INSTANT POT BEEF ENCHILADAS RECIPES

Name: Instant Pot Beef Enchilada Casserole
Total time: 29 min
Yield: 4
Ingredients: 2 tablespoon butter; 1 yellow onion, finely diced; 1 jalapeño, deseeded and finely minced; 3 cloves garlic, minced; 1 green bell pepper, diced; 1 pound lean ground beef; 1 can (15 ounces) diced tomato; 1/2 cup water; 1 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon black pepper; 1/2 teaspoon chili powder; 1/4 cup cilantro, chopped; 12 small flour tortillas; 1 cup shredded cheese; 1/2 cup sour cream

INSTANT POT BEEF ENCHILADA CASSEROLE RECIPE BY NATALIE LOBEL

Instant Pot Beef Enchilada Casserole Recipe by Natalie Lobel image

This is the ultimate comfort food dish to serve if you plan on having some picky guests over. This dish is an all-around crowd pleaser. It’s a great quick dinner to have on hand and gives the good old chili recipe a little bit of a twist! This recipes utilizes the “Sauté” and “Pressure Cook” functions of the Instant Pot, although you can make in any other multi-cooker.Best Chicken Enchilada Recipes

Total Time 29 minutes59S

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoon butter
1 yellow onion, finely diced
1 jalapeño, deseeded and finely minced
3 cloves garlic, minced
1 green bell pepper, diced
1 pound lean ground beef
1 can (15 ounces) diced tomato
1/2 cup water
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 cup cilantro, chopped
12 small flour tortillas
1 cup shredded cheese
1/2 cup sour cream

Steps:

In your Instant Pot on “Sauté” mode, melt the butter and sauté the onion and pepper until translucent, about 5 minutes. Add the garlic and jalapeño and continue to sauté for another 2 minutes.Add the ground beef and brown for about 5 more minutes. Add the water, can of tomato, and spices. Cook until fragrant, about 5 minutes.
Place the beef mixture into another large bowl so your Instant Pot is empty. There is no need to clean it.
Pour 1/3 of the mixture back into the Instant Pot. Cover that layer with 3 or 4 tortillas. They can overlap.
Cover the tortillas with another layer of the beef mixture. Repeat this layering process twice and top with a final layer of the beef.
Then switch to “Pressure Cook” mode. Make sure the steam release handle is in the “Sealing” position. Set for 5 minutes on high pressure.
When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.
Top with sour cream and shredded Cheddar.

Nutrition Facts : ServingSize 1 serving, Calories 791 calories, SugarContent 9 g, FatContent 41 g, CarbohydrateContent 65 g, CholesterolContent 133 mg, FiberContent 6 g, ProteinContent 41 g, SaturatedFatContent 18 g, SodiumContent 1226 mg, TransFatContent 1 g

INSTANT POT BEEF ENCHILADA CASSEROLE RECIPE BY NATALIE LOBEL

Instant Pot Beef Enchilada Casserole Recipe by Natalie Lobel image

This is the ultimate comfort food dish to serve if you plan on having some picky guests over. This dish is an all-around crowd pleaser. It’s a great quick dinner to have on hand and gives the good old chili recipe a little bit of a twist! This recipes utilizes the “Sauté” and “Pressure Cook” functions of the Instant Pot, although you can make in any other multi-cooker.Best Chicken Enchilada Recipes

Total Time 29 minutes59S

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoon butter
1 yellow onion, finely diced
1 jalapeño, deseeded and finely minced
3 cloves garlic, minced
1 green bell pepper, diced
1 pound lean ground beef
1 can (15 ounces) diced tomato
1/2 cup water
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 cup cilantro, chopped
12 small flour tortillas
1 cup shredded cheese
1/2 cup sour cream

Steps:

In your Instant Pot on “Sauté” mode, melt the butter and sauté the onion and pepper until translucent, about 5 minutes. Add the garlic and jalapeño and continue to sauté for another 2 minutes.Add the ground beef and brown for about 5 more minutes. Add the water, can of tomato, and spices. Cook until fragrant, about 5 minutes.
Place the beef mixture into another large bowl so your Instant Pot is empty. There is no need to clean it.
Pour 1/3 of the mixture back into the Instant Pot. Cover that layer with 3 or 4 tortillas. They can overlap.
Cover the tortillas with another layer of the beef mixture. Repeat this layering process twice and top with a final layer of the beef.
Then switch to “Pressure Cook” mode. Make sure the steam release handle is in the “Sealing” position. Set for 5 minutes on high pressure.
When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally.
Top with sour cream and shredded Cheddar.

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