Home » Shredded Beef Enchiladas | Instant Pot recipe
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These Instant Pot Shredded Beef Enchiladas feature tender and juicy beef wrapped in soft flour tortillas in a just-spicy-enough sauce with melty Mexican cheese.
Why You’ll Love This Recipe
These are a family favorite any time of year, thanks to delicious shredded Instant Pot beef, lots of cheese and a delicious sauce that’s not too spicy and kid-friendly.
We’ve been making shredded beef in the Instant Pot for years, and found the perfect ingredients for a flavorful enchilada sauce for this recipe.
This is one of our go-to Instant Pot beef recipes because it’s so versatile. If you like tacos, burrito bowls, or Mexican-inspired salads, you’ll be making this shredded beef on repeat!
Update: We make these enchiladas all year long, and so we’ve updated the post with new tips and photos to help you make it at home!
INGREDIENTS YOU NEED
Here’s what you need for the most flavorful homemade enchiladas in an Instant Pot:
- Chuck beef roast. This is a tough cut of beef that benefits from pressure cooking so it turns soft and shredded.
- Broth. Use beef broth for the strongest beef flavor, or chicken in a pinch.
- Vinegar. Just a touch of apple cider vinegar is nice to add some acid to your enchiladas.
- Salsa. You can use your favorite store-bought salsa!
- Spices. Use a mix of cumin, chili powder, onion powder, garlic powder, salt and pepper.
- Cornstarch. This is key for thickening up your enchilada sauce.
- Tortillas. You can use corn or flour.
- Cheese. Look for the blend of Mexican shredded cheeses.
How to Make Shredded Beef Enchiladas in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Start by combining the sauce ingredients in the pressure cooking pot. You’ll need the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper.
Then add your beef and secure the lid on the Instant Pot. Cook on High Pressure for 75 minutes, then let the pressure release naturally for 10 minutes before releasing the remaining pressure with a quick release.
Remove the lid, then transfer the beef to a bowl, leaving the juices inside the pressure cooking pot. Using two forks, shred the beef into small pieces. You can discard any fat as you work, or use a turkey baster or fat separator to remove liquid fat from the cooking liquid.
Next, combine the cornstarch with water in a small bowl. Add this slurry mixture to the liquid in the pressure cooker and select Saute. Cook the liquid, stirring constantly, until the sauce thickens.
Add a half cup of the sauce to the bowl of shredded beef, and spread another half cup over the bottom of a 9-by-13-inch baking dish greased with cooking spray.
Now, to fill your enchiladas, work with one tortilla at a time and fill it with a third of a cup of shredded beef. Add a tablespoon of cheese to each tortilla. Then place the rolled enchiladas in the baking dish, seam side down.
Once all of your tortillas are rolled and in the baking dish, pour additional sauce over the top. Sprinkle everything with the remaining cheese and bake at 350°F for 20 to 30 minutes. The enchiladas are done when they’re bubbly, hot, and starting to brown in places around the edges.
Remove the baking dish from the oven and let them cool for 5 to 10 minutes before serving them with sour cream, guacamole and salsa.
Important Tips for Making Beef Enchiladas
- After cooking, this beef shreds very well. It makes great tacos or enchiladas—we often cook leftovers a different way than I served them initially.
- The cooking liquids make a thin enchilada sauce. If you like a thicker sauce, you can add more cornstarch mixture or cook the sauce on Saute to reduce it more. You could also use your favorite store-bought enchilada sauce.
- After you add the cornstarch mixture, be sure to return the sauce to a simmer to make sure all of the starch is fully cooked.
- If you can’t tell whether your beef is fully cooked, use an instant-read thermometer to verify your beef is at least 145°F in the thickest part.
- If you want to remove more fat from your sauce, make the shredded beef a day ahead and refrigerate the meat and juices overnight. The next day, remove the fat the when it’s solid.
Frequently Asked Questions about Shredded Beef Enchiladas
What toppings go with enchiladas?
Serve these enchiladas with sour cream, guacamole, and salsa. Or any of your favorite Mexican toppings!
