Instant Pot Cheesy Beef Enchiladas
Make a family-size serving of Instant Pot Cheesy Beef Enchiladas in just 20 minutes! The beef enchilada mixture is loaded with Mexican-inspired flavors, loaded into warm flour tortillas, and topped with a classic Mexican cheese blend.
What could be more comforting to a Tex-Mex lover than a plate of cheesy beef enchiladas for dinner? Heck, I've been known to even enjoy a serving of enchiladas for breakfast! And if beef isn't your preferred choice of meat, well you can always rely on me providing you with delicious alternatives…just like these chicken enchiladas!
WHY THIS INSTANT POT CHEESY BEEF ENCHILADAS
- A life-saver for anyone that needs a hearty and comforting dinner on the table in less than 30 minutes using only 7 ingredients!
- Easily double the beef enchilada sauce to store half in the freezer for more cheesy enchiladas or other Mexican-inspired dishes later in the month.
- Using a pressure cooker to make these cheesy beef enchiladas means less fuss and less dirty dishes.
These Instant Pot enchiladas are soooo good, I've made sure that this recipe will feed a large family or cater to second helpings! The juicy ground beef enchilada sauce with gooey melted cheese is encased by soft warm tortillas, topped with extra sauce and a generous sprinkle of Mexican cheese blend.
Serve them as cut pieces or whole, and make sure you don't leave any of that irresistible sauce behind in the Instant Pot!
INGREDIENT NOTES
- Ground beef – You can use lean ground beef or ground chicken to reduce the fat content. Ground pork would be another delicious option for these enchiladas.
- Taco seasoning – Store-bought or homemade taco seasoning. If you opt for store-bought, you'll only need 1 packet (1-1.25 ounce size).
- Green chilies – Provides that lovely kick of heat that is typical in Mexican-inspired dishes. The liquid in the canned green chilies is meant to be added to the pressure cooker and will also create additional flavor.
- Cheese – Go ahead and use your favorite cheese. Freshly shredded cheese always tastes and melts better than pre-shredded cheese.
- Tortillas – You'll need 12 small flour tortillas. Corn tortillas can be used for those with gluten sensitivities.
- Red enchilada sauce – Red enchilada sauce is typically hotter than green enchilada sauce, which I prefer for this recipe.
- Mexican cheese mixture – A classic choice when making comforting enchiladas. A typical Mexican cheese mixture consists of a blend of Monterey Jack, Cheddar, Asadero, and sometimes Queso Quesadilla. You will find it sold in most grocery stores as a pre-shredded Mexican-cheese blend.
NO PRESSURE COOKER? NO PROBLEM!
You don't need to miss out on these mouthwatering cheesy beef enchiladas if you don't own a pressure cooker. They are just as easy to make with a conventional oven! Here's how:
First, you'll brown the ground beef in a skillet and drain the excess grease. Return the beef to the skillet and mix in the green chilis and red enchilada sauce. Continue to cook the beef mixture over low heat for 8-10 minutes to reduce the sauce.
Once the mixture has reduced, fold in the shredded cheese until completely melted.
Prepare the flour tortillas with the enchilada mixture as you would with this recipe, but instead of placing the filled tortillas in the pressure cooker, transfer them to a lightly greased baking tray. Top them with the remaining sauce and sprinkle the Mexican cheese on top.
Bake your assembled enchiladas in a preheated oven at 350 degrees F for 25 minutes, and that's it!
MAKE-AHEAD INSTRUCTIONS
Refrigeration Instructions:
A great way to reduce recipe time is to make the beef enchilada mixture in advance. Once cool, it can be stored in an airtight container in the fridge for 3-4 days, ready for you to assemble your cheesy enchiladas and heat in the pressure cooker later that week.
Freezer Instructions:
The beef enchilada mixture can also be stored in the freezer for 3 months. Thaw overnight in the fridge to then assemble in the flour tortillas and heat in the pressure cooker whenever you wish to make these scrumptious enchiladas.
STORAGE INSTRUCTIONS
- Refrigeration: Store leftover cheesy beef enchiladas in an airtight container in the fridge for 1-2 days. The texture of the flour tortillas will quickly become soggy and mushy the longer they are stored.
- Reheat: Reheat your cheesy beef enchiladas in the oven or in the pressure cooker.
- Freezer: These assembled and cooked enchiladas can be stored in the freezer for 1-2 months. Once completely cool, wrap each enchilada tightly in plastic wrap and then again in foil. Store them in an airtight container or freezer-safe bag to defrost in the fridge and reheat when ready to enjoy at a later time.
MORE MEXICAN-INSPIRED RECIPES
Instant Pot Cheesy Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning 1-1.25 ounce size
- 1 can green chilies undrained (4 ounces)
- 2 cups cheese of your choice shredded
- 12 small flour tortillas
- 1 can red enchilada sauce 28 ounces
- 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.
FREQUENTLY ASKED QUESTIONS
Black beans, corn, and bell peppers are fantastic additions to the beef enchilada mixture. Not only will these add-ins provide flavor and texture, it's a great way to include nutritional variety into your meal.
This recipe includes canned green chilis and red enchilada sauce which do provide a kick of heat. It's not the type of heat that will make your eyes water, but it's good to be aware of in case you are very sensitive to hot or spicy foods.
Some delicious toppings to garnish these enchiladas with could include sour cream, chopped green onions, fresh parsley, or salsa. A side of Mexican rice, refried beans, or jalapeno cornbread would also be the perfect addition to these enchiladas.
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