Try this delicious and easy-to-make Instant Pot Beef Enchiladas recipe!
In a small bowl, mix together the chili powder, cumin, oregano, salt, and black pepper. Rub the spice mixture all over the chuck roast or beef short ribs, ensuring it's well coated. Set the Instant Pot to "Sauté" mode and heat the vegetable oil. Sear the beef on all sides until browned, then remove it from the Instant Pot and set it aside.
In the same Instant Pot, add the minced garlic and chopped onion. Sauté for a few minutes until fragrant and slightly softened. Pour in the beef broth or diced tomatoes, scraping the bottom to deglaze and release any flavorful bits stuck to the pot.
Return the seared beef to the Instant Pot, ensuring it's submerged in the liquid. Close the lid and set the Instant Pot to "Pressure Cook" mode on high pressure. Cook for about 60-70 minutes for chuck roast or 45-50 minutes for beef short ribs, until the beef is tender and easily shreds. Once done, allow the pressure to release naturally for 10-15 minutes, then use the quick release to release any remaining pressure.
Carefully remove the beef from the Instant Pot and place it on a cutting board. Shred the beef using two forks or your hands, discarding any excess fat or bones. Preheat your oven to 375°F (190°C). Take a tortilla, spoon a generous amount of shredded beef onto it, and sprinkle with some shredded cheese. Roll the tortilla tightly and place it seam side down in a greased baking dish. Repeat this process with the remaining tortillas, beef, and cheese, arranging the filled enchiladas snugly in the dish.
Pour your desired enchilada sauce evenly over the assembled enchiladas. Sprinkle additional cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and lightly golden.