Pressure Cooker Pork Enchiladas Recipes

PRESSURE COOKER PORK ENCHILADAS

Steps:

• In a pressure cooker, heat oil on medium heat.
• Add onions, black pepper, pork and cumin and saute until pork is lightly browned.
• Add chicken broth and with 15 pounds of pressure cook for 15 minutes.
• Let rest for 5 minutes and then place cooker under cold water to reduce pressure.
• Pour about 1 cup of enchilada sauce in the bottom of a greased 7x11 glass baking dish.
• Drain broth off of pork and place a little pork/onion mixture on one tortilla.
• Add a few pieces of black olive and about 1/4 cup of cheese and as much jalapenos depending on how hot you want them.
• Roll up and place seam side down in the baking dish.
• Do this for the remaining 7 tortillas.
• Pour remaining enchilada sauce on top of tortillas and top with remaining cheese.
• Bake, uncovered in a preheated 350 degree oven for approximately 30 minutes or until bubbly.
• Let cool for about 10 minutes before serving.

INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)

Steps:

• Place your roast in the bottom of the Instant Pot.
• Add all remaining ingredients on top of roast.
• Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
• Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
• Add pork back into Instant Pot and mix with all the flavorful liquid.
• Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.

SWEET PORK ENCHILADAS

Steps:

• Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
• Cook on High for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
• Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

CARNITAS - PRESSURE COOKER

Steps:

• Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
• Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
• Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
• Remove pork from pressure cooker and shred meat.

INSTANT POT® CHICKEN ENCHILADAS

Steps:

• Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
• Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
• Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
• Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
• Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
• Bake in the preheated oven for 20 to 25 minutes.