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Instant Pot Taco Pie is a tasty and fun recipe to make in your electric pressure cooker. The layers of tortillas and taco meat filling are so easy to put together. This pressure cooker Taco Pie recipe is delicious!
Instant Pot Taco Pie
Instant Pot Taco pie recipe is four layers of yum! You can adjust it to be spicier, cheesier, and even saucier, if you use the optional enchilada sauce (not used in the pictured dish).
The PIP (Pan-in-Pot) Method
- This pressure cooker Taco Pie recipe uses the PIP (Pan-in-Pot or Pot-in-Pot) method.
- This means you will assemble the Taco Pie in a pan much like a cake pan, then cover it and place that pan into the pressure cooker’s stainless pot (with water underneath) to cook.
- Be sure that the stainless pot that came with your pressure cooker has 1 1/2 cups of water in it, and that you set the pan on a trivet/rack in the pot. You don’t ever want a PIP pan directly touching the bottom of the stainless pot.
For this Taco Pie recipe you can use any size of pressure cooker. The size of the pan that the Taco Pie cooks in should be as close to the size of the tortillas as you can find.
I’m using a 6 qt Instant Pot® with the trivet/rack that came with it. The Taco Pie is in a 7″x3″ push pan that I use for cheesecakes and lasagna.
Try Making Homemade Taco Seasoning
I make my own Easy Taco Seasoning, and use it for any recipe that calls for one of those taco seasoning packets. I make a double batch at a time, and love having the ability to control the salt and the heat. Try it, it’s fun to make your own!
Easy Steps to Make Pressure Cooker Taco Pie
Assemble all of the ingredients, cook the meat, and start layering. It’s fun. Even the kids can help with this part.
• Place a tortilla in a sprayed 7″x3″ pan (springform or push pan). Then spread some refried beans onto it.
• Add some cooked taco meat.
• Add some shredded cheese. Then add another tortilla, and repeat.
• Top with a final, fourth tortilla.
• Place some foil on the pan to keep the water out.
Set the pan on the trivet with handles and set them into the pot that has 1 1/2 cups of water in it.
• Pressure cook. When done, add cheese on top and broil or air fry.
• Let sit for a few minutes to set up, then serve your delicious Instant Pot Taco Pie!
How To Get the Taco Pie Out of Push Pan
Here is an example of using a can to set the push pan on to get the Taco Pie out (using my delicious Instant Pot Veggie Tortilla Pie).
You will set the pan on a large can and gently, but firmly, push straight down. It’s hot, so use caution!
It’s really great how easy this InstaPot Taco Pie recipe comes together, and with such delicious results! YUM! I hope you make and enjoy this recipe!
Instant Pot Chicken Taco Pie
Instant Pot Veggie Tortilla Pie
Instant Pot Cheesy Taco Pasta
Instant Pot Posole – Pork Stew
Instant Pot Mexican Stuffed Peppers
Pin This Recipe
Instant Pot Taco Pie
Ingredients
- 1 lb Lean Ground Beef or Turkey (93% lean is ideal)
- 1 1 oz Taco Seasoning Packet (or 2 Tablespoons of my Homemade Taco Seasoning)
- 1 ½ cups Refried Beans
- ⅓ cup Salsa
- (4) 8-inch Flour Tortillas (can use corn, but they are more fragile)
- ¼ cup Enchilada Sauce (optional)
- 2 ½ cups Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack).
Garnish
- Sour Cream
- Cilantro
- Extra Salsa
- Hot Sauce
Instructions
- 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 ½ cups of water in it.
- Mix the refried beans with the salsa.
- Spray a 7"x3" springform or push pan with cooking spray. Place 1 of the tortillas in the bottom of the pan and spread ½ cup of the refried bean mixture over it.
- Sprinkle on 1 cup of the meat evenly, (then ¼ cup enchilada sauce, if using) then 1 cup of the cheese.
- Place a second tortilla in the pan, then ½ cup of the refried bean mixture, 1 cup of the meat, and then ½ cup of the cheese (the first layer has 1 cup of cheese, that is correct).
- Place a third tortilla in, then ½ cup refried bean mixture, 1 cup of the meat, and ½ cup of cheese.
- Place the final tortilla on and gently press in place.
