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Instant Pot Taco Pie

Instant Pot Taco Pie

Instant Pot Taco Pie is a fun and tasty recipe to make in your pressure cooker. Tortillas, refried beans, salsa, meat, and cheese come together to create a layered Mexican Pie! Delicioso!

Course Dinner
Cuisine Mexican
Keyword pressure cooker taco pie recipe
Prep Time 15 minutes
Cook Time 25 minutes
Natural Release 15 minutes
Total Time 55 minutes
Servings 4 - 6
Calories 472 kcal
Author Sandy Clifton


  • 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
  • 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).


  • Sour Cream
  • Cilantro
  • Extra Salsa
  • Hot Sauce


  1. 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.

  2. Wash/Rinse out the pot and put 1 ½ cups of water in it.

  3. Mix the refried beans with the salsa.

  4. 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.

  5. Sprinkle on 1 cup of the meat evenly, (then ¼ cup enchilada sauce, if using) then 1 cup of the cheese.

  6. 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).

  7. Place a third tortilla in, then ½ cup refried bean mixture, 1 cup of the meat, and ½ cup of cheese.

  8. Place the final tortilla on and gently press in place.

  9. 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.

  10. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

  11. Press the Pressure Cook/Manual button (or dial) and use the +/- button (or dial) to choose 17 minutes, and High pressure.

  12. 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.

  13. 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.

  14. 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).

  15. 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!

  16. Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit.

  17. 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.

  18. 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.

  19. Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.