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

Often times, enchiladas are a jumble of ingredients in a baking dish, the two main ingredients being tortillas and a heavy cheese topping. But it doesn’t have to be like that. This original enchilada recipe is all about the meat.

Chuck roast is slow cooked and tender with a thick, mildly flavorful sauce, and the options for toppings are endless.

Here is the recipe.

Pressure Cooker Beef Enchiladas Recipe – Primal, Paleo and Gluten Free

ingredients

Shredded beef

• 3 pound chuck roast, cut into 2-3 inch pieces
• 2 TBSP. Avocado oil
• 1 chopped large onion
• 6 chopped garlic cloves
• 1 tablespoon. Chili powder
• 1 tablespoon. paprika
• 1 tablespoon. cumin
• 2.5 tsp oregano
• 1 teaspoon. salt
• 1/2 tsp. black pepper
• 1.5 cups of water or broth (if you are using water you may 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 tablespoon. oregano
• 2 TEA SPOONS. Garlic powder
• 1/2 tsp. salt
• 2.5 cups of chicken broth

Everything else

• 8-12 paleo tortillas (we love the Siete brand)
• chopped onion, pepper, avocado and coriander
• Sour cream or non-dairy sour cream

Directions

Put the avocado oil in your Instant Pot and set it to the “Saute” function. Once the oil is hot, add the chopped onion and sauté for 2-3 minutes or until tender. Add the garlic and stir until fragrant. Add the beef pieces and sauté for a minute or two on each side. Add the seasonings and stir to coat the beef.

Pour the liquid into the instant pot and close the lid. Put it on the manual high pressure setting for 55 minutes. Once the timer runs out, naturally release the pressure for 20 minutes before opening the Instant Pot.

Preheat your oven to 375 degrees. Chop the meat and place the meat in a baking dish with at least half of the liquid. Fry for about 20 minutes, or until the liquid thickens slightly and the top of the minced meat is browned.

While the meat is cooking, prepare the enchilada sauce. Heat the avocado oil in a saucepan 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. Stir in the tapioca starch, stirring constantly so that it doesn’t burn. Add the chilli powder and paprika powder and stir. Slowly stir in the chicken broth. Keep stirring to dissolve the spice lumps and tapioca starch. Once the lumps are gone, keep stirring as you add oregano, garlic, and salt. Let the sauce thicken so you can cover the back of a spoon, then season with salt and pepper.

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

Bake for about 15 minutes. Take the baking dish out of the oven. Top with enchiladas with chopped onions, red pepper, avocado and coriander. Serve with your favorite dairy-free or regular sour cream or cheese!

Tips

– This makes more beef than is likely to fit in your tortillas. The extra meat is delicious with large salads.
– Warm up 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 neat options.

To press

About the author

A Missouri-based food blogger, recipe developer, and personal chef, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking Priscilla cooks, and follow their culinary adventures Instagram and Pinterest.

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