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Got Mexican food on your mind? Here’s how you can whip up insanely delicious beef enchiladas yourself in your instant pot!
Perfect for when you’re craving for some Mexican food, but still don’t want to indulge in something unhealthy, here’s a quick and easy instant pot beef enchilada recipe to try out.
It has the perfect balance of flavors- the spicy kick and the meaty deliciousness- you’ll find yourself making it again and again.
But before you go ahead and look for the ingredients list and the recipe, here’s what you might need to know beforehand, and the answers to some questions you might have.
How Do I Keep my Tortillas From Falling Apart?
How do you make sure your tortillas are not mushy and soggy and don’t fall apart as you try to take them out of the Instant Pot and serve them?
It takes just a single extra step- heat some oil in a pot and dip the tortillas in the hot oil for just a second or two- they should ideally be just a teeny bit crisp on the outside, but still soft enough to be rolled after they are filled with the mixture.
Which Tortillas Should I Use to Make My Beef Enchiladas?
Traditionally, corn tortillas were used to make enchiladas, and if you can get your hands on them, that’s great.
But in general, it is best to stick to using flour tortillas, especially if you’re making these for the first time, since they’re relatively much easier to roll up and handle, as opposed to the corn ones.
More Instant Pot Mexican-Inspired Recipes
- Instant Pot Carnitas Recipe – a Pressure Cooker Dinner
- Spanish Rice: Instant Pot Rice Recipe
- Easy Instant Pot Beef Enchiladas
- Instant Pot Taco Soup: The Best Chicken Taco Soup
- Easy Instant Pot Mexican Casserole Recipe
- Instant Pot Nachos with Chicken & Homemade Queso Dip
- Easy Instant Pot Chicken Tortilla Soup
- Instant Pot Beef Enchilada Hamburger Helper Casserole Recipe
Can I Make These Ahead of Time?
If you’re planning to make these for a party you’re throwing or for some guests coming over, you might want to make them ahead of time to save you some of that end moment hassle, and yes, you can actually do that.
Just roll up the enchiladas as you would, but don’t top them with the sauce- save that step for the last for just when you’re about to serve, and you should be just fine.
Can I Freeze These Beef Enchiladas?
Yes, you can definitely freeze the completed enchiladas as well. Just assemble them as you would in your instant pot, and pop them in a plastic freezer container and they should stay good in there for up to 4 months.
This means you can whip up a couple (or more) batches and freeze them to be used whenever you’re in need of a quick dinner fix.
Instant Pot Kitchen Supplies
- Instant Pot Inner Pot – I like to have an extra inner pot available because of how much cooking I do in my Instant Pot. It comes in really handy when I want to put a lid on the inner pot and refrigerate the leftovers, or mix up ingredients the night before to save time at the end of the day.
- Silicone Lid for Instant Pot– I’m not sure how I lived without this one. Having a silicone lid for my Instant Pot has made life so much easier. It is perfect for adding ingredients a day or two ahead of time.
- 101 Instant Pot Recipes for Beginners– If you are new to pressure cooking, this is a great ebook to get you started with basic recipes you will use over and over again.
Serving Ideas & Suggestions
Not sure what to serve with these delicious enchiladas you just whipped up? We’ve got a few ideas for you to try out.
- Spicy corn salad
- Grilled/sauteed veggies
- Mexican style cornbread
- Easy guacamole
- Avocado and cabbage slaw
- Mexican corn pudding
- Chips and salsa
- Mango and cilantro salsa
- Spanish rice
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 1 pound ground beef
- 1 packet taco seasoning (1-1.25 ounce size)
- 1 can green chilies, with liquid
- 2 cups shredded cheddar cheese
- 12 small flour tortillas
- 1 can red enchilada sauce
- 2 cups shredded Mexican cheese
- 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.
- 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.
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Amount Per Serving: Calories: 834Total Fat: 43gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 140mgSodium: 1424mgCarbohydrates: 61gFiber: 4gSugar: 2gProtein: 47g