Instant Pot Taco Lasagna

Slice of Instant Pot Mexican Lasagna on white plate with Instant Pot in background

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4.87 from 23 votes

An easy recipe for a layered taco lasagna made with refried beans, taco meat, and cheese made in the Instant Pot.

Prep Time10

Cook Time10

Pressure Time20

Total Time40

Course: Main Course

Cuisine: Mexican, Tex Mex

Servings:

Calories: 341kcal

Author: Kristen Chidsey

Equipment

Ingredients

1 teaspoon oil
1 pound lean ground beef or turkey or chicken
1 teaspoon cumin
16 ounces refried beans
8 ounces cheddar cheese
2 cups salsa divided
Toppings of your choice
5 (6 inch) flour tortillas

Instructions

Turn pressure cooker to saute and allow to heat. Add in 1 teaspoon oil and ground beef. Cook until meat is cooked through, breaking up as it cooks. Drain off any grease if needed.
Add cumin and 1 cup of the salsa to browned meat and stir to combine.
Clean the inner pot well and dry thoroughly. Return to the pressure cooker and pour in 2 cups of cold water and place a metal trivet in the inner pot.
Spray a cake pan with nonstick spray.
Optional Step: If you don't want soggy tortillas, brush or spray them with oil and then broil for 2-3 minutes per side until nice and toasted.
Lay one of the tortillas into the greased pan and then top with half the refried beans. Sprinkle with cheese and cover with another tortilla. Add half the meat mixture, sprinkle with cheese and cover with another tortilla. Repeat the layers, using up the remaining refried beans and taco meat. Top with one final tortilla, and then cover with salsa and generously top with the remaining shredded cheese. Cover the pan loosely with foil.
Place lid on instant pot and seal closed, being sure vent knob is pointed towards sealed, not venting. Set cook time to 10 minutes on HIGH pressure, by hitting manual or pressure cook and using +/- buttons to adjust until the screen reads "10".
Let pressure release for at least 10 minutes after cook time has elapsed (it is okay if on keep warm feature).
Carefully remove the lasagna from the inner pot and then remove foil. Let rest for another 10 minutes before slicing.
Slice and serve with toppings such as shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream, etc.

Video

Notes

For the Meat: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans.

Note on Pan: This recipe calls for a 6 inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit. If you only have a 7-inch pan, you will need to use 8-inch flour tortillas and trim them slightly to fit in the pan.

Storing: Leftovers keep for 3-4 days in the refrigerator, or individual slices can be frozen if wrapped well for up to 3 months in the freezer.

Modification for Mexican Lasagna

Instant Pot Vegetarian Mexican Lasagna: Instead of ground meat, use 4 cups of black beans and season with cumin and salsa. You can also opt to use sofritas.
Instant Pot Vegan Mexican Lasagna: In place of beef, use 4 cups of black beans and season with cumin and salsa, or use sofritas in place of beef. and use vegan cheddar cheese instead of regular cheese.
Low Fat Instant Pot Mexican Lasagna: Be sure to use either extra lean ground beef or ground white chicken. Instead of adding cheese to each layer, only top the lasagna with 4 ounces of cheese. You can also use low-carb or low-fat tortillas in place of traditional flour tortillas.

Nutrition