Ultimate Instant Pot Taco Lasagna

Prepare for a culinary delight that effortlessly combines the hearty comfort of lasagna with the vibrant flavors of a taco – introducing the Instant Pot Taco Lasagna! This Tex-Mex casserole is a true game-changer for busy weeknights and family gatherings alike. Crafted with distinct layers of perfectly seasoned taco meat, rich and creamy refried beans, soft tortillas, and generous amounts of melted cheese, it promises an easy, adaptable, and utterly delicious meal that will quickly become a cherished family favorite. Don’t own an Instant Pot? No problem! We’ve also included clear, simple directions for baking this incredible Taco Lasagna in your oven, ensuring everyone can enjoy this delightful dish.

This Instant Pot Taco Lasagna stands out not just for its ease of preparation and incredible taste, but also for its economical nature and remarkable versatility. It’s a simple recipe that transforms everyday ingredients into a spectacular meal. Get ready to add this amazing dish to your regular dinner rotation – it’s that good!

Key Ingredients and Essential Equipment for Success

Crafting the perfect Instant Pot Taco Lasagna begins with selecting the right components and tools. Here’s a detailed guide to ensure your casserole turns out absolutely delicious every time.

• The Right Pan: For Instant Pot cooking using the pot-in-pot method, a heat-safe 6×4 inch or 7×4 inch cake pan is ideal. Ensure your chosen pan fits comfortably within your pressure cooker’s inner pot. A 3-inch deep pan will work, but layering might be a snug fit; a 4-inch deep pan offers a bit more room.
• Tortillas: The foundation of our layers! Whether you prefer the classic chewiness of flour tortillas, the rustic charm of corn tortillas, or the superior texture of homemade flour tortillas, we recommend using 6-inch tortillas (standard soft taco shell size). While they might not completely cover the bottom of a 7×4-inch pan, a slight gap is perfectly fine. Alternatively, you can easily trim larger tortillas to fit or strategically overlap smaller ones to create a seamless layer.
• Taco Meat: This layer brings robust flavor and heartiness to our tortilla pie. A classic choice is lean ground beef, well-seasoned with aromatic cumin and zesty salsa. However, feel free to experiment! Ground chicken or ground turkey are excellent leaner alternatives. For a creative twist, consider using shredded chicken or pork for an even richer depth of flavor.
• Refried Beans: The creamy, comforting backbone of this lasagna. You can opt for the convenience of your favorite canned variety, or for an unparalleled taste and texture, try making your own homemade refried beans. They add a luscious quality that complements the other layers beautifully.
• Salsa: More than just a condiment, salsa is a flavor powerhouse in this Taco Lasagna. It instantly infuses the dish with a complex blend of tomatoes, peppers, onions, and jalapeños, creating a vibrant, seasoned base. Choose your go-to jarred salsa, or for an authentic touch, prepare a fresh batch of homemade salsa. Adjust the spice level to your family’s preference!
• Cheese: The glorious, melty glue that holds everything together. Sharp cheddar cheese is a fantastic choice for its bold flavor, but Colby, Monterey Jack, or a pre-shredded Mexican cheese blend will also work wonderfully. Pro-Tip for Superior Melt: Grate the cheese yourself! Not only is it often more economical, but freshly grated cheese melts far more smoothly because it hasn’t been coated with anti-caking agents found in many pre-shredded varieties. This small step makes a big difference in the final texture.
• Toppings: Just like any great taco, this casserole truly comes to life with the addition of fresh, vibrant toppings. Think crisp shredded lettuce, creamy guacamole, extra salsa, cool sour cream or Greek yogurt, diced tomatoes, fresh cilantro, or sliced jalapeños. These additions provide a burst of freshness and texture, allowing everyone to customize their plate.

Step-by-Step Guide: Crafting Your Instant Pot Taco Lasagna

Achieving perfect results with this Instant Pot Taco Lasagna is simple when you follow these helpful tips. You’ll find all the precise ingredient quantities and comprehensive instructions in the dedicated recipe card at the bottom of this article. Let’s dive in!

• 1. Prepare the Taco Meat: The initial and crucial step to building your flavor-packed taco casserole is preparing the meat. Begin by activating the “Saute” feature on your Instant Pot. Once hot, add a teaspoon of olive oil, then introduce your chosen ground meat (beef, chicken, or turkey). Cook thoroughly, breaking up the meat with a wooden spoon until it’s evenly browned and cooked through. It’s important to drain off any excess grease at this stage to prevent a greasy final product. Once drained, season the meat generously with ground cumin and your favorite salsa, mixing well to ensure every morsel is infused with Tex-Mex flavor.

