{"id":3886,"date":"2018-12-09T00:22:07","date_gmt":"2018-12-09T07:22:07","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3886"},"modified":"2020-07-22T13:48:32","modified_gmt":"2020-07-22T19:48:32","slug":"pressure-cooker-shredded-beef-enchiladas","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-shredded-beef-enchiladas\/","title":{"rendered":"Pressure Cooker Shredded Beef Enchiladas"},"content":{"rendered":"

These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. Featuring pressure cooker shredded beef, these enchiladas are then wrapped in a soft flour tortilla, covered in a not-too-spicy sauce and Mexican cheese, and baked in an oven until golden brown and gooey.\u00a0<\/em><\/p>\n

\"Instant<\/p>\n

These Pressure Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It’s easy to see why\u2014they’re easy to make, and you can customize the spices and heat level to your family’s taste. (My boys like to top theirs with a generous amount of Cholula while my daughter keeps it mild.)<\/p>\n

To make the beef, you just pop all the ingredients into the pressure cooking pot and cook at High Pressure. It’s dump-and-go, no browning required. This makes it easy to make the beef in advance\u2014either the night before or in the morning\u2014then they’re quick and easy to roll and bake when dinnertime rolls around.<\/p>\n

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Converting Slow Cooker Recipes to Pressure Cooker Recipes<\/h2>\n

Marci, a Pressure Cooking Today reader, emailed me to ask for advice on converting a couple of slow cooker recipes to pressure cooker recipes, including a recipe for Shredded Beef Enchiladas from Mel’s Kitchen<\/a>. Mel’s recipe looked like one my family would love, so I decided to convert\u00a0it into a pressure cooker recipe and share it with everyone.<\/p>\n

Slow cooker recipes are generally easy to convert to pressure cooker recipes because they generally call for liquid and marinades.\u00a0Pressure cookers also makes quick soups that taste like they’ve simmered in your slow cooker all day long.<\/p>\n

For more details on how to convert your own recipes to pressure cooker recipes, see my How to Convert a Recipe post<\/a>. For greater detail, see “Converting a Regular Recipe for a Pressure Cooker” (pages 25-27) in my\u00a0Electric Pressure Cooker Cookbook<\/em>.<\/p>\n

Enchiladas, Burritos, Tacos and More<\/h2>\n

The Shredded Beef Enchiladas recipe\u00a0makes enough meat for about 10 enchiladas. I only made six and froze the rest of the meat for tacos for another day.<\/p>\n

Electric pressure cookers like the Instant Pot are perfect for turning inexpensive cuts of meat into tender, succulent meals. These meats are fall-apart tender and perfect for making fillings for enchiladas, burritos, tacos, and more.<\/p>\n

I love to make a big batch of meat and freeze the leftovers 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.<\/p>\n

I also like to keep single portions of Cilantro Lime Rice<\/a>\u00a0on hand for these last-minute meals as well.<\/p>\n

\"Pressure<\/p>\n

Making\u00a0Shredded Beef Enchiladas in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Shredded Beef Enchiladas!<\/div>\n
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\"Collage<\/h2>\n<\/div>\n

When making this recipe, use a chuck roast because it has plenty\u00a0of fat and the meat will come out super tender and flavorful.<\/p>\n

After cooking, you will\u00a0get rid of most of the fat when you shred the beef and separate the fat from the cooking liquids.<\/p>\n

Use an\u00a0instant-read thermometer<\/a> to verify your beef is at least 145\u00b0F in the thickest part after cooking.<\/p>\n

If you want to get rid of even more fat, 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.<\/p>\n

\"Slow<\/p>\n

Mel<\/a> said the recipe was sent to her by a reader, and\u00a0it is a great recipe.\u00a0The beef is rich and flavorful. I used a mild salsa and\u00a0the beef was\u00a0not very spicy. If you like your beef enchiladas\u00a0with a bit more kick, I would use a hot salsa or add a can of diced chiles.<\/p>\n

Update:\u00a0<\/em>This recipe is still on regular rotation at my house. Here’s a quick video to show you how I make it!<\/p>\n

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