Ingredients

The following ingredients have 4 Servings
  • 3-4 lb Boneless beef chuck roast
  • 2 Tablespoons olive oil
  • salt and pepper (to taste)
  • 1 onion (diced)
  • 2 cups beef broth
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cans enchilada sauce (10 ounces each)
  • 10-12 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instruction

  • Season roast with salt and pepper. Select SAUTE and add oil to the cooking pot. When the oil is hot, brown roast on all sides, 1-2 minutes per side.
  • Add the chopped onions and pour on the beef broth.
  • Select High Pressure and set the timer for 80 minutes (or 20 minutes per pound). When timer is done, turn off pressure cooker and allow pressure to release naturally for at least 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure (or you can let it stay on "keep warm" setting for a couple of hours to ensure that your roast is fall-apart tender).
  • Carefully remove lid.
  • Preheat oven to 350 degrees.
  • Remove roast into a large plate and shred. Add salsa, cumin, chili powder, onion powder, garlic powder, and as much enchilada sauce as you prefer in with the meat and mix well. Add salt and pepper to taste.
  • Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour remaining enchilada sauce over the filled tortillas. Top with remaining cheese.
  • Bake for 20 minutes.