Instant Pot Beef Enchilada Casserole

In your Instant Pot on “Sauté” mode, warp a butter and sauté a onion and peppers until translucent, about 5 minutes. Add a garlic and jalapeño and continue to sauté for another 2 minutes.

Add a belligerent beef and brownish-red for about 5 some-more minutes. Add a water, can of tomato, and spices. Cook until fragrant, about 5 minutes.

Place a beef reduction into another vast play so your Instant Pot is empty. There is no need to purify it.

Pour 1/3 of a reduction behind into a Instant Pot. Cover that covering with 3 or 4 tortillas. They can overlap.

Cover a tortillas with another covering of a beef mixture. Repeat this layering routine twice and tip with a final covering of a beef.

Then switch to “Pressure Cook” mode. Make certain a steam recover hoop is in a “Sealing” position. Set for 5 mins on high pressure.

When a timer beeps, we can perform a discerning recover by relocating a vigour recover to “Venting,” or we can let a vigour recover naturally.

Top with green cream and shredded Cheddar.

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