Instant Pot Tex-Mex Taco Pie

I’m a huge Tex-Mex fan, and I love this Tex-Mex Taco Pie! It’s part casserole, part taco, assembled like a lasagna and ends up being a just a whole lot of yumminess. And in the Instant Pot, it’s got a depth of flavor that just can’t be beat. The creamy beans combine with the stringy cheese and tender meat for a dish that they’ll ask for again and again.

The right salsa is the key to this dish. A watery salsa will result in a wilted taco pie. Strain watery salsa if necessary to get 1/3 cup of chunky salsa. Like a milder dish? You can cut down on the spiciness by diluting the salsa with drained diced tomatoes.

The secret to this recipe is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. This dish uses a 7” springform pan that is also great for cheesecakes, lasagna and a whole host of other Instant Pot goodies. However, in a pinch you can also use a casserole dish like this 1.5 quart ovenproof dish that fits perfectly in a 6 quart Instant Pot.

For prettiest results, let the pie cool at least 10 minutes before releasing from the pan, then cool again before cutting. Cut with a sharp knife to avoid collapsing the side of the pie.

A dish that they’ll ask for again and again.


  • 1 1/4 cups refried beans
  • 1/3 cup thick salsa (strain watery salsa to yield 1/3 cup if needed)
  • 1 lb ground beef (preferably 93% lean)
  • 1 1.25 oz packet taco seasoning
  • 1 1/2 cups water
  • 4 flour tortillas, 6-8” size, cut to pan diameter
  • 1/4 cup enchilada sauce
  • 2 1/2 cups Mexican-blend shredded cheese


  1. Mix the refried beans and salsa in a small bowl and set aside.
  2. Using the display panel select the SAUTE function. Add ground beef and taco seasoning to the Instant Pot. Cook and stir until no pink remains.
  3. Drain the liquids, transfer browned meat to a shallow dish and cover loosely with foil.
  4. Rinse out the pot and pour in 1 1/2 cups water, followed by the steam rack. Coat the inside of a 7” x 3” springform or push pan with non-stick spray. (We love this pan:
  5. Layer evenly:

– First tortilla, 1 cup refried beans, 1 cup meat, enchilada sauce, 1 cup cheese

– Second tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese

– Third tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese

– Fourth tortilla, press in place (reserve final 1/2 cup cheese), cover loosely with foil.

  1. Carefully lower the pan onto the steam rack using a foil sling, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 17 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the pan, uncover, and top with the remaining 1/2 cup of cheese. Set under the broiler for 4-6 minutes or until cheese browns to your preference.
  5. Cool for 5-10 minutes, gently loosen the edges with a spatula and remove sides of the springform or push pan.
  6. Cut into wedges and serve warm.

*The MANUAL and PRESSURE COOK buttons are interchangeable.