Shredded Beef Enchiladas | Instant Pot recipe
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
Serve these enchiladas with sour cream, guacamole, and salsa. Or any of your favorite Mexican toppings!
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.
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.
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 this Shredded Beef Enchiladas recipe, you might also like my Pork Tamale recipe, my Café Rio Style Sweet Pork Tostada recipe, or my Cilantro Lime Chicken Taco Salad recipe. You may also like the pork, chicken, and steak options available in The 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.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Shredded Beef Enchiladas | Instant Pot recipe
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: 10 Serving Size: 1Amount Per Serving: Calories: 826Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 161mgSodium: 695mgCarbohydrates: 101gFiber: 4gSugar: 2gProtein: 65g
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Could you use a frozen chuck roast in the Instantpot? If so, would you need to cook it for a bit longer? Part of the allure of the Instantpot for me was hearing you didn’t need to thaw your meat. (I’m not always on the ball with meal planning, lol)
Hi Julia – yes, you can use frozen chuck roast, especially in a recipe like this one where the meat is shredded. Add 5 minutes per pound to the cook time.
This recipe was a huge hit for my family. I will be making it again tomorrow. I’m wondering how I could cook this, at some point in the future, with ground beef. I know they won’t be quite as good, but want to try that anyway. What would the cook time change to? Thank you for the great recipe!
So glad your family loved the recipe. I would brown the ground beef and drain it if neceessary, then pressure cook it for 3 minutes.
Great… thanks for the quick reply, Barbara!
Hello! Just an update to say I’ve made these with ground beef a bunch of times. I like being able to drain the fat before pressure cooking. My family loves these, both ways!
Thanks for the update! I’ll have to try them with ground beef one day.
Hi! If I make the heat and sauce ahead and refrigerate, how much longer should I bake them? Thank you!
I think 30 minutes should be plenty of time even if the meat and sauce are cold. Enjoy!
I have a rump roast a d im wo dering if i need to adjust the cooking time?
Hi Tracey – yes, I would use the same time. If it doesn’t shred easily, you can put it for a little longer cook time.
My husband and daughter love love love this recipe. My daughter is gone dog and house sitting for 10 days and even said she’d come home for dinner one night if I made these. Lol. I guess that’s one way to be able to spend time with her.
That’s awesome – thanks for sharing Carrie!
Can this recipe be used with the same amount of chicken? Would the cooking time need to be shortened?
Hi Carla – I haven’t tried it with chicken, but I assume it would work well. Yes, you would reduce the cook time https://www.pressurecookingtoday.com/pressure-cooker-chicken-taco-filling/ use the cook time in that recipe and I would substitute chicken broth. Let me know if you try it.
I have a previously cooked roast on the freezer I’d like to use. How do I handle the enchilada portion of the recipe? Mix and cook in the IP for 10 min? Would that work? Thanks!
Hi Jenette – it depends on how long the roast was cooked. Was it cooked until it was fall apart tender, or sliceable? You can start with 10 minutes and see if it will shred, if not, lock the lid back in place and cook it longer.
All prepped and ready for the oven
A 3 lb chuck yielded enough filler for 24 enchiladas.
My tip is to pre-bake the corn tortillas at 359 for 5-10 minutes just so they’re not so flimsy while still remaining rollable
Thanks for sharing your tip Jeff! Enjoy 🙂
This as delicious first time I’ve made my own enchilada sauce. I did add 3 chipotle peppers in adobo to the beef during cooking. Also after I shredded the beef added cilantro to the beef. I had a hard time getting the sauce to thicken even with the cornstarch but it was delicious anyway. I found my new way of making enchiladas.
Hi Gina – Sounds like a delicious way to change it up. It can take a while to thicken up the sauce if you have a lot of sauce, you can just use part of it.
Yum, yum, yum! I used this recipe exactly as written. I had to stop my husband from eating the meat directly from the bowl as I was assembling the enchiladas.
That’s great – thanks Diane!
Same time for 2.5 lb. Roast?
Hi Brooke – you could decrease the cook time 5 – 10 minutes for a smaller roast.
Making this for dinner just wondering if any one has tried making spanish rice for a side with extra sauce?
