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Home » Blog Recipe Posts » Dinner

Instant Pot Chicken Taco Pie

November 17, 2019 by Sandy 13 Comments

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Instant Pot Chicken Taco Pie is a fun dish to make, and uses ingredients most of us have already. I like to make this pressure cooker Chicken Taco Pie using a rotisserie chicken, or leftover cooked chicken meat. It's tasty and my family loves it!

Slice of Chicken Taco Pie on a white plate topped with sour cream

 
Originally published 4/13/2018

Instant Pot Chicken Taco Pie

Layered casserole recipes are awesome. I have several that I have made in my trusty 13"x9" baking dish for years. Did you know you can make a layered taco pie in the pressure cooker?

Instant Pot Chicken Taco Pie cooks beautifully in the pressure cooker, and is cooked using the PIP (Pot in Pot) method.

Here is a quick rundown of what you'll need to make Instant Pot Chicken Taco Pie: 7"x3" pan, 8" flour tortillas, shredded chicken, shredded cheese, seasoned refried beans.
ingredients for Chicken Taco Pie

What is the Pot-In-Pot Method?

Pot-In-Pot Cooking, also called PIP, is a method of cooking food that you don’t want watered down (such as a quiche, lasagna or cheesecake). Or for foods that are too thick (not enough thin liquid) to build pressure.

The pressure cooker needs thin liquid, such as water or broth, to make steam that builds up and creates the pressure needed to pressure cook the food.

Soups do well, but a pot of bread pudding will absorb the liquid and there won’t be any left to build steam and pressure. Then you will get the dreaded “BURN” message. Nobody wants that!

So you put the food in a separate cooking dish (preferably stainless, or an oven safe pan) and set it on the trivet/rack within the inner liner, where it is suspended above the water.

The water goes directly into the inner pot, then the trivet/rack is set in the pot, then the pan of food sits on the trivet (never directly on the bottom of the inner liner).

So literally it is a pot/pan in a pot.

Resume pressure cooking as normal. The PIP method usually requires a longer cook time than if the food was cooked directly in the inner liner.

Here's the step-by-step for those who like the visual:
Four process images showing lining the pan with tortillas then layering it with beans, chicken, and cheese, and another tortilla

There will be 3 layers of beans/chicken/cheese, and 4 total tortillas to complete your Instant Pot Chicken Taco Pie.
Four process images showing layering and topping with a flour tortilla then covering pot with foil and setting it on a trivet

Four process images showing placing pot in pot, setting pressure cooker cook time, and adding final layer of cheese then broiling it afterwards

If you are using a push pan, this is how you get the taco pie out of it. A spring form pan will just need the buckle undone.

Four process images showing how to loosen pie with knife, setting pot on a large can to push pie out of pan to get final product

It helps to let the taco pie rest a few minutes after you broil the cheese on top. This helps the taco pie set up a bit so it doesn't collapse when you release it from the pan.

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Pin this pressure cooker Chicken Taco Pie recipe

Instant Pot Chicken Taco Pie Pinterest image with the recipe title and Simply Happy Foodie.com logo

If you make this easy and delicious taco pie recipe, please leave a comment and a star rating below. I'd like to know how you liked it!

5 from 3 votes
Chicken Taco Pie on a white plate with a piece removed, showing layers of pie
Print
Instant Pot Chicken Taco Pie
Prep Time
15 mins
Cook Time
20 mins
NPR
15 mins
Total Time
50 mins
 

Instant Pot Chicken Taco Pie is a fun dish to make, and uses ingredients most of us have already. I like to make this using a rotisserie chicken, or leftover cooked chicken meat. It’s tasty and my family loves it!

Course: Dinner, Main Course
Cuisine: Mexican
Keyword: pressure cooker chicken taco pie recipe
Servings: 5
Calories: 523 kcal
Author: Sandy Clifton
Ingredients
  • 1 ½ cups Water (for the pressure cooker)
  • 1 small whole Rotisserie Chicken, (or other cooked chicken) deboned, skinless & shredded (about 3 cups of meat or so)
  • 1 can Refried Beans
  • ¼ cup Salsa
  • 2 Tbsp Diced Green Chiles
  • 1 Tbsp Taco Seaoning
  • 1-2 cups Pepper Jack Cheese, shredded (or Monterey Jack) plus extra for the top layer
  • 1-2 cups Cheddar Cheese, shredded (plus extra for the top layer)
  • (4) 8 inch Flour Tortillas (if using 7 inch pan)
Garnishes (choose your favorite)
  • Sour Cream
  • Salsa
  • Cilantro
  • Avocado
  • Hot Sauce
Tools You Will Need
  • 6 qt or 8 qt pressure cooker (if using 8 qt, increase the water to 2 cups)
  • The trivet with handles that came with the pot
  • 7x3 inch Push Pan or Springform Pan (2.5 inch is okay, but it will make a smaller amount)
  • Cooking Spray
  • Aluminum Foil
Instructions
  1. Gather and prepare everything you will need. Prepare the rotisserie chicken, or other cooked chicken, shred the cheese, spray the pan with cooking spray.etc.