- Cover the pan with foil and place on the trivet/rack, and use the handles to place them in the pot. You can also use a sling, and set the pan on the trivet that you will put in the pot first.
- Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button (or dial) and use the +/- button (or dial) to choose 17 minutes, and High pressure.
- When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure.
- After the pin in the lid drops, open the lid. Use silicone mitts, or oven mitts to carefully remove the pan and trivet. If you used a sling, gather up the two ends of the sling and carefully lift out the pan to a cooling rack. Be very careful as the pan and the water is hot.
- Turn on your broiler to 425° F. Remove the foil from the pan and sprinkle on the remaining ½ cup of cheese (or more, up to 1 cup).
- Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don't leave it unattended as it could get too brown if you don't watch it!
- Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit.
- Run a butter knife around the edge to loosen it. Carefully unlock the springform pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it.
- If you used a push pan, loosen the edge with a knife, and set a large can on a plate and set the pan on top of the can and gently push downward. The pie will be sitting on the pan bottom. Very carefully slide the pie onto another plate and serve from there. Use caution as it will be hot.
- Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Taco Pie recipe
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It tasted great! However, the bottom tortilla was soggy and I had a hard time removing the taco pie from the push pan. .After reading the comments, i made sure to drain the hamburger well, but I did add the enchilada sauce. Maybe that was my problem I’m not sure, but my husband really liked it and asked that I get your advice
Maybe add the enchilada sauce only on the last layer and reduce it a little.
Delicious and so easy! Thank you! My kids loved it!
I wanted to try this recipe but I’m wondering how the flour tortillas come it in this recipe. I’m just wondering what the texture of the flour tortillas are after cooking in the instant pot. Are they soft? Soggy? Thanks for any input
They are a little soft, but no more so than an enchilada.
Oh my gosh! Made these today and they are amazing!!! So tasty. Thank you for easy and delicious recipe
I tried a few other taco pie recipes, but this was by far my favorite. I think part of the magic is mixing the salsa in with the beans. My husband and I were able to enjoy this delicious meal while “in quarantine”. I can’t wait to make this again! For some reason I was unable click on the starts to give this a 5-star rating, but that’s what it deserves!
Excellent taste and easy to follow!! I’m very new to the IP community so I enjoy these easy to follow recipes.
We did not allow ours to sit for a few minutes after broiling so when we cut into it the sides began to ooze so we got creative with it! Haha
Loved every bite!
Five stars, it will not allow me to rate the recipe. I love this easy, inexpensive, yummy recipe. I used a 6×2 inch springform pan, so scaled the ingredients to 2/3’s using 4 cut-to-fit whole wheat tortillas. The scaled down amount easily served 3 adults. it is quite filling. I served it with salad with avocado, plain Greek yogurt and next time may add some tortilla chips. I used a little more red enchilada sauce (by accident), so it was saucier and the presentation was not quite as nice, but so delicious. I subbed shredded chicken, corn, peppers and onions for the ground beef and used low fat and low sodium ingredients if I had them.
I am hoping the 8 inch wide 2 inch high will work! Ordered a 7×3 today from amazon!
Do I need to reduce the cook time if using an 8×3 pan?
No, keep it the same.
Hi….just wondering as I look over the recipe….did you mean to write use ‘half’ of the refried beans on the first layer….or is it supposed to be 1/2 cup on each layer? Thanks!.. Looking forward to making this!
Yes, I meant 1/2 cup. I corrected that, thank you!
This probably tastes amazing as written but I had to make some changes due to a gluten intolerance.
For the refried beans (since I hate playing the “is it gluten free from a can” game), I substituted one 15oz can of black beans, drained and rinsed, combined with some dried onions, minced garlic, and smoked paprika. I mashed these. It kind of looked like refried beans. Dumped in the salsa and stirred.
Ran out of Mexican blend cheese so mixed 1 cup of that with 1 cup of shredded mozzarella. Gave it a slightly milder cheesy flavor but awesome stringy.
I had to use corn tortillas and in doing so, this thing came out of my IP tasting like a tamale in a bowl.
I have left overs tomorrow for lunch. Thank you for being my inspiration 🙂
Hi Donna, I’m loving how you adapted this recipe to work for you! I also love stringy cheese! Thank you for your review.