Instant Pot, shredded beef enchiladas

Name: Instant Pot, shredded beef enchiladas
Cuisine: American
Ingredients: 3 lbs beef chuck roast, cut into 6 pieces; 2 Tbls Extra virgin Olive oil; Cumin; Chili powder; 2 cloves minced garlic; 1 1/2 cups beef broth; leaf Bay; 10 corn tortillas; 28 oz can red enchilada sauce; 2.25 oz can sliced olives; 8 oz shredded Mexican cheese; 1/2 white onion, diced; avocado and sour cream for topping

Dee Mack @cook_4709597

Instant Pot, shredded beef enchiladas

Dee Mack @cook_4709597

Saved

Ingredients

3 lbsbeef chuck roast, cut into 6 pieces
2 TblsExtra virgin Olive oil
Cumin
Chili powder
2 clovesminced garlic
1 1/2 cupsbeef broth
leafBay
10corn tortillas
28 ozcan red enchilada sauce
2.25 ozcan sliced olives
8 ozshredded Mexican cheese
1/2white onion, diced
avocado and sour cream for topping

Saved

Steps

1

Select sauté on the Instant pot. Add Olive oil.
2

Brown beef on all sides, add garlic to brown with the beef.
3

Add cumin and chili powder to taste.
4

Press cancel.
5

Add beef broth and bay leaf.
6

Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
7

Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
8

Preheat oven to 350°
9

Sauté diced onion until tender.
10

Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
11

Unwrap towel and allow tortillas to cool until you are able to handle them.
12

Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
13

Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
14

Pour remaining sauce on top of the assembled pan of enchiladas.
15

Top with cheese and olives.
16

Cover with tin foil and bake for 40 minutes.
17

Remove tinfoil and bake for an additional 10 minutes.
18

Serve with sourcream, avocados, guacamole, refried beans....etc!