How to Make the Best Instant Pot Taco Pie
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Easy. Impressive. Tasty. To me, that is like the holy trinity of food! If it is easy to make you can teach a younger person how to do it. If it is impressive, you can serve it with confidence to a guest. If it is tasty, you will want to add it to your stable of recipes to enjoy again later. This Instant Pot Taco Pie recipe is just the ticket to cover all the bases and by using your Instant Pot to make it? You won’t heat up the house while cooking!
Do you love instant pot taco pie? If so, then this recipe is for you! Here we will talk about how to make the best Instant Pot taco pie. This recipe is made in an Instant Pot and comes out with a crispy crust that is topped with delicious ingredients. It’s not difficult to make, but it does take some time. The instructions are laid out below for your convenience- enjoy!
What is Instant Pot taco pie?
Instant Pot Taco Pie is a Mexican dish that traditionally has ingredients like ground beef or shredded chicken, tomatoes, black olives, green chilies, jalapeños- all mixed together in this scrumptious instant pot taco pie crust and topped with cheese, sour cream, guacamole- the choice is yours.
Why is taco pie so yummy? Well, it’s hard to say. It could be the delicious Instant Pot taco pie crust that is topped with all your favorite ingredients like tomatoes and black olives. Or perhaps you just can’t resist the scrumptious sauce made from green chilies, jalapeños, and tomatoes? Whatever it is about this dish- we know you’ll enjoy it!
Do I have to use a rotisserie chicken?
No, while this Instant Pot taco pie recipe is made with 3 cups of shredded rotisserie chicken, that is for convenience. We have talked before about the meals you can make from one rotisserie chicken. You could use leftover chicken, canned chicken, even ground beef instead if you wanted to!
So I need a springform pan for the Instant Pot to make this recipe?
Yes. While you COULD use a different kind of pan, you would have a difficult time getting the recipe out of it and keeping the entree all in one piece. On the plus side, you will have the ability to make Instant Pot Cheesecakes also! Get your springform pan here if you need one.
Can I use fat-free cheese to make this?
No- we recommend using full-fat cheddar cheese to make this instant pot taco pie recipe. You can use another type of cheese if you want, but it might not be as tasty!
Can I add more toppings?
Yes, go for it! You can add any type of toppings that you want. We suggest topping with some pico de gallo or guacamole and sour cream- instant yumminess. You are only limited by your imagination as you are making this Instant Pot Taco Pie from scratch!
Can I use other ingredients?
Of course! This Instant Pot taco pie recipe is so versatile because there are so many different options. You can use other types of meat, add some beans or corn to the instant pot taco pie crust- anything you want!
What is a good side dish for this instant pot taco pie?
We recommend serving it with Spanish rice and refried beans because they both have similar flavors to what’s in the Instant Pot taco pie. You could also serve with your favorite type of salad or chips and salsa!
Yes- the options are endless for what ingredients you could put on top of your Instant Pot taco pie.
Easy Peasy Instant Pot Taco Pie Recipe
The ingredients for this Instant Pot Taco Pie are simple and many of them you may have on hand- they include ground beef or shredded chicken (we used rotisserie), tomatoes, black olives, green chilies, jalapeños, and even cheese!
Instant Pot Taco Pie Ingredients:
1 cup Water
3 cups shredded Rotisserie Chicken
1 cup Refried beans
2 tbsp.Taco seasoning
1/4 cup Fire-roasted Salsa
2 Tbsp Diced Green Chilies
2 tbsp. diced jalapeños
2 cups shredded Colby Cheddar cheese
(4) 8-inch Flour Tortillas
1 cup sliced grape tomatoes
7×3 inch Spring-form Pan
How to Make Instant Pot Taco Pie:
Add the water to the pressure cooker.
In a small bowl, add the can of refried beans, salsa, and taco seasoning. Stir to combine them all.
Spray the springform pan with non-stick baking spray.
Place a tortilla in the springform pan and press it down.
Scoop 1/3 of the bean mixture and spread on top of the tortilla.
Now add 1/3 of the shredded chicken, spread it over the beans evenly.
Add 1/4 of the cheese on top of the chicken.
Top the cheese with some of the green chilies, jalapeños, and tomatoes.
Place another tortilla in the pan and press it down.
Repeat the steps above.
Set the springform pan on the trivet.
Place the lid on the pot and set it to the sealing position.
Press the Pressure Cook/Manual button, to high pressure for 20 minutes.
When the cook cycle ends, do a Quick Release.
Carefully remove the foil.
Turn on the oven/broiler to 400°.
Place the pan in the center and broil until the cheese melts.
Let sit for just a few minutes to cool a bit and set up. Then remove from the pan and serve.
Remove from the oven and carefully unhook the springform pan.
Garnish with sour cream, avocado, salsa, and cilantro.
Need an Instant Pot?
Don’t have an Instant Pot yet? Why? They take the place of 7 different appliances! Get one here:
I want an Instant Pot Now and maybe some Instant Pot accessories to be able to do more with it!
Check out our other Instant Pot Recipes HERE