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Veggie Tortilla Pie on a plate sliced

Instant Pot Veggie Tortilla Pie

Instant Pot Veggie Tortilla Pie is a delicious Tex-Mex inspired recipe with layers of tortillas, vegetables, and cheese.

Course Dinner, Vegetarian
Cuisine Tex Mex
Keyword pressure cooker Veggie tortilla pie recipe
Prep Time 15 minutes
Cook Time 20 minutes
NPR/Resting 15 minutes
Total Time 50 minutes
Servings 4
Calories 275 kcal
Author Sandy Clifton

Ingredients

  • 1 cup Water (for the pressure cooker)

Spice Mix (mix these together)

  • 2 tsp Cumin
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder

Tortilla Filling

  • 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)

Garnish

  • Sour Cream
  • Cilantro
  • Avocado

Instructions

  1. Place 2 corn tortillas in the bottom of the 6" pan (just stack them together).

  2. Sprinkle on about 2 Tbsp of the cheese.

  3. Add 1/3 of the zucchini.

  4. Sprinkle on 1/3 of the spice mixture.

  5. Then add 1/3 of the black beans, 1/3 of the corn kernels, and 1/3 of the Salsa.

  6. Place a corn tortilla on top and gently press down.

  7. Add 1/3 of the zucchini.

  8. Sprinkle on 1/3 of the spice mixture.

  9. Then add 1/3 of the black beans, 1/3 of the corn kernels, and 1/3 of the Salsa.

  10. Sprinkle 1/3 of the remaining cheese.

  11. Place another corn tortilla on top and gently press down.

  12. Add 1/3 of the zucchini.

  13. Sprinkle on 1/3 of the spice mixture.

  14. Then add 1/3 of the black beans, 1/3 of the corn kernels, and 1/3 of the Salsa.

  15. Sprinkle 1/2 of the remaining cheese (reserve the remaining cheese for the end).

  16. 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.

  17. Cover the pan with foil and crimp it on tightly so moisture doesn't get in.

  18. Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.

  19. Close the lid and set the steam release knob to the Sealing position.

  20. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 20 minutes. High Pressure. The pot will take a few minutes to come to pressure.

  21. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutesĀ (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  22. When the pin in the lid drops back down, open the lid.

  23. 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).

  24. 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.

  25. 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.

  26. Slice and serve with desired garnishes.

Recipe Notes

*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.