  2. Add the water to the pressure cooker's removable inner pot/liner.

  3. Set the pot to the Sauté setting. This will start the water heating up, which will bring the pot to pressure faster.

  4. In a small bowl, mix the can of refried beans with the salsa, green chiles, and *taco seasoning.

  5. Place a tortilla in the pan and press it down (it will be slightly bigger than the pan, and that's okay).

  6. Spread on ⅓ of the bean mixture, then ⅓ of the shredded chicken, and ⅓ of the cheese.

  7. Place another tortilla in the pan and press it down. Spread on ⅓ of the bean mixture, then ⅓ of the shredded chicken, and ⅓ of the cheese.

  8. Place a third tortilla in the pan and press it down. Spread on ⅓ of the bean mixture, then ⅓ of the shredded chicken, and ⅓ of the cheese.

  9. Place a fourth tortilla in the pan and press it down. Nothing goes on top of this layer yet.

  10. Wrap a piece of foil over the top and crimp it around the edges (you don't want the inside to get wet).

  11. Set the pan on the trivet and use the handles to carefully lower it into the pot.

  12. Cancel the Sauté setting. Place the lid on the pot and set the knob to the sealing position.

  13. Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to select 20 minutes.

  14. When the cook cycle ends, do a Quick Release of the pressure and when the pin in the lid drops down, open the lid and use silicone mitts to very carefully remove the trivet/pan.

  15. Carefully remove the foil and sprinkle on the remaining cheese.

  16. Turn on the broiler to 400° and set the pan under it and broil until the cheese melts.

  17. Let sit for just a few minutes to cool a bit and set up. Then remove from the pan and serve.

  18. Garnish with sour cream, avocado, salsa, cilantro, hot sauce, or whatever you like and serve!

Recipe Notes

*Here is my recipe for homemade Easy Taco Seasoning


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Resources to Make This Recipe and More

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  1. Suzie Eh

    February 23, 2020 at 5:35 am

    Not a huge refried beans fan, is there anything else I could use instead? Thank you

    Reply
    • Sandy

      February 25, 2020 at 3:58 pm

      Maybe mash up some black beans with a little cumin?

      Reply
  2. Phyllis Koutros

    December 26, 2019 at 2:14 pm

    Hi...looking for some different things to make...this sounds good...but I don't have any accessories...time to do Amazon..but, my question is...why don't you have a place to save recipes???? I'm afraid I'll see some good ones and by the time I get the push up pan, I won't find the recipe again.

    Reply
    • Sandy

      December 29, 2019 at 11:24 am

      Hi Phyllis. I don't know what I would use. I'll look into it.

      Reply
  3. Jen

    December 09, 2019 at 2:40 pm

    I am celiac and cant have flour tortillas. Do you think corn tortillas would work? Any change to the time or method?

    Reply
    • Sandy

      December 09, 2019 at 7:37 pm

      Yes, they break up a little, but have great flavor.

      Reply
  4. Jeanie

    November 17, 2019 at 2:57 pm

    I will definitely be trying this. Love your recipes. Now that the CrispLid is available, I think that can be used instead of the broiler, don’t you?

    Reply
    • Sandy

      November 17, 2019 at 7:30 pm

      Yes! The crisp lids are a game changer!

      Reply
  5. Aimee

    September 11, 2019 at 2:40 pm

    Made this for lunch for my friend and I...its absolutely delicious. It was my 1st time using a push pan, and its easy as pie! Served the left overs to my office, and everyone loved it. This recipe is defo a keeper.

    Reply
  6. Dawn L

    December 17, 2018 at 6:32 pm

    I was so tired after work tonight and needed to find something quick. I had some Purdue precooked grilled chicken breasts...the kind in the 8 oz bags that are sliced up and I wanted to use them before the expiration date (1 being today). I had the other ingredients so this looked easiest and fastest. Score!

    The husband is picky and he's on his second helping as I type this. Our 2 young adult boys are giving this a total thumbs up (and one is as picky as his dad). I liked that it was less saucy than similar recipes using ground beef and despite the cheese, it wasn't greasy. I used vegetarian re-fried beans. I don't know if I missed it...but I didn't see anything about the chilis so I added them in the beans.

    This was good without the extra toppings but I did slice up avocado and it was great.
    Thank you for posting the recipe.

    Reply
    • Sandy

      December 17, 2018 at 8:36 pm

      Hi Dawn! I'm happy that your family enjoyed this recipe! Thank you for your review!

      Reply
  7. Kathleen

    April 13, 2018 at 11:41 pm

    I was so excited that I had everything to make this! My son and husband thought I was crazy when I was making this! Then when they were eating it they both were shaking their heads up and down saying mmmmm. Mom knows best! Thanks for a great recipe, this one's a keeper!

    Reply
    • Sandy

      April 13, 2018 at 11:45 pm

      Hi Kathleen! Wow, that was fast, I just posted this recipe today! Great timing! Well, I'd have to agree that mom knows best. I'm so glad you liked this recipe. Thank you for your review, I enjoy reading them, and they help others know if a recipe worked for someone else.

      Reply

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Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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Instant Pot Chicken Taco Pie