• 2. Deglaze the Inner Pot: This step is paramount when using your Instant Pot, especially after sautéing, to prevent the dreaded “Burn Notice.” After removing the cooked taco meat, add 2 cups of cold water to the inner pot. Use a sturdy wooden spatula or spoon to meticulously scrape up any browned bits or fond that might have stuck to the bottom of the pot. These flavorful bits will dissolve into the water, creating a clean surface for pressure cooking and adding to the overall taste of your dish.
• 3. Optional: Toast Your Tortillas: While not strictly necessary, taking a few extra minutes to toast your tortillas can significantly enhance the texture of your Taco Lasagna, preventing them from becoming soggy during pressure cooking. To do this, lightly spray both sides of your tortillas with cooking spray. Arrange them in a single layer on a baking sheet and broil for 2-3 minutes per side, or until they achieve a beautiful golden-brown color and a slightly crispy texture. This extra step adds a delightful crispness that truly elevates the dish.

• 4. Assemble the Taco Lasagna Layers: This is where the magic truly begins! In your prepared heat-safe cake pan, start building your lasagna. Begin with a tortilla at the bottom. Then, spread half of the creamy refried beans evenly over the tortilla, followed by a generous sprinkle of shredded cheese. Place another tortilla on top. Now, add half of the seasoned taco meat mixture, spreading it out evenly, and again, sprinkle with more cheese. Repeat these layers, using up the remaining refried beans and taco meat. Finish your masterpiece with one final tortilla, then lavishly cover it with the remaining salsa and a bountiful layer of shredded cheese. Each layer contributes to the complex flavors and textures of this incredible casserole.

• 5. Cook Pot-In-Pot: Once your Taco Lasagna is beautifully layered in the cake pan, cover it tightly with aluminum foil to prevent any condensation from making it soggy. Pour the reserved 2 cups of cold water into the Instant Pot’s inner pot (this water creates the steam needed for pressure cooking). Carefully place a metal trivet (the rack that comes with your Instant Pot) into the pot. Gently set your foil-covered lasagna pan on top of the trivet. This pot-in-pot method ensures even cooking and prevents the lasagna from being submerged in water. Secure the Instant Pot lid, making sure the vent knob is set to the “Sealing” position.

• 6. Pressure Cook & Serve: Set your Instant Pot to “Manual” or “Pressure Cook” mode on HIGH pressure for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This natural release is crucial as it helps the lasagna settle and prevents the textures from becoming too watery. After 10 minutes, carefully move the vent knob to “Venting” to quick-release any remaining pressure. Once the pin drops, cautiously remove the lid. Carefully lift the lasagna pan out of the Instant Pot and remove the foil cover. Just like any traditional lasagna recipe, it is best to allow this Taco Lasagna to rest for another 10 to 15 minutes before slicing and serving. This resting period allows the layers to firm up, making for cleaner, more presentable slices.

• 7. Garnish and Enjoy: Once rested, slice into generous portions and serve immediately. This Taco Lasagna truly shines when adorned with an array of fresh toppings. Offer a selection of shredded lettuce, vibrant diced tomatoes, crisp onions, creamy avocado slices or guacamole, fresh cilantro, a dollop of sour cream or Greek yogurt, and extra salsa. Let everyone customize their slice for an interactive and delightful meal.

No Instant Pot? No Problem! Baked Taco Lasagna Instructions

If you don’t have an Instant Pot, you can still enjoy all the incredible flavors of this Taco Lasagna by preparing it in your oven. It’s just as delicious and equally satisfying! To do this, follow these simple steps:

1. Prepare the Taco Meat: In a large skillet, brown your chosen ground meat (beef, turkey, or chicken) over medium-high heat. Break it apart as it cooks. Once cooked through, drain any excess grease. Stir in the cumin and salsa as directed in the Instant Pot instructions.
2. Assemble the Lasagna: Prepare and layer the Taco Lasagna in a 9×13 inch baking dish (or similar size) exactly as described for the Instant Pot method. Cover the dish tightly with aluminum foil.
3. Bake: Preheat your oven to 375 degrees F (190 degrees C). Bake the covered lasagna for 30 minutes.
4. Uncover and Finish: After 30 minutes, carefully remove the