My first taco pie in the Instant Pot. I assure you, it will not be my last. It literally took 10 minutes to make. 5 layers of yummy in every bite. Believe it or not, this dish is not too fattening. In fact, you can make it even less calories by using a low fat/fat free shredded chicken.
Instant Pot Taco pie is four layers of yum! You can tweak it to be spicier, cheesier, and even saucier, if you use the optional enchilada sauce (not used in the pictured dish).
1 lb Lean Ground Beef or Turkey (93% lean is ideal)
1 1 oz Taco Seasoning Packet (or 3 Tbsp of my Homemade Taco Seasoning)
1 1/2 cups Refried Beans
1/3 cup Salsa
(4) 8 inch Flour Tortillas (can use corn, but they are more fragile)
1/4 cup Enchilada Sauce (optional)
2 1/2 cups Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack blend. You can also use colby jack)
Use the Sauté setting on your pressure cooker (or use a frying pan) to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting.
Wash/Rinse out the pot and put 1 1/2 cups of water in it.