Instant Pot Taco Lasagna
This Instant Pot Taco Lasagna is a delicious, quick fusion of lasagna and tacos, perfect for busy nights and casual gatherings!
Equipment
- Instant Pot
- Spatula
- Measuring cups and spoons
- Cutting board and knife
- Serving spoon
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef, turkey, or chicken
- 1 teaspoon cumin
- 1 cup salsa for meat mixture
- 16 ounces refried beans
- 1 cup salsa for layering
- 8 ounces cheddar cheese shredded
- 5 (6-inch) flour tortillas
- Toppings of your choice (e.g., sour cream, diced tomatoes, avocado, cilantro)
Instructions
- Start by setting your Instant Pot to the sauté function. Add 1 teaspoon of extra virgin olive oil and let it heat up. Once hot, add 1 pound of lean ground beef, turkey, or chicken. Cook until browned, breaking it apart with your spatula. This should take about 5-7 minutes.
- Once the meat is fully cooked, sprinkle in 1 teaspoon of cumin and stir well to combine. Next, pour in 1 cup of salsa for the meat mixture, and mix everything until the meat is well coated. Allow the mixture to simmer for a couple of minutes.
- Now it’s time to layer your lasagna! Start by spreading 16 ounces of refried beans evenly across the bottom of the pot. Then add half of the meat mixture, followed by 1 cup of salsa for layering. Next, place two tortillas on top, followed by half of the 8 ounces of shredded cheddar cheese. Repeat these layers with the remaining ingredients, finishing with a layer of cheese on top.
- Seal the Instant Pot lid and ensure the valve is set to sealing. Set the pressure cook function to high for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Carefully remove the lid and let the lasagna sit for a few minutes. This will help it set slightly, making it easier to serve. Use a spatula to cut into squares and serve with your favorite toppings such as sour cream, diced tomatoes, avocado, or fresh cilantro.
Notes
- Use plant-based meat alternatives and dairy-free cheese for a vegetarian or vegan version.
- Whole grain or corn tortillas can add extra fiber and nutrients.
- Prepare ahead and store in the refrigerator for up to 3 days or freeze for up to 3 months.