Instant Pot Taco Lasagna
A layered taco-style lasagna cooked in the Instant Pot using tortillas, refried beans, seasoned meat, salsa, and cheddar.
Servings: 6 servings
Ingredients
Ingredients
- 1 teaspoonextra virgin olive oil
- 1 poundlean ground beef or turkey or chicken
- 1 teaspooncumin
- 1 cupsalsa for meat mixture
- 16 ouncesrefried beans
- 1 cupsalsa for layering
- 8 ouncescheddar cheese
- 5 6 inchflour tortillas
- Toppings of your choice
Instructions
Instructions
- Turn the Instant Pot (pressure cooker) to Sauté. Add 1 teaspoon extra virgin olive oil and let it heat briefly.
- Add 1 pound lean ground beef (or turkey or chicken) to the inner pot. Cook, breaking up the meat, until fully browned. Drain off excess grease if needed.
- Return the pot to Sauté briefly if it cooled. Stir in 1 teaspoon cumin and 1 cup salsa (for the meat mixture). Cook 1 minute to combine, then remove the meat from the inner pot and set aside.
- Pour 2 cups cold water into the inner pot and scrape up any browned bits from the bottom. Place the metal trivet/rack in the pot over the water.
- (Optional) If you want firmer tortillas, preheat the oven broiler and arrange the five 6-inch flour tortillas on a baking sheet. Broil 2–3 minutes per side, watching closely to avoid burning. No additional ingredients required. Let tortillas cool enough to handle.
- Lightly grease or spray a 6-inch or 7-inch heat-safe cake pan. Place one tortilla in the bottom of the pan.
- Spread half of the 16 ounces refried beans evenly over the first tortilla. Sprinkle with a portion of the 8 ounces cheddar cheese.
- Place a second tortilla over the cheese. Spread half of the cooked meat mixture over that tortilla and sprinkle with more cheddar.
- Place a third tortilla on top. Spread the remaining half of the refried beans evenly and sprinkle with more cheddar.
- Place a fourth tortilla on top. Spread the remaining cooked meat mixture over it and sprinkle with more cheddar.
- Place the final (fifth) tortilla on top. Pour 1 cup salsa (for layering) evenly over the top tortilla and then cover the lasagna with the remaining cheddar cheese.
- Loosely cover the pan with aluminum foil. Using oven mitts, place the pan on the trivet/rack in the Instant Pot.
- Close the lid, set the vent to Sealed, and cook on High pressure for 10 minutes (use Manual/Pressure Cook and set to 10).
- When the cook time ends, allow the pressure to release naturally for at least 10 minutes, then perform a quick release if any pressure remains. Carefully remove the pan from the Instant Pot and remove the foil.
- Let the lasagna rest in the pan for 10 minutes before slicing. Serve slices with toppings of your choice.
Equipment
- Electric Pressure Cooker (6 or 8 quart)
- 6 inch Cake Pan
Notes
Notes
For the Meat
: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat.
Note on Pan:
This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand.
Storing
: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through.
No Instant Pot?
If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.
For the Meat
: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat.
Note on Pan:
This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand.
Storing
: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through.
No Instant Pot?
If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.