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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

Why You’ll Love This Recipe

  • 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.
Instant Pot Cheesy Beef Enchiladas Set 6 9 1440x960 1

Recipe 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.
INSTANT POT BEEF ENCHILADAS Ingredients

How To Make Instant Pot Beef Enchiladas?

Step One: Cook the Beef

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

Step Two: Prepare the Enchilada Sauce

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.

Step Three: Prepare the Tortillas

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

Step Four: Warm Up the Tortillas

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

Step Five: Fill and Roll the Tortillas

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

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

Step Six: Arrange the Filled Tortillas

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

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Step Seven: Pour the Remaining Enchilada Sauce

Pour remaining enchilada sauce on top.

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Step Eight: Top with Cheese and Lock the Lid

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

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Step Nine: Pressure Cook

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

Step Ten: Natural Release

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

Step Eleven: Open the Pot

Once pin has dropped and pressure is fully released, open the lid.

Step Twelve: Serve

Cut into pieces and serve, or using tongs, remove enchiladas individually and scoop sauce from bottom of insert. Garnish with herbs and sour cream.

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Storage & Reheating Instructions

  • Storage: Allow Instant Pot beef enchiladas to cool to room temperature, then transfer to an airtight container or tightly wrap with aluminum foil.
  • Freezing: Label the container with the freezing date and freeze for up to 2-3 months to maintain optimal quality.
  • Reheating: Thaw in the refrigerator if frozen, then reheat individual portions in the microwave on medium power in 2-minute increments or in the oven at 350°F (175°C) for 20-30 minutes, covered with foil to prevent excessive browning.
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What To Serve With This Recipe?

  • 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.

FAQ’S

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.

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.

instant pot Beef Enchiladas

Instant Pot Beef Enchiladas

Yield: 6
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

  1. Set pressure cooker to and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)
  2. 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.
  3. Remove from heat and set aside. Wipe down insert once cooled and grease lightly with oil or spray.
  4. Warm up tortillas in microwave slightly (wrap entire stack in a paper towel and heat on high for 30 seconds).
  5. Open tortillas one by one and add just over 1/8 cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly. 
  6. 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.
  7. Allow to natural release for 2-3 minutes, then manually release the rest of the pressure. 
  8. 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

Did you make this recipe?

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2 Comments

  1. Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!

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