Hi Andrea – I would cube the beef and freeze it as flat as possible. Then when you’re ready to cook it, add the frozen beef, water, and enchilada sauce to the pressure cooking pot and cook for 30. There’s no need to add extra time when cooking small cuts of meat from frozen as long as the cubed beef isn’t clumped together like a thicker cut of meat.

Came out great! Thank you!

Hi Casey – yes, I would sub it without making any other changes. If it’s not as tender as you’d like after 30 minutes, you can cook it a little longer.

Hi Steve – I use a 12 – 15 minute cook time for my chicken taco filling https://www.pressurecookingtoday.com/pressure-cooker-chicken-taco-filling/ depending on how thick your breast are. That cook time should work well with this recipe too. You can use as many breasts as you’d like, just don’t fill the pot more than 2/3’s full. Let me know how it goes.

I’d like to substitute chicken thighs or breasts for the beef. What would you recommend for the amount of chicken and cooking time for IP?

No – that was wrong. I used a different analyzer https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and updated the calorie count – this one said it was 560 calories. Enjoy!

Hi Tim – I updated the recipe with nutritional information. Nutrition information is calculated by Nutritionix and may not always be accurate. Enjoy!