Instant Pot Taco Lasagna
This Instant Pot Taco Lasagna is a quick, cozy meal that fuses classic lasagna with zesty taco flavors!
Servings: 6 servings
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef or turkey or chicken
- 1 teaspoon cumin
- 1 cup salsa for meat mixture
- 16 ounces refried beans
- 1 cup salsa for layering
- 8 ounces cheddar cheese
- 5 pieces flour tortillas 6 inch
- Toppings of your choice like sour cream, avocado, or cilantro
Instructions
- Begin by setting your Instant Pot to the “Sauté” function. Add the extra virgin olive oil to the pot. Once the oil is hot, add the lean ground beef. Break it apart with a wooden spoon and sauté until browned.
- Once the meat is browned, sprinkle in the cumin and stir well to combine. Pour in 1 cup of salsa for the meat mixture, stirring everything together. Let it simmer for a couple of minutes to allow the flavors to meld.
- Layering is key for this dish. Begin by spreading the refried beans over the meat mixture in the Instant Pot. Then, pour 1 cup of salsa over the beans. Next, tear the flour tortillas into strips and layer them on top.
- Sprinkle the cheddar cheese over the tortillas, creating a cheesy layer that will melt deliciously during cooking.
- Close the lid of the Instant Pot and ensure the valve is sealed. Set it to manual high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes before performing a quick release.
- Carefully remove the lid and give the lasagna a gentle stir. Serve hot, topped with your favorite toppings like sour cream, diced avocado, or fresh cilantro for a burst of flavor.
Equipment
- Instant Pot
- Wooden Spoon
- Measuring cups and spoons
- Sharp Knife
- Serving Spoon
Notes
- For a dairy-free version, use vegan cheese or omit cheese altogether.
- Substitute flour tortillas with gluten-free or corn tortillas for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.