Shredded Beef Enchiladas | Instant Pot recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spray a baking dish* with nonstick cooking spray

Step 5

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.

Step 6

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.

Step 7

Pour sauce over the enchiladas (you may not need to use all the sauce.)

Step 8

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.

Step 9

Serve with sour cream, guacamole and fresh salsa, optional.