I haven’t tried it but it sounds tasty. https://www.pressurecookingtoday.com/quick-and-easy-spanish-rice/
Made the meat and sauce to serve with soft tacos. So so delicious. I seasoned my meat and browned it first before adding in the liquid. So good. Thanks!
Glad it was a hit Sarah!
I may be missing something, but how does each serving of one burrito have 826 calories and the carbohydrate count of 101?
Hi Marie – Looks like I’ll have to use a different source to figure the nutrition on this one. The automated program doesn’t always get it right. Thanks for the heads up.
Didnt love this one. The meat was delicious but the sauce was definitely NOT the proper consistency for assembling enchiladas, and mine ended up fairly soggy because of that. Would definitely prepare or buy enchilada sauce separately next time. But the meat was very good cooked this way. Made a 2.5lb roast and took 10 min off the time. Super tender.
Hi Cate – glad you enjoyed the meat. Did you thicken the sauce with the cornstarch? Did you bring it to a boil until it was a consistency you liked? You can also add additional cornstarch slurry if needed.
Made this 12/15…
Trimmed most of fat off meat before cooking. Fat skimming sauce not necessary.
Added 1- 4 oz can of La Perferida Mild Chiles and 1- cup sliced caramelized onions to shredded beef.
Chopped green onion as garni just before plating.
Guacamole on the side.
Froze excess sauce in ice cube tray … and froze unused shredded beef in vac-seal bag.
Great recipe …
P.S. Makes a great filling for a burrito …. add some Mexican rice and beans, along with a little chopped lettuce and tomato and a generous dab of guacamole …… M-m-m-m M-m-m-m Muy Bueno !
Sounds like delicious additions. Thanks for sharing your tips Massey!
Thanks for the recipe,it looks great.
Barbara, I am in the process of cooking it for the first time. My plan is to cook the beef, finish the sauce, make the enchiladas, separate them into 2 freezer containers and freeze for a later date. Should I bake and then freeze or freeze after assembly? Thanks
Hi Cary – I would probably assemble the enchiladas, but not top them with the enchilada sauce and freeze a portion of the enchilada sauce separately to top the enchiladas with when you bake them later. Let me know how it goes 🙂 I haven’t tried freezing them wrapped.
Thank you for your quick response. My hopes were to make and freeze a batch for my daughter’s family for one of those days she doesn’t have much time to prepare a meal after work. I’m going to try preparing, baking and then freezing. I’ll let you know how they turn out.
Barbara, I ended up bringing it to my daughter’s for dinner so did not need to freeze. Just wanted you to know how delicious everyone found the recipe. I added 2 chipotle peppers with sauce and served it with Spanish rice. Thank you for sharing. This is definitely a keeper!
That’s awesome! Thanks for the follow-up.
Sounds like an interesting recipe – but I still prefer using ground beef in my enchiladas and can not see the sense in shredding a perfectly good pot roast – sorry
My mom always preferred ground beef tacos, but for me shredded beef is so much more succulent and tasty.
I made this tonight, and it came out fantastic! My only quibble—and it’s not a quibble with the recipe—is that I really don’t like shredding chuck roasts because of how much fat and connective tissue you have to remove. The pressure cooking part is so very easy . . . and then comes the shredding. Ugh! It would probably be worth it to me to buy pre-shredded meat when I want enchiladas. Is there some way to make the shredding easier (I’m using the two-fork method, and I use a boning knife to trim away the junk)?
BTW, love your Electric Pressure Cooker Cookbook.
Thanks Carol! So nice to hear you’re loving my cookbook. OXO sells claws https://amzn.to/2QsmY63 that make shredding easier. Some people like to use a stand mixer with the paddle attachment to shred meats. Cutting the roast into smaller strips and cutting out some of the junk before cooking can make it easier as well.
If you have the time I recommend you let the meat get to a temp you can handle with your hands. I then put on clear vinyl gloves made for kitchen use and shred it by hand. It goes so much faster and getting the bad bits out goes so much quicker with the dexterity you have in your hands versus using forks or claws.
Thanks for sharing Darren.
