Instant Pot Cheesy Beef Enchiladas are flour tortillas filled with flavorful beef, and gooey cheese. Cooked right up in your Instant Pot for a quick family dinner.
RECIPE FEATURES
Weeknight Friendly – Simple to make keeping weeknights stress free.
Budget Friendly – Requires only pantry and freezer staple ingredients. Nothing fancy needed.
Instant Pot Friendly – Cooks up directly in your Instant Pot for simple clean up.
WHAT YOU’LL NEED
Ground Beef – Or ground turkey for lower fat.
Taco Seasoning – any brand that you prefer. We like Taco Bell seasoning packets.
Green Chilies – This is optional if your family doesn’t like a little heat.
Cheese – I use Four Cheese Mexican blend most of the time. You can use whichever that you have on hand or prefer.
Tortillas – I used small flour tortillas.
Enchilada sauce – I used canned. You can use homemade if you like.
STEP BY STEP INSTRUCTIONS
Step 1. Set the pressure cooker to and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)
Step 2. Turn the 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.
Step 3. Remove from heat and set aside. Wipe down the insert once cooled and grease lightly with oil or spray.
Step 4. Warm up tortillas in the microwave slightly (wrap the 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.
Step 5. Place each filled and rolled tortilla back into the instant pot.
Step 6. Pour remaining enchilada sauce on top.
Step 7. Top with Mexican cheese, then close and lock the lid.
Step 8. Set the pressure cooker to Pressure Cook – High for 7 minutes.
Step 9. Allow to natural release for 2-3 minutes, then manually release the rest of the pressure.
Step 10. Once the pin has dropped and pressure is fully released, open lid and serve.
Step 11. Cut into pieces and serve, or using tongs, remove enchiladas individually and scoop sauce from bottom of insert.
TIPS AND FAQS
My family prefers the Mexican Four Cheese blend shredded cheese. You can use any type of that your family prefers. Cheddar or Colby jack are great options for this dish. Want a better melting cheese? Try Queso cheese for a creamy melt.
Store leftovers in your fridge for up to 4 days. Make sure to keep them tightly covered or sealed.
Reheat your Instant Pot Cheesy Beef Enchiladas in the oven at 325 for about 10 mins for the freshest taste. You could also microwave your leftovers to reheat if you are in a hurry. Reheating in the oven will give you the best taste and texture for your leftovers.
RELATED RECIPES
Instant Pot Cheesy Beef Enchiladas
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning 1-1.25 ounce size
- 1 can green chilies undrained
- 2 cups cheese of your choice shredded
- 12 small flour tortillas
- 24 oz red enchilada sauce
- 2 cups Mexican cheese mixture shredded
Instructions
- 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.