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enchiladas in a pan

Instant Pot Beef Enchiladas

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! 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Author Tiffany


  • 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.


This roast can be cooked through and ready in 35 minutes in the pressure cooker (plus the pressurizing and depressurizing time) if you are tight on time. If you have more time, it will be even juicier and more tender if you can cook it for up to 45 minutes and add 1/2 cup broth to the pot. 
For a real spicy kick, stir in 1 tablespoons adobe sauce from a can of chipotle peppers packed in adobo sauce (found in the Latino section of any common grocery store). 
You can transfer the beef to a separate bowl to shred, I like to do it in the pressure cooker so it absorbs the liquid from the pot as it is being shredded for more flavor and moisture.