the chicken) for a refreshing, light, slightly sweet, totally yummy side dish.
- Creamy Avocado Pasta is a great Southwestern side dish that pairs well with tacos, fajitas, and yes, even enchiladas.
- Consider making a side salad with this Cilantro Avocado Ranch Dressing. Sooooo good!
All you’ll need to make is this Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing when serving up your Beef Enchiladas!
Instant Pot Beef Enchiladas
- 2.5-3 pounds beef chuck roast, cut into 3-inch chunks
- 4 tablespoons oil divided
- salt, to taste I used 2-3 teaspoons
- 2 teaspoons cumin
- 2 teaspoons chili powder or 1 teaspoon + 1 teaspoon chipotle chili pepper for more heat
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth or water
for the enchiladas
- 30 ounces mild or medium red enchilada sauce
- 8-10 fajita-size flour tortillas (8-inch)
- 3 cups shredded Mexican blend cheese divided
- cilantro, avocado, tomatoes, onions, sour cream, olives or other favorite toppings
- Place beef pieces in a large bowl and toss with 2 tablespoons of oil. Season generously all over with salt. Stir together cumin, chili powder, garlic powder, and onion powder. Sprinkle all over the beef and toss to coat.
- Set pressure cooker to SAUTE and drizzle with 2 tablespoons oil.
- Use tongs to sear the beef pieces in the pot for 2-3 minutes on each side.
- Remove from pot, add beef broth. Return meat to pot, cover, seal, and set to MANUAL or PRESSURE COOK for 35-45 minutes (see note).
- Preheat oven to 375 degrees and grease a 9x13 baking pan or casserole dish. Spread 1 cup enchilada sauce in the bottom of the pan.
- NATURAL RELEASE (do nothing) for 15 minutes, then turn the vent and allow it to depressurize completely until float valve drops.
- Remove lid and use two forks to shred the beef. (see note)
- Fill tortillas with beef and 2 cups of the shredded cheese (reserve 1 cup for later). Roll and place side by side in prepared pan.
- Pour remaining enchilada sauce over the enchiladas, then top with remaining shredded cheese.
- Tent with foil and bake for 15 minutes til cheeses are melted. Remove foil and bake another 5 minutes. Add your favorite toppings and serve.
slow cooker directions
- Sear beef pieces in a skillet before placing in the slow cooker (optional). Cover and cook on high for 2 hours, low for 4-6 hours.