Instant Pot Veggie Tortilla Pie is a delicious vegetarian Tex-Mex inspired recipe with layers of tortillas, vegetables, and cheese. We love the flavors in this very simple pressure cooker veggie tortilla pie recipe.
Instant Pot Veggie Tortilla Pie
If you happen to be a Vegetarian, or like to do Meatless Mondays, or occasional meatless meals, this is a great recipe for you! It is so simple, and the flavor is really delicious.
What is a Tortilla Pie?
Basically, a tortilla pie is a layered dish where the tortillas make up the dividers between the layers of filling.
In this case we are using corn tortillas for their masa flavor, and a veggie filling. Like a taco pie.
Can I use Flour Tortillas?
Yes you can. The flavor and texture will change, but I’m sure it will still be delicious!
I use flour tortillas in my Instant Pot Taco Pie Recipe, which does have meat (though you can swap out veggies).
The steps to make Instant Pot Veggie Tortilla Pie are easy. It’s basically 3 layers with a corn tortilla in between each one.
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What is the pan you are using?
I’m using a 6″ by 3″ Fat Daddio’s Push Pan, which I also use for my cheesecakes. The bottom is detached, and you push it to release the tortilla pie, cheesecake, or whatever you are making (see photo).
You can use any pan that is about 6″ in diameter, and 3″ tall. This size will ensure you get all of the layers in there! Also, I prefer metal as it cooks faster.
To release the tortilla pie from the push pan, set a can on a plate. Then set the push pan on the can. Push down slowly on the edges of the push pan.
Then move the tortilla pie to a serving plate. Next, use a spatula to get the tortilla pie off of the metal disk (bottom of push pan).
Be sure to garnish this Instant Pot vegetarian Taco Pie with some tasty extras like sour cream, cilantro, avocado, or whatever you like!
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If you make this yummy pressure cooker tortilla pie recipe, please leave a comment and star rating below. I’d love to know how you liked it!
Instant Pot Veggie Tortilla Pie is a delicious Tex-Mex inspired recipe with layers of tortillas, vegetables, and cheese.
- 1 cup Water (for the pressure cooker)
- 2 teaspoons Cumin
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 5 (6") Corn Tortillas
- 1 cup Shredded Cheese, Mexican blend or cheddar, Monterey Jack
- 1 cup Grated Zucchini
- 1 cup Black Beans, canned, drained & rinsed
- 1 cup Frozen Corn Kernels
- 1 cup Salsa (not too wet)
- Sour Cream
- Cilantro
- Avocado
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Place 2 corn tortillas in the bottom of the 6" pan (just stack them together).
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Sprinkle on about 2 Tablespoons of the cheese.
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Add ⅓ of the zucchini.
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Sprinkle on ⅓ of the spice mixture.
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Then add ⅓ of the black beans, ⅓ of the corn kernels, and ⅓ of the Salsa.
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Place a corn tortilla on top and gently press down.
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Add ⅓ of the zucchini.
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Sprinkle on ⅓ of the spice mixture.
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Then add ⅓ of the black beans, ⅓ of the corn kernels, and ⅓ of the Salsa.
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Sprinkle ⅓ of the remaining cheese.
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Place another corn tortilla on top and gently press down.
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Add ⅓ of the zucchini.
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Sprinkle on ⅓ of the spice mixture.
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Then add ⅓ of the black beans, ⅓ of the corn kernels, and ⅓ of the Salsa.
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Sprinkle ½ of the remaining cheese (reserve the remaining cheese for the end).
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Then add the remaining corn tortilla on top and gently press down. It's okay if it is slightly above the rim of the pan.
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Cover the pan with foil and crimp it on tightly so moisture doesn't get in.
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Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
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When the pin in the lid drops back down, open the lid.
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Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).
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Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.
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When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.
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Slice and serve with desired garnishes.
*If you don't have a push pan, just use a pan that is as close to the size of the 6" corn tortilla that you can get.
RESOURCES TO MAKE this recipe and more
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Leslie Gretz
Would this work with flour tortillas? My family is not a fan of the corn tortillas.
Sandy
They might be a little too wet, but you can try it!
Terra
This was so yummy!!
Heidi S Atwood
This was delicious! Even my husband the carnivore enjoyed it! I love the fact that it gives you so many options for different variations. Definitely a winner!
Sandy
Yay! My meat and potatoes hubby also liked it. He ate more of it than I did! I’m glad you both enjoyed it!
Marilyn
I followed the directions as printed. I did trim the tortillas a little and warmed them in the microwave to soften them. I used the insert from the pot to find out how much to trim. Made them easier to fit in without breaking. All in all this is a fantastic easy recipe, So many different tastes. This is a keeper and will make it often.