Instant Pot Enchiladas

Some nights dinner feels like a mountain I just don’t have the energy to climb. You know the feeling—tired, hungry, and tempted to just grab whatever’s easiest. That’s exactly why I love this Instant Pot enchilada recipe. It’s the kind of meal that looks and tastes like you put in serious effort, but really the Instant Pot does all the heavy lifting. The flavors are cozy and satisfying, and the whole thing comes together without the stress. Perfect for those nights when you want homemade comfort without spending hours in the kitchen.

1 medium onion, chopped

1 medium sweet red pepper, chopped

2 garlic cloves, minced

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 cup frozen corn

2 tsp. chili powder

½ tsp. ground cumin

⅛ tsp. pepper

8 corn tortillas (6 in.), cut into ½-in. strips

2 cups chopped kale

Toppings of your choice

Set your instant pot to sauté add water or vegetable broth. Add onions and peppers and sauté until soft. Add garlic and stir.

Add kale and beans and stir and well. Bad enchilada sauce, corn, chili powder, cumin, and pepper. Let simmer for one to two minutes. Then add tortillas and let boil until tortillas are soft. Serve immediately. Add topping of choice and enjoy.

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