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.
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Why This Recipe Works
- Authentic Mexican Flavors: Enjoy the rich, robust flavors of traditional beef enchiladas at home.
- Quick and Convenient: The Instant Pot cuts down on cooking time significantly.
- Versatile and Satisfying: Beef enchiladas make a filling meal or party food.
📋 Ingredients
- Ground Beef: Forms the protein-packed, savory filling of your enchiladas, providing a hearty texture and flavorful base.
- Taco Seasoning: Instantly adds a Mexican flair to your beef, infusing it with flavors like cumin, chili powder, and garlic.
- Green Chilies: Contribute a subtle heat and smoky flavor, enhancing the overall taste of the enchiladas.
- Cheese of Your Choice: Adds a creamy, melty element to the filling. The type of cheese used can vary the flavor profile.
- Flour Tortillas: Act as the wrapping for your enchilada fillings, providing a soft, chewy contrast to the other textures.
- Red Enchilada Sauce: Store bought or homemade enchilada sauce gives the recipe that classic enchilada flavor.
- Mexican Cheese Mixture: Used as a topping, it melts into a golden, bubbly layer, adding a final touch of creamy, cheesy goodness to your enchiladas.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein Options: Consider using shredded beef, ground turkey, or even a mix of beef and pork for a different twist on the classic filling.
- Sauce & Cheese Variations: Experiment with alternative enchilada sauces like green, mole, or a spicy red blend, and try different cheeses such as Monterey Jack, queso fresco, or a blend for added depth.
- Tortilla & Topping Alternatives: Swap traditional corn tortillas for flour tortillas for a softer bite, and top with extras like avocado, cilantro, sour cream, or a squeeze of lime for a refreshing finish.
🔪How to Make Instant Pot Beef Enchiladas?
Step One: Set the pressure cooker to saute mode. Add beef and taco seasoning and cook until almost browned, then drain grease. Add in 1 cup of enchilada sauce and one can of green chilies, then heat for an additional 5 minutesRemove from heat and set aside.
Step Two: Clean the insert. Open the tortillas one by one and add just over ⅛ cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly. Place each filled and rolled tortilla back into the Instant Pot.
Step Three: Top with Enchilda sauce. Then add shredded cheese to the top of the enchiladas.
Step Four: Pressure cook for 7 minutes. Allow to naturally release for 2-3 minutes, then manually release the rest of the pressure. Remove enchiladas individually and scoop sauce from bottom of insert. Garnish with herbs and sour cream.
👩🍳 Expert Tips
- Pressure Cook the Beef: Start by using the sauté function to brown the beef along with onions and spices like cumin and chili powder. This adds depth and richness to the flavor. Then add a small amount of broth or water and pressure cook the beef until it's tender. This makes it easy to shred and roll in the enchiladas.
- Use Corn Tortillas: Corn tortillas hold up better than flour tortillas when soaked in sauce and cooked under pressure. They maintain their texture and add a traditional flavor to the enchiladas.
- Layer Correctly: Instead of rolling each enchilada individually, which can be time-consuming and messy in an Instant Pot, try a layered approach. Alternate layers of tortillas, shredded beef, cheese, and enchilada sauce directly in the pot. This creates a casserole-style enchilada dish that's just as tasty and much easier to prepare.
- Use a Thick Enchilada Sauce: Choose or make an enchilada sauce that is on the thicker side to prevent the dish from becoming too watery after cooking. If using homemade sauce, consider reducing it on the stovetop to thicken before adding to the Instant Pot.
- Natural Pressure Release: After cooking, allow the pressure to release naturally. This helps the flavors meld and ensures that the enchiladas are not too soggy or undercooked.
💭 FAQs
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.
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.
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.
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.
Allow Instant Pot beef enchiladas to cool to room temperature, then transfer to an airtight container or tightly wrap with aluminum foil. Label the container with the freezing date and freeze for up to 2-3 months.
Serving Suggestions
These are my favorite sides to serve with Beef Enchiladas:
- Mexican Rice: Fluffy and seasoned rice with tomatoes, onions, and spices for a perfect pairing with beef enchiladas.
- Refried Beans: Creamy and rich refried beans add a comforting texture and flavor to balance the enchilada dish.
- Guacamole: Freshly made guacamole with ripe avocados, tomatoes, onions, and lime for a zesty, creamy accompaniment.
- Corn Salad: A light and refreshing corn salad with cilantro, lime, and a hint of spice to complement the savory enchiladas.
- Mexican Street Corn (Elote): Grilled corn on the cob coated with a flavorful mix of mayo, cotija cheese, chili powder, and lime.
- Cilantro Lime Coleslaw: Crisp coleslaw tossed in a tangy cilantro lime dressing to add a crunchy contrast to the enchiladas.
- Pico de Gallo: Fresh salsa with diced tomatoes, onions, cilantro, and jalapeños for a burst of freshness and heat.
- Chips and Salsa: Classic tortilla chips served with a vibrant salsa, offering a simple yet satisfying side for your enchiladas.
🍜 Related Recipes
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Instant Pot Beef Enchiladas
Ingredients
- 1 pound Ground Beef
- 1 Pkt Taco Seasoning 1-1.25 ounce size
- 1 Can Green Chilies 4 ounces
- 2 cups Cheese shredded
- 12 Flour Tortillas
- 1 Can Red Enchilada Sauce 28 ounces
- 2 cups Mexican Cheese 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 ⅛ 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
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Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!
I'm glad you loved it. We enjoy this recipe too! it's a real winner at home.