Hi Barbara, I’ve always wondered when converting recipes that are tailored for the Instant Pot, does the 75-minute in this instance include “coming up to pressure” time or not? I know that with old style PCs like mine, we are told to start timing AFTER high pressure has been reached. (You listen for that slow and steady whistle, turn the flame down, and start timing) As you can tell, I have an “old-timey” pressure cooker, and I have been using it forever. And as much as I would love an IP, I can’t seem to justify buying one when my nonelectric Magefesa still works perfectly. But I’ve always wondered about IP cooking times and whether they need to be lowered for regular PCs. Thank you!
Hi! The electric pressure cookers / Instant Pot don’t start counting down the time until it has reached pressure either, so your time will be the same on most items. Stove top pressure cookers cook at a higher psi typically, so on long cooking items you can reduce the time by about 15%.
This has to be one of my favorite comfort meals, I didn’t know it was so easy to make the beef in my pressure cooker like this!
I loved this! My family enjoyed it too!!
Love this idea for beef enchiladas! The meat looks so tender!
These are so yummy! I’m going to make these again!
Oh, my goodness! The shredded beef enchiladas were so good (first time making these) that my husband ate three 1/2 sandwiches of the meat and sauce before I could finish making the enchiladas!! They are wonderful! The only thing that I added was a little bit of hot sauce. Terrific and SO EASY!!! Thank you!!
So glad they were a huge hit! Thanks Charlene 🙂
Is this recipe really 13 pounds of beef?
lol – no it’s one 3 pound chuck beef roast.
I don’t have a chuck roast so am going to use beef stew meat in cubes. How long should I cook it? 45 minutes?
Hi Debbie – you would cook it more like this recipe https://www.pressurecookingtoday.com/beef-stroganoff-pressure-cooker/ for 18 minutes.
If I double the recipe and have 2 roasts in my pressure cooker, should I increase the cook time?
Hi Kristen – if you have room for 2 roasts in your pressure cooker, you would not increase the time. You never want to fill your pot more than 2/3’s full. Enjoy!
I’m planning on making this tonight for dinner but was wondering how long I should cook the roast if I cut it in half (1 1/2 pounds). There is only two of us so I generally like to make half recipes if possible and then I’d be able to use the other half for another pressure cooker recipe that I’ve been looking to try. If you have time I’d love to know your thoughts. Thank you!
Hi Katie – I’d start with 45 minutes and see if it’s as tender and shreddable as you like. Enjoy!
Thank you so much! I will give that a try and let you know how it goes!
Loved the enchiladas! The sauce is so good! I ended up cooking the roast for 65 minutes total with a 10 minute natural release to get it to the tenderness I was looking for because it just wasn’t there after 45 minutes. Overall, very good recipe that was easy to make and one I will definitely be making again!
Thanks for the follow up! So glad you loved them 🙂
I’ve made this several times now and we all LOVE it! Quick question though- My roast is slightly bigger this time (3.35 lbs.) How long would you recommend cooking it?
Thank you so much for all the recipes!
Thanks Becky! Glad you’re enjoying the recipe. As long as the roast isn’t significantly thicker, you probably won’t need to increase the time at all.
I started making this, but I forgot the vinegar! Can I add it to the sauce after it’s done pressure cooking?
You can add it after pressure cooking.
I cooked mine for the 75 minutes on high pressure and it came out super tough…I couldn’t even shred it. I am new to pressure cooking. What did I do wrong?
Hi Maylyn – sounds like it needed to be cooked longer. How big was your roast?
What cut of meat did you use? There’s no way a Chuck/Pot roast (or round steak!) should be at all tough after 75 minutes…? I’m shocked this recipe even call for that long! Tip: When cooking a pot roast, if you’re going to shred it anyway, cut it up into large chunks before browning! Cuts the cooking time way down and assures it will be WAY done for shredding!
Hi Chris – some people don’t like cutting meat and prefer to cook a roast whole. There isn’t one right way or wrong way to pressure cook. I’ve got recipes doing it both way. Definitely do which ever way you prefer.
These were awesome! Next time will add some peppers and onions as well.
Thanks Cody! Good idea – sort of fajita shredded beef enchiladas.
