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Instant Pot Beef Enchiladas

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These Instant Pot Beef Enchiladas are a wonderful and simple dinner recipe that the entire family is going to enjoy! This simple Instant Pot recipe is perfect for all types of picky eaters. The combination of the cheese and sauce, paired up with the meat makes this the perfect dinner for a quick weeknight meal.

ENCHILADAS

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Can you use a different type of meat for these Instant Pot enchiladas?

Yes, you can. Even though this recipe calls for beef, you can use ground turkey meat or even chicken meat, too. Using turkey or chicken will cause less fat and less grease to be used in the recipe so it can be a healthier alternative as well.

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Easy Weeknight Instant Pot Beef Enchiladas

Yields 6 servings (two enchiladas each) 

Cook time – 20 minutes

Instant Pot Cheesy Beef Enchiladas Set 6 9 1440x960 1

Ingredients needed for these Instant Pot beef enchiladas

  • 1 pound ground beef
  • 1 packet taco seasoning (1-1.25 ounce size)
  • 1 can green chilies, undrained (4 ounces)
  • 2 cups cheese of your choice, shredded
  • 12 small flour tortillas
  • 1 can red enchilada sauce (28 ounces)
  • 2 cups Mexican cheese mixture, shredded

HOW TO MAKE THIS INSTANT POT BEEF ENCHILADAS RECIPE

Set pressure cooker to and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)

Turn pressure cooker to Sauté – High. Add in 1 cup of enchilada sauce and can of green chilies, then heat for an additional 5 minutes, or until the sauce has cooked down.

Remove from heat and set aside. Wipe down insert once cooled and grease lightly with oil or spray.

I P Cheesy Beef Enchiladas In Process 6 1 1440x960 1

Warm up tortillas in microwave slightly (wrap entire stack in a paper towel and heat on high for 30 seconds).

I P Cheesy Beef Enchiladas In Process 7 1 1440x960 1

Open tortillas one by one and add just over 1/8 cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly. 

Instant Pot Cheesy Beef Enchiladas Set 6 13 1440x2160 1

Place each filled and rolled tortilla back into the instant pot. 

I P Cheesy Beef Enchiladas In Process 10 1440x960 1

Pour remaining enchilada sauce on top.

I P Cheesy Beef Enchiladas In Process 11 1440x960 1

Top with Mexican cheese, then close and lock the lid.

I P Cheesy Beef Enchiladas In Process 12 1440x960 1

Set pressure cooker to Pressure Cook – High for 7 minutes.

Allow to natural release for 2-3 minutes, then manually release the rest of the pressure. 

Once pin has dropped and pressure is fulling released, open lid and serve.

Cut into pieces and serve, or using tongs, remove enchiladas individually and scoop sauce from bottom of insert.

Instant Pot Cheesy Beef Enchiladas Set 6 2 1440x960 1

How Do I Keep my Tortillas From Falling Apart?

One way to help prevent your tortillas from falling apart is to warm them up in the microwave first. Another way is to brush a little bit of oil on top of each tortilla before filling and rolling them up.

What kind of tortillas to use?

I used small flour tortillas in this recipe, but you could also use corn tortillas. Just make sure to heat them up before using them so they don’t break when you roll them up.

Can I Prep These Ahead of Time?

Yes! You can prep these ahead of time by assembling them, rolling them up, and then storing them in the fridge. When you’re ready to cook them, just dump them in the Instant Pot and cook them according to the instructions.

Can I Freeze These Beef Enchiladas?

Yes, you can freeze these beef enchiladas. Once they are rolled up and placed in the pressure cooker, pour the enchilada sauce on top, but do not add the Mexican cheese. Once they are cooked and have cooled slightly, place them in a freezer-safe container or bag and freeze for up to 3 months.

Instant Pot Cheesy Beef Enchiladas Set 6 13 1440x2160 2

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Yield: 6

Instant Pot Beef Enchiladas

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Instant Pot Recipe is a simple yet whole family will surely enjoy.

Ingredients

  • 1 pound ground beef
  • 1 packet taco seasoning (1-1.25 ounce size)
  • 1 can green chilies, undrained (4 ounces)
  • 2 cups cheese of your choice, shredded
  • 12 small flour tortillas
  • 1 can red enchilada sauce (28 ounces)
  • 2 cups Mexican cheese mixture, shredded

Instructions

    Set pressure cooker to and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)

    Turn pressure cooker to Sauté – High. Add in 1 cup of enchilada sauce and can of green chilies, then heat for an additional 5 minutes, or until the sauce has cooked down.

    Remove from heat and set aside. Wipe down insert once cooled and grease lightly with oil or spray.

    Warm up tortillas in microwave slightly (wrap entire stack in a paper towel and heat on high for 30 seconds).

    Open tortillas one by one and add just over 1/8 cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly. 

    Place each filled and rolled tortilla back into the instant pot. Pour remaining enchilada sauce on top. Top with Mexican cheese, then close and lock the lid. Then set pressure cooker to Pressure Cook – High for 7 minutes.

    Allow to natural release for 2-3 minutes, then manually release the rest of the pressure. 

    Once pin has dropped and pressure is fully released, open lid and serve. Cut into pieces and serve, or using tongs, remove enchiladas individually and scoop sauce from bottom of insert.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 847Total Fat: 44gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 143mgSodium: 1445mgCarbohydrates: 61gFiber: 4gSugar: 2gProtein: 48g

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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