Taco Pie - An Instant Pot Recipe (A Pot-in-Pot Experience)

 I've been experimenting with my Instant Pot some more.  One of the techniques I hadn't tried yet is "pot-in-pot," which is pretty much what it sounds like - you put what you're cooking in a pot or a pan, which you then put in the Instant Pot's insert - hence, "pot-in-pot."

This recipe is supposedly a big favorite of Instant Pot fanatics.  The original comes from a cookbook written by Ruth "Rootitoot" McCusker, who passed away earlier this year.  I tweaked it very slightly to use up some leftover rice and decided to keep it as a regular ingredient.  

This recipe calls for a springform pan.  For my 8-quart Instant Pot, I use an 8 1/2-inch springform pan, which just fits.  You have to make sure whatever pan you use has about a 1/4-inch space between it and the insert so steam can circulate.

I tried it out on Those Guys and there weren't any complaints - success!  (Actually, they both said it was pretty good.)

Instant Pot Taco Pie

1 lb ground beef

1 package taco seasoning (I used Ortega)

1/3 c water

4 flour or soft corn tortillas

1 can (16-oz) refried beans (I used Rosarita fat-free traditional style)

1 1/2 c cooked rice (I used leftover cilantro lime rice)

1/2 c enchilada sauce (optional)

2 c shredded cheddar or jack cheese

In a skillet, brown the ground beef and break it up.  When the beef is completely cooked, add the water and taco seasoning and stir until it has thickened.  Put the minimum amount of water required for your Instant Pot (1 1/2 c for a 6-quart pot; 2 c for an 8-quart pot) into the insert.

Spray your springform pan with non-stick spray and put a tortilla in the bottom (if using smaller tortillas, tear additional tortillas to cover the pan bottom).  Build three layers by spreading in this order after the first tortilla:  1/3 of the refried beans, 1/3 of the meat mixture, 1/3 of the rice, 1/3 of the enchilada sauce, 1/2 cup of cheese, and one tortilla.  Reserve the last 1/2 cup of cheese for later.

Press down gently on the last tortilla to smooth it all out, then cover the pan with foil and place on a silicone trivet with long handles.  Place the trivet and pan into the pot insert.  Close the lid and set the valve to Sealing.  Press the Pressure Cook (or Manual) button.  Make sure the pressure is set to High.  Adjust the cooking time to 20 minutes.  After the cooking time ends, let the pressure release naturally for 10 minutes, then switch the valve to Venting to release the rest of the pressure.

Set the top oven rack about 8 inches from the broiler element.  Remove the pan from the pot, remove the foil, and spread the remaining 1/2 cup of cheese across the top.  Place on the top oven rack and broil a few minutes, watching closely so it doesn't burn.  Remove the pan from the oven when nicely browned and let rest for 10 to 15 minutes before removing the pan's outer ring and serving.

Slice into 8 wedges and serve with your favorite taco fixings:  lettuce, tomato, sour cream, guacamole, salsa, etc., or leave it alone!