Would it turn out ok to make this meal a day ahead and refrigerate to bake the following day?
Hi Morgan – ideally, I’d make the meat/sauce the day before and then assemble and bake the day you’re going to eat it. The enchiladas come together really quickly when the meat is ready. Enjoy!
I wonder if I can do it with chicken, and chicken stock..just leave out the vinegar maybe?
Hi Dianne – I think chicken would work well. I wouldn’t leave out the vinegar. You’ll need to change your cook time to 10 – 12 minutes depending on how big your chicken breasts are or if you’re using chicken thighs, which I prefer in the pressure cooker. Let me know how it goes.
I tried to make frozen chicken thighs in the pressure cooker, and they came out stringy and tough.
What did I do wrong? Cooked it for 10 minutes.
Did you cook them in a sauce / liquid? Here’s my favorite chicken thighs recipe https://www.pressurecookingtoday.com/pressure-cooker-thai-chicken-thighs/
Could I do this with ground beef?
No, I don’t think this recipe would work very well with ground beef.
I want to make this using a 2.5 pound top round (London broil). Do you recommend any changes since the meat is leaner?
Hi Linda – if I was using a London broil for this recipe, I’d probably slice it thinly and cook it for a much shorter time like in my Mongolian Beef recipe https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/ just changing out the ingredients for this recipe. Let me know if you give it a try. 🙂
Is the beef added in one piece or cut into smaller chunks of uniform size?
Hi Paula – yes, the beef is in one piece. If you wanted to cut it, you could reduce the cook time.
I made this as written. No changes. The only thing “special” I did was used fresh grocery store hot salsa instead of the canned stuff. The sauce didn’t thicken as much as I thought it would or should, but my husband said this is his new favorite meal!!! Super easy and very delicious. This will go into regular rotation at my house!!!
Thanks – glad to hear it was a huge hit. If you’d like the sauce a little thicker, you can add more cornstarch slurry until it’s the consistency you’d like.
it is so refreshing to have recipes that are not packaged based…a can of this a packet of that. I’ve had my pressure cooker for a couple months now after my very old crockpot died on me. The only day that don’t use my pressure cooker is when we eat leftovers! So finding wholesome recipes that we can use is a little more work. using the pressure cooker not only is the flavor way better than restaurant but is still time effective. I made this for dinner tonight and my picky 3yr old and husband loved them very much! looking forward to more healthy fixins!
Thanks! So glad you and your family loved it. 🙂
Is the setting the “meat” setting then 75 minutes or should I choose “Manual” and 75 minutes? Using an InstantPot 6 quart! Thanks!
Hi Deanna – I generally always use the manual setting, but either would be fine. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
I made this last night using a chuck roast. The meat came out incredibly tender! I reduced the sauce which made a delicious homemade enchilada sauce. Thanks for another great recipe.
Can you use a frozen roast? If so, how would that change the cooking time? Thanks! Can’t wait to try this!
Hi Melissa – yes, you can use a frozen roast but the cook time will be longer for a large frozen roast. Here’s a guide I like http://missvickie.com/howto/meat/frozenmeats.htm. Vickie recommends adding 5 minutes for each inch of thickness.
I’ve made this a few times with a roast that is on sale (usually a bottom round). Every time the meat is nice and shreddable on the outside but the inside is solid and I end up having to throw it away. I’m a newby to pressure cooking so I don’t know if I’m over-cooking or under-cooking the meat. My pressure cooker only goes up to 60 minutes so I add 15 minutes to the end. Do you have suggestions? I’m not sure if the roast is too lean and I should try 60 minutes instead? The recipe is excellent otherwise so I’m hoping I can master the roasts and make full use of all the meat.
Hi Jill – if the roast isn’t shreddable all the way through, then it needs a longer cook time. What I’d probably do with this recipe next time, is just cut the roast in half or thirds so it’s not as thick. Then you should be able to reduce the cook time to 50 minutes and the meat should shred all the way through. Similar to how I did this pulled pork https://www.pressurecookingtoday.com/root-beer-pulled-pork-sandwiches-in-the-pressure-cooker/. Glad you enjoyed the flavor!
