Instant Pot Beef Enchiladas – Primal, Paleo, Keto, Grain-free and Gluten-free!

Enchiladas are often a mess of ingredients in a casserole pan, the two main ingredients being tortillas and a heavy blanket of cheese. But it doesn’t have to be that way. In this Primal enchilada recipe, it’s all about the meat.

Chuck roast is slow-cooked and tender with a thick, mildly spicy sauce, and the possibilities for toppings are endless.

Here’s the recipe.

Pressure Cooker Beef Enchiladas Recipe – Primal, Paleo and Gluten-free

Ingredients

Shredded Beef

3 lb. chuck roast, cut into 2-3 inch chunks
2 tbsp. avocado oil
1 chopped large onion
6 chopped cloves garlic
1 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. cumin
2.5 tsp oregano
1 tsp. salt
1/2 tsp. black pepper
1.5 cups water or broth (if using water, you might want to add more salt)

Enchilada Sauce

2 tbsp. avocado oil
1/4 grated onion
2 Tbsp. tapioca starch
3 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. oregano
2 tsp. garlic powder
1/2 tsp. salt
2.5 cups chicken broth

Everything Else

8-12 paleo tortillas (we love Siete brand)
chopped onion, pepper, avocado and cilantro
sour cream or dairy-free sour cream

Directions

Add the avocado oil to your Instant Pot and set it to the “Saute” function. Once the oil is hot, add the chopped onion and saute for 2-3 minutes, or until they begin to soften. Add the garlic and stir until fragrant. Add the chunks of beef and sear for a minute or two on each side. Add the spices and stir to coat the beef.

Add the liquid to the Instant Pot and secure the lid. Set it to the manual setting on high pressure for 55 minutes. Once the timer goes off, allow the pressure to naturally release for 20 minutes before opening the Instant Pot.

Preheat your oven to 375 degrees. Shred the meat and pour the meat and at least half of the liquid into a baking dish. Roast for about 20 minutes, or until the liquid thickens a bit and the top of the shredded meat is browned.

While the meat is cooking, prepare the enchilada sauce. In a pot, heat the avocado oil over medium heat. Once it’s hot, add the grated onion and stir. Stir for a few minutes, or until the onion is very soft. Whisk in the tapioca starch, stirring continuously to prevent it from burning. Add the chili powder and paprika and stir. Whisk in the chicken broth slowly. Continue stirring to break up the clumps of spices and tapioca starch. Once the clumps are gone, continue stirring while adding in the oregano, garlic and salt. Allow the sauce to thicken to be able to coat the back of a spoon, then season with salt and pepper to taste.

Spray a little avocado oil spray on the bottom of a baking dish. Place a small amount of the pulled meat in a tortilla and roll them up. Place them in the baking dish with the flap portion of the roll ups facing down. Repeat with the remaining tortillas until you’ve filled the baking dish. Pour the enchilada sauce on top of the tortillas.

Bake for about 15 minutes. Remove the baking dish from the oven. Top with enchiladas with chopped onion, red pepper, avocado and cilantro. Serve with your favorite dairy-free or regular sour cream or cheese!

Tips

– This will make more beef than will probably fit in your tortillas. The extra meat is delicious with big salads.
– Warm your tortillas before filling them to make them more pliable.
– If you’re short on time, you can use a store-bought enchilada sauce. Siete and Simply Organic both have clean options.