The Best Instant Pot Enchilada Casserole

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Pour the can of Ro*tel into your pressure cooker. Add the saved reserve liquid (if needed) to cover the bottom of the pot to a depth of approximately 1/2”.

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Add 1/4 of the shredded meat, spreading across the bottom of the Instant Pot.

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Pour 1/2 of one can of red enchilada sauce on top of the onions and meat.

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Cover with remaining tortilla halves. Pour remaining enchilada sauce on top followed by the remainder of the shredded cheese.

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Release the pressure (either quick or natural) and remove the lid. Let cool and dive in!

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