Do you think a brisket would work for this recipe, as long as it is around the same weight?
Hi Errign – I haven’t tried it with brisket, but I think it would work. If its a flat cut brisket you might want to reduce the cook time to 60 minutes.
Great, thanks! I’ll report back 🙂
When I made this the other day I only made a few enchiladas and froze the rest of the meat for tacos next week. What is the best way to thaw the meat out for tacos? Should I add some taco seasoning to the meat?
I just made these for my family and amazing! They were smiling and said the enchiladas were great and they wanted seconds The only request from my husband (whose a loaded baked potato kinda guy) was to add more cheese inside the tortilla. For me and my girls the amount of cheese was perfect, but it won’t hurt to add more cheese when I make these again. I didn’t know how to wrap the tortilla, so I watched a YouTube video to learn the wrapping technique, which in hindsight was intuitive. Easy and quick recipe. Although the beef was nice and tender (2.49lbs), I used my Kitchenaid mixer to shred the beef, instead of a fork.
Thanks Antoinette! My husband’s all about more cheese too. A mixer is a great, easy way to shred. Glad the enchiladas were a hit.
My electric pressure cooker doesn’t have a way to set it for 75 minutes. 60 minutes is the longest setting I can achieve by manually advancing the cooking time. Do you think 60 minutes will be long enough or should I quick release it after 60 minutes and then cook again under pressure for another 15?
Hi Kent – I think I’d cut the roast in half, then your cook time will be reduced and 60 minutes might be just right. It’s the thickness of the meat that impacts cooking time the most, so just cut it so it’s not so thick. I’d then do the natural pressure release and see if it needs any more time. Enjoy!
Hi Barbara
Thanks for sharing.
Cut the roast into 3 one pound pieces first marinading them all for around 18hrs and then browning them to get an extra layer of flavor.
Using a stove top pressure cooker once reaching pressure cooked it for 40 minutes.
Flavor was great but texture of beef was very dry and stringy.
Do you think I need to cook it longer to get it tender even though the pieces were smaller?
Much obliged for any advice.
Hi Anton – if you used a chuck roast, it doesn’t usually get dry from over cooking because it has lots of fat. So I’m guessing it wasn’t cooked long enough. Usually only very lean meats especially chicken breasts and pork chops get dry when cooked too long in the pressure cooker. Chuck roast and pork shoulder are very forgiving and hard to over cook in the pressure cooker.
Thanks, I though it was perhaps because I divided it into smaller pieces.
Hi! I’m going to make this soon but want to clarify – do you cut up the meat at all or just put it in in one piece and then shred when finished?
Thanks!
Brad
Hi Brad – you just put it in in one piece and shred it when finished. Enjoy!
Thank you! I’m looking forward to this.. What about browning and searing before pressure cooker? Would it be worthwhile?
You can sear the roast before cooking it, and it will add another layer of flavor, which I think is important with mild sauces or gravies. With all the spices in this, I don’t think it’s that noticeable, but you could certainly do it if you’d rather.
Great, thanks! It looks delicious and I’ll post comments when I make it!
I use your Instant Pot recipe for “Easy Chile Colorado Smothered Burritos” page 27, in the recipe book. i followed the recipe and bought the suggested 3 lb. rump roast. Even though there was enough liquid in the pot, the meat was very dry and tasteless! The recipe did not mention to warm the tortilla before wrapping, so the tortilla kept tearing. Needless to say, i was very disappointed in spending money for a rump roast and for the prep time, to have the food not edible. I strongly suggested reviewing this recipe and making necessary changes and not to assume one knows that the tortilla needs to be warmed before wrapping. I am ready to return the Instant Pot.
Hi May – sorry you had trouble with the recipe. The recipe calls for a chuck roast which generally has more fat and is more forgiving than a rump roast. Not all tortillas need warming before wrapping. I prefer flour tortillas and rarely warm them, but if your tortillas are stiff, then yes, warming them in a skillet on the stove or the microwave, would make rolling them without them without tearing much easier.
I hope you won’t give up on the Instant Pot. It really is a great tool for making fabulous meals.
