Name: Instant Pot Enchiladas
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 5
Cuisine: Tex-Mex
Ingredients: 2 1/2 lbs. beef chuck roast, cut into chunks; 2 1/2 tsps taco seasoning; 1 1/2 cups beef broth (low sodium); 2 chipotles in adobo; 5 large tortillas; 15 oz. (425g) red enchilada sauce; 1 14 oz. (398ml) can black beans, drained and rinsed; 3/4 tsp kosher salt; 280g Monterey jack cheese, shredded; avocado; radish, thinly sliced; cilantro; hot sauce (optional); sour cream (optional)

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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.

Why You’ll Love These Shredded Beef Enchiladas

Hands off and easy to prepare: they take some time in the Instant Pot, but it’s all hands off, so you can be doing other things.
Pantry ingredients: using items like taco seasoning, canned beans, chipotles in adobo and ready made enchilada sauce will save you more time.
Customizable: add any toppings you like, or bulk up the enchiladas with more veggies if you prefer.
Soul food: comforting and oh so tasty.

Ingredients

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.

beef chuck roast: this is great for shredding as the pressure cooker does all the work to make the beef tender. See substitutions for other options.
taco seasoning: I do usually make my own because I like to, but you can use pre-made mixes to save time. I love this brand and use their enchilada sauce – it’s made with high quality ingredients.
beef broth (low sodium): see substitutions for other options.
chipotles in adobo: these canned chipotles add SO much flavour to things, I always have them in my pantry.
large tortillas: if you need a grain-free version, these burrito ones from Siete are great! Or use corn tortillas.
red enchilada sauce: I have used this one before and it’s pretty good. I also like the red enchilada sauce from Siete.
canned black beans
kosher salt
Monterey jack cheese
toppings: radish, avocado, hot sauce, cilantro, sour cream or Greek yogurt.

How to Make Instant Pot Beef Enchiladas

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.

enchiladas covered with 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!

Substitutions

Chuck roast: if you don’t want to make chuck roast, you could also use browned ground beef instead. Personally, I prefer these shredded beef enchiladas way more than ground beef.
No beef: try these shredded chicken Instant Pot tacos instead. Use the shredded chicken filling in these enchiladas!
Grain-free: use these grain-free tortilla wraps from Siete. I truly LOVE their products. Or use corn tortillas, which are a more traditional option as well.
Dairy-free: use your favourite dairy-free shredded cheese.
Enchilada sauce: if you prefer to make your own, there are plenty of delicious recipes online to follow. Otherwise, choose a product you love.
More veggies: if you want to cut back on the amount of beef, add more veggies such as sautéed mushrooms, sweet potato, bell peppers and/or corn.

Tips for Making the Best Instant Pot Enchiladas

Warm the tortillas: by warming and browning them slightly before baking, you’ll end up with better tasting enchiladas that won’t get as soggy as others. Another option is to fry your tortillas quickly in oil before you fill and roll them. Personally, I don’t bother with this because I’m lazy.
Don’t skimp on the filling: if we’re gonna be making these indulgent beef enchiladas, don’t skimp on the filling. Load them up so they’re nice and full, seriously, don’t be shy!
Use a good amount of enchilada sauce: when topping the enchiladas, we want it saucy. So don’t skimp on that either. Nobody wants a dry enchilada with some crusty red sauce on top…
Keep it cheesy: whether it’s dairy-free or not, let’s also not be shy with the cheese. It’s supposed to be cheesy, my friends.

How to Store

Make ahead: if you want to make these Instant Pot enchiladas ahead of time, simply keep the sauce separate from the tortillas as they would make a soggy mess.
Defrost: defrost both the rolled up enchiladas and the sauce (if you made your own) and then top and bake them in the oven as normal. Or bake from frozen and top with the sauce as normal.

Notes about these enchiladas

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.

More Mexican and Tex-Mex Inspired Recipes

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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