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Easy Instant Pot Beef Enchiladas

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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.

Read on…

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

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
beef enchiladas

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Recipe

Yield: 6 servings

Easy Weeknight Instant Pot Beef Enchiladas

Easy Weeknight Instant Pot Beef Enchiladas

Got Mexican food on your mind? Here’s how you can whip up insanely delicious Instant Pot Beef Enchiladas yourself in your Instant Pot!

Cook Time 19 minutes
Additional Time 10 minutes
Total Time 29 minutes

Instructions

  1. Set pressure cooker to sauté and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)
  2. 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.
  4. 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. 
  5. Clean Instant Pot inner pot and add 1 1/2 cups of water to the pot. Add trivet.
  6. Place each filled and rolled tortilla into a stackable pan. These stackable pans work great and between the two of them offer enough room for the enchiladas.
  7. Pour remaining enchilada sauce on top. Top with Mexican cheese, spray one side of aluminum foil with nonstick cooking spray and then cover with the pans with foil (sprayed side down). Close and lock the lid.
  8. Set Instant Pot to a high pressure cooking time of 9 minutes.
  9. Allow to natural release for 2-3 minutes, then manually release the rest of the pressure. 
  10. When the pin drops and pressure is released, open lid and carefully remove the pans.
  11. Use tongs to remove enchiladas from the pan.
  12. Serve with a side salad and sour cream.

Notes

FAQs:

  • Can my dog eat Beef Enchiladas? The thing about Enchiladas is all the spicy and hot flavors, all these are too strong for your dog's stomach and might hurt it very badly. It is better not to give this recipe to your dog.
  • Can my cat eat Beef Enchiladas? I'm sorry to inform you that you can't share this recipe with your cat. The hot sauce and spicy ingredients of the Beef Enchiladas could harm your cat's digestive system pretty badly.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 834Total Fat 43gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 18gCholesterol 140mgSodium 1424mgCarbohydrates 61gFiber 4gSugar 2gProtein 47g

Did you make this recipe?

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Carrie

Monday 30th of November 2020

This recipe was absolutely delicious! I'm new to using an Instant Pot. The recipe was easy and I will definitely make it again!

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