Why You’ll Love This Pressure Cooker Pork Enchiladas Recipe
If you’re looking for a delicious and satisfying meal that’s quick to prepare, you’re going to love this Pressure Cooker Pork Enchiladas recipe.
The beauty of this dish lies in its simplicity and taste. With tender pork, savory spices, and gooey cheese, every bite is packed with flavor.
Plus, the pressure cooker cuts down cooking time considerably, making it perfect for busy weeknights. You’ll appreciate how easily everything comes together, allowing you to enjoy a homemade meal without spending hours in the kitchen.
Trust me, once you try these enchiladas, they’ll become a staple in your meal rotation!
Ingredients of Pressure Cooker Pork Enchiladas
When it comes to whipping up a delightful meal, having the right ingredients is half the battle. For these Pressure Cooker Pork Enchiladas, you’ll be gathering some fantastic staples that are sure to make your taste buds dance.
Imagine tender pork mixed with zesty spices, wrapped in warm tortillas, and smothered in cheese—sounds pretty irresistible, right? Let’s plunge into what you need to bring this delicious recipe to life.
Ingredients:
- 1 lb pork tenderloin, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 cup chicken broth
- 1 onion, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 8 six-inch flour tortillas
- 1 1/2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup black olives, sliced
- 1 cup jalapeño pepper, chopped
Now, before you start racing off to the grocery store, let’s chat about a few things regarding these ingredients.
First off, feel free to mix and match the cheeses. If you can’t find Monterey Jack, a good ol’ mozzarella can step in just fine.
And about those jalapeños—if you’re not a heat seeker, you might want to dial it back a bit. Maybe just a sprinkle or two? Trust me, no one wants to breathe fire while enjoying a cozy dinner.
Finally, don’t sweat it if you can’t find pork tenderloin; pork shoulder works too. Just remember, it may need a tad more cooking time.
How to Make Pressure Cooker Pork Enchiladas
Making Pressure Cooker Pork Enchiladas isn’t only rewarding but also surprisingly simple. First things first, grab that 1 lb of pork tenderloin and cut it into 1-inch pieces.
Then, in your trusty pressure cooker, heat up 2 tablespoons of canola oil over medium heat. Toss in 1 chopped onion and sauté it until it becomes a lovely translucent color, just a few minutes should do the trick.
Now, add in those pork pieces along with 1/2 teaspoon of cumin and 1/2 teaspoon of black pepper. You want to sauté this mixture until the pork is lightly browned, filling your kitchen with a mouthwatering aroma that might just make you do a little happy dance.
Once your pork is nicely browned, pour in 1 cup of chicken broth and secure the lid on your pressure cooker. Bring it to 15 pounds of pressure and let it cook for a solid 15 minutes.
After that, give it a little break—let it rest for about 5 minutes before you run it under cold water to release the pressure. Meanwhile, you can prepare your baking dish. Pour about 1 cup of enchilada sauce into a greased 7×11 glass baking dish.
Now, drain the broth off the cooked pork and start assembling your enchiladas. Take an 8 six-inch flour tortilla, place a scoop of that delicious pork and onion mixture on one, sprinkle with a few slices of black olives, and top it off with about 1/4 cup of shredded cheese (you’ve got 1 1/2 cups of cheddar and 2 cups of Monterey Jack to play with here).
If you’re feeling daring, add as many jalapeños as your taste buds can handle. Roll it up and lay it seam side down in the baking dish. Repeat this for all the tortillas until your dish is filled to the brim with cheesy goodness.
Now, it’s time for the grand finale. Pour the remaining enchilada sauce over the top of your rolled tortillas, ensuring they’re all nice and cozy.
Don’t forget to sprinkle the rest of your cheese over everything—after all, who doesn’t love a cheesy topping? Pop the dish into a preheated 350-degree oven and let it bake uncovered for about 30 minutes.
You’ll know they’re done when they’re bubbly and golden. Patience is key here, so let them cool for about 10 minutes before serving.
And there you have it, a delightful plate of Pressure Cooker Pork Enchiladas that will have everyone asking for seconds—just make sure you save some for yourself!
Pressure Cooker Pork Enchiladas Substitutions & Variations
While crafting my Pressure Cooker Pork Enchiladas, I’ve discovered that substitutions and variations can elevate the dish to new heights.
For a twist, try using shredded chicken or beef instead of pork. You can also swap out the tortillas for corn or whole wheat versions.
If you’re looking for a lighter option, replace the cheese with a vegan alternative or skip it altogether.
For the toppings, consider adding fresh cilantro or avocado to enhance the flavor.
Finally, experiment with different spices, like smoked paprika or chili powder, to create a unique taste that suits your palate. Enjoy the creativity!
What to Serve with Pressure Cooker Pork Enchiladas
After exploring various substitutions and variations for my Pressure Cooker Pork Enchiladas, it’s clear that the right side dishes can truly complement this flavorful meal.
I love serving them with a fresh avocado salad, drizzled with lime juice, to balance the richness of the enchiladas. You can’t go wrong with some Mexican-style rice or refried beans, either, as they add heartiness to the plate.
Don’t forget a side of tangy salsa or homemade guacamole for that extra kick!
And for a revitalizing drink, a chilled agua fresca pairs perfectly to round out this delightful dinner experience.
Additional Tips & Notes
To guarantee your Pressure Cooker Pork Enchiladas turn out perfectly, I recommend prepping all your ingredients before you start cooking.
Chop your onions and jalapeños, and slice the black olives in advance. If you like a little extra kick, consider adding some diced tomatoes or corn to the filling.
When rolling the tortillas, don’t overstuff them, or they might burst while baking. For a creamier texture, mix in some sour cream with the cheese.
Finally, let the enchiladas cool for about 10 minutes after baking; this helps them set and makes serving easier.
Enjoy your delicious creation!