What’s the best cut of meat to make beef enchiladas?
We recommend using beef chuck roast for these enchiladas. It’s a large, inexpensive, tough cut of beef that turns juicy and tender in the Instant Pot.
Can I use store-bought enchilada sauce?
Yes, you can substitute your favorite enchilada sauce! To do this, I’d skip the salsa and the seasonings altogether and I’d try to keep as much enchilada sauce as possible on top of the chuck roast.
If you do this, make sure you use enough liquid like broth or water so your pot can come to pressure. If your sauce doesn’t have enough liquids or if it contains thickeners, it’s much more likely you’ll get the burn notice.
Can I freeze leftover shredded beef?
Yes, you can freeze fully cooled cooked beef in an airtight container for up to 6 months. I love to make a big batch of meat and freeze the leftovers with some of the cooking liquid for later.
If I don’t have a dinner planned, I like to freeze meat in individual portions. I often have kids and grandkids dropping by for a meal, so I never know how much I’ll need at one time. Freezing meats in single portions allows me to pull out one serving for a quick lunch for me or several servings when someone shows up unexpectedly.
I also like to keep single portions of Cilantro Lime Rice on hand for these last-minute meals as well.
Other Ways to Serve Instant Pot Shredded Beef
We like to serve this shredded Instant Pot beef in tacos, as burrito bowls, or over a salad. It’s a versatile dish that the entire family loves.
If you like thisShredded Beef Enchiladas recipe, you might also like myPork Tamale recipe, myCafé Rio Style Sweet Pork Tostada recipe, or myCilantro Lime Chicken Taco Salad recipe. You may also like the pork, chicken, and steak options available inThe Electric Pressure Cooker Cookbook.
You might also like these recipes from my food blogger friends:
- Instant Pot Barbacoa Beef, Taste and Tell
- Instant Pot Chicken Mole, Well Plated
- Mexican Poblano Instant Pot Chicken, Sweet Basil
More Instant Pot Beef Recipes
Try these other pressure cooker recipes with beef for dinner tomorrow night:
- Homemade Beef Stew is a hearty wintertime dinner that’s perfect on a chilly night.
- No-Grill Instant Pot Hamburgers bring the flavors of a barbecue indoors, no smokey grill necessary!
- Instant Pot Beef and Broccoli Recipe is a snappy weeknight meal with tender greens and beef that’s better than take-out.
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Shredded Beef Enchiladas | Instant Pot recipe
Yield: 10 enchiladas
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 55 minutes
Total Time: 2 hours 15 minutes
This recipe for Instant Pot shredded beef enchiladas features juicy and tender beef in a homemade enchilada sauce with rolled flour tortillas and melted Mexican cheese.
Ingredients
- 3-pound chuck beef roast
- 1 1/2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 10 6-inch flour or corn tortillas
- 1 1/2 cups shredded Mexican cheese blend
Instructions
- Mix together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper in the pressure cooking pot. Add the beef. Select High Pressure and set the timer for 75 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the beef from the pressure cooker and shred with two forks, and discard any fat as you shred. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
- In a small bowl, whisk together the cornstarch and water and add to the liquid in the cooking pot. Select Sauté and cook, stirring constantly, until the sauce is thickened slightly.
- Spray a baking dish* with nonstick cooking spray
- Mix 1/2 cup of the sauce with the shredded beef. If desired, spread another 1/2 cup sauce on the bottom of the prepared baking pan.
- Fill each tortilla with 1/3 cup of the shredded beef mixture and 1 tablespoon cheese. Roll up and place seam side down in the pan.
- Pour sauce over the enchiladas (you may not need to use all the sauce.)
- Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Serve with sour cream, guacamole and fresh salsa, optional.
Notes
* A 9x13-inch pan will fit 10 enchiladas; and 8x8-inch pan will fit 5. I prefer to only make as many enchiladas as I think we'll eat in one sitting.
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Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 826Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 161mgSodium: 695mgCarbohydrates: 101gFiber: 4gSugar: 2gProtein: 65g
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