This Instant Pot Enchilada Sauce is a quick recipe that tastes far better than canned enchilada sauce! It’s gluten free, vegan, and best of all, it’s really easy to make in your Instant Pot or pressure cooker!
Instant Pot Enchilada Sauce
I’ve tried canned enchilada sauces and I’m not that impressed with them. They’re okay, not great. They tend to be a little thin and lack flavor. Since an Instant Pot allows me to make sauces quickly, yet have them taste like they cooked all day, I figured it was time to give an Enchilada sauce a whirl in the Instant Pot, and I’m really glad I did. After you make this once, you won’t ever want to buy canned again.
How to Make Instant Pot Enchilada Sauce
This Instant Pot Enchilada Sauce is a definitely a dump and run recipe. Throw all ingredients in the Instant Pot, blend once done and freeze some. Once all done, it made about 3.5 to 4 cups of sauce for me. It definitely had a kick of spice with the proportions below to reduce the chili powder and the chipotle chile if you need to. I think it will be good this way because, by the time you’ve cooked it with tortillas, meat, cheese, etc., you don’t want the sauce to be completely washed out. But try it with less and you can always add more. I’m using about a cup to make a cheese enchilada casserole (which I’ll post if it works out) and you can always use it instead of the jarred sauce in this Lazy Person Chicken Enchilada recipe too.
One note on the fire-roasted tomatoes. They have a slightly smoky flavor that I love and look at the little flecks of black in the sauce below. That’s from those canned tomatoes. Very easy to get a little smoky flavor by using those. But if you can’t find it, just use regular tomatoes. There’s enough flavor in the rest of the sauce to compensate.
So the steps in this recipe are:
- Throw everything in the pot, putting tomatoes in last to prevent them from scorching
- Cook at HP for 10, NPR
- Blend using an immersion blender, and you’re done.
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This Instant Pot Enchilada Sauce is a quick recipe that tastes better than canned enchilada sauce! Once you make it, you'll never buy canned again!
- 1/2 red onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 jalapeño pepper, sliced
- 4 cloves garlic
- 2 chipotle chiles in adobo sauce from can (use 1 for less spice)
- 1 teaspoon powdered cumin
- 1-2 teaspoons Mexican red chile powder
- 1-2 teaspoons salt
- 1/2 cup water
- 14 ounces canned fire-roasted diced tomatoes
- Put all ingredients into the Instant Pot, except the tomatoes and stir well.
- Pour the tomatoes on top and do not mix. This is to prevent any chance of them burning and sticking to the bottom.
Cook on High Pressure for 10 minutes, allowing it to release pressure naturally.
- Using an immersion blender, purée the sauce carefully. You may have to tilt your liner to blend all of it. If you don't have an immersion blender, wait for the sauce to cool a little, and use your blender. Be sure to remove the little inside piece on the blender lid to allow steam to escape.
- Use half the sauce right away and freeze the rest. You'll probably need about 1 cup of this sauce for 6-8 enchiladas.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.