- 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
- 1.25 oz taco seasoning 1 packet
- 1 1/2 cups Water
- 4 flour tortillas 6-8 inch size, cut to pan diameter
- 1/4 cup enchilada sauce
- 2 1/2 cups Mexican blend shredded cheese
Mix the refried beans and salsa in a small bowl and set aside.
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.
Drain the liquids, transfer browned meat to a shallow dish and cover loosely with foil.
Rinse out the pot and pour in 1 1/2 cups water, followed by the trivet. Coat the inside of a 7 inch x 3 inch springform or push pan with non-stick spray.
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.
Carefully lower the pan onto the trivet using a foil sling, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 17 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
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.
Cool for 5-10 minutes, gently loosen the edges with a spatula and remove sides of springform or push pan.
Cut into wedges and serve warm.
*The MANUAL and PRESSURE COOK buttons are interchangeable.