Instant Pot Enchiladas

For the enchiladas: 

• 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

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!