Step-by-Step Guide to Make Gordon Ramsay Instant Pot, shredded beef enchiladas

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot, shredded beef enchiladas:

1. Make ready 3 lbs beef chuck roast, cut into 6 pieces
2. Prepare 2 Tbls Extra virgin Olive oil
3. Prepare Cumin
4. Prepare Chili powder
5. Prepare 2 cloves minced garlic
6. Get 1 1/2 cups beef broth
7. Take leaf Bay
8. Make ready 10 corn tortillas
9. Get 28 oz can red enchilada sauce
10. Make ready 2.25 oz can sliced olives
11. Make ready 8 oz shredded Mexican cheese
12. Take 1/2 white onion, diced
13. Make ready avocado and sour cream for topping

Instructions to make Instant Pot, shredded beef enchiladas:

1. Select sauté on the Instant pot. Add Olive oil.
2. Brown beef on all sides, add garlic to brown with the beef.
3. Add cumin and chili powder to taste.
4. Press cancel.
5. Add beef broth and bay leaf.
6. Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
7. Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
8. Preheat oven to 350°
9. Sauté diced onion until tender.
10. Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
11. Unwrap towel and allow tortillas to cool until you are able to handle them.
12. Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
13. Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
14. Pour remaining sauce on top of the assembled pan of enchiladas.
15. Top with cheese and olives.
16. Cover with tin foil and bake for 40 minutes.
17. Remove tinfoil and bake for an additional 10 minutes.
18. Serve with sourcream, avocados, guacamole, refried beans….etc!

So that is going to wrap it up with this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!