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.