May, here is a great community of helpful people for the Instant Pot: https://www.facebook.com/groups/InstantPotCommunity/
OH MY GOSH …made these last night. They were to DIE FOR! Usually I grab one of those rotisserie chickens on way home & made chicken enchiladas but these were SO MUCH better! Granted the meat took longer to cook but that wasn’t an issue. ONLY problem was it only made 8 and with a family of 4 that LOVED THEM, I’ll have to double the recipe next time!
Thanks Kim! I’m glad everyone loved and devoured the enchiladas. Sounds like you will need to use a bigger roast next time. You can cut it in half to reduce the cook time.
The store was sold out of chuck roast so I used a pork shoulder roast instead – still cooked for 75 min on high pressure. Turned out excellent. Will definitely make this again.
Thanks Graham so glad you loved it. Great to know the recipe works well with pork shoulder.
I made this for dinner tonight and it was delicious!!! I didn’t change a single thing and my family and I loved every bite! Thank you so much for a great dinner!!
Hi Heather – thanks for taking the time to let me know it was a hit!
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Just made these tonight. I trimmed my beef of fat, salted it and browned it first. Then added onions and some green pepper to the pot, sauteed, then added a little water to get the browned bits up off the bottom before putting it all in the pressure cooker.
I must say, the beef came out really tasty and tender, however my sauce was too salty. And I even used no sodium chicken stock instead of beef broth and cut down on the salt. I think it may have been because i SALTED the beef and browned it and included all those bits off the bottom of the pan in the sauce. If I did it again, I would probably not add the additional teaspoon of salt given that I salted my beef before browning. Lessons learned! Another good thing about browning is that it shaved about 15 mins off the cook time, so mine was done in about 60 mins.
Thanks for sharing your experience. It’s great that you made the recipe your own.
Looks delicious! I use a stovetop pressure cooker. Is it still 75 minutes from the time I turn on the burner? Or should I begin the time once it reaches full pressure?
Hi Suzanne – electric pressure cookers don’t start the time until full pressure is reached, so for most recipes your cook time will be the same and start when it reaches full pressure. However, on long cook times like this recipe, you may want to cook it for a little less since stove top pressure cookers generally cook at a higher psi. Enjoy!
Very helpful info. Thanks!
Wow! This is a keeper. I made these today and after stuffing the tortillas, I was literally licking the bowl the beef had been in. The liquid did have quite a bit of fat in it so if you can make them the day before and let it solidify, you’d end up with more sauce and the sauce is really good, as is the beef. I removed a lot of sauce when trying to remove most of the fat. Thanks for the conversion.
Thanks Susan! Glad you loved the recipe as much as we did.
So exciting to see my name appear on your blog! I felt a teeny bit famous for a second. That’s very close to how I adapted the recipe but I didn’t cook it quite as long, which I had made a note to do so the next time. I love Mels website and have adapted many of her meat, veg, and soups recipes to my beloved pressure cooker. Thanks for all your help! This meat also made some great quesadillas and fancy loaded salads.
Does this really take 75 minutes in the pressure cooker? I don’t think I’ve ever seen such a long cook time so I’m wondering why so long? It looks fantastic. I’ve been craving enchiladas lately. Thanks for the inspiration.
Thanks Susan – they are delicious! You need a long cook time because a chuck roast has tough connective tissues that you want to melt, leaving you with tender, flavorful meat that shreds easily with forks.
Ohhhhhhhhhh yes indeed these are something we are gonna LOVE! Cooking the meat in the pressure cooker is gonna save ALL kinds of time.
Can you wave your magic wand over my brain so I can start thinking like you and converting these slow cooker recipes I love to the pressure cooker? I’ve done it a couple times and I go into a panic. I guess I just need to take a deep breath…and stop OVERTHINKING the whole thing.
It would be so much easier to use the pressure cooker because I’m not always a great “planner-aheader” and don’t get everything in the slow cooker on time to let it cook low and slow all day. My intentions are good though. Sheesh……….
Thanks Barbara, Marcie and Mel!
Barbara, Do you think I can do this with an elk roast? Would there be any adjustments?
Hi Amy – you could probably do it with elk, but since elk is so lean, I’d probably cook it for less time and perhaps add some additional fat.