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Instant Pot Taco Lasagna

A layered, taco-flavored lasagna made quickly in the Instant Pot for an easy weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 pound lean ground beef (or ground turkey or chicken)
  • 1 teaspoon ground cumin
  • 1 cup salsa (for meat mixture)
  • 16 ounces refried beans
  • 1 cup salsa (for layering)
  • 8 ounces cheddar cheese, shredded
  • 5 count 6-inch flour tortillas
  • toppings of your choice (lettuce, tomatoes, onions, avocado, cilantro, sour cream, etc.)

Instructions

  • Set the pressure cooker to Sauté and heat 1 teaspoon extra virgin olive oil until shimmering.
  • Add 1 pound lean ground beef (or turkey/chicken) and cook, breaking up the meat, until fully browned; drain excess grease if needed.
  • Stir in 1 teaspoon ground cumin and 1 cup salsa into the browned meat; mix to combine, then remove the meat mixture from the inner pot and set aside.
  • Add 2 cups cold water to the inner pot and scrape up any browned bits, then place the trivet over the water.
  • Optional: To avoid soggy tortillas, brush or spray tortillas with oil and broil 2–3 minutes per side until toasted.
  • Spray a 6- or 7-inch heat-safe cake pan with nonstick spray. Layer the lasagna in the pan: place one tortilla, spread half the refried beans, sprinkle some cheddar, then top with a tortilla.
  • Add half the reserved meat mixture, sprinkle with cheddar, and top with another tortilla. Repeat using the remaining refried beans and meat, finishing with a final tortilla, 1 cup salsa spread over the top, and the remaining shredded cheddar.
  • Cover the assembled pan loosely with foil, place it on the trivet in the inner pot, secure the lid, and set to High pressure for 10 minutes.
  • When cooking ends, allow a natural pressure release for at least 10 minutes, then carefully remove the pan from the Instant Pot and remove the foil.
  • Let the lasagna rest for about 10 minutes, then slice and serve with desired toppings.

Equipment

  • Electric pressure cooker (6 or 8 quart)
  • 7-inch or 6-inch heat-safe cake pan (about 3 in deep)
  • Trivet
  • Mixing Spoon
  • nonstick spray
  • Foil

Notes

  • Use lean ground beef, turkey, chicken, or a bean/tofu alternative for the meat layer.
  • A 6-inch pan about 3 inches deep fits tightly; a 7-inch pan also works.
  • Brushing tortillas with oil and toasting prevents sogginess.
  • Allow the assembled pan to rest before slicing so layers set.
  • Be careful when removing the hot pan from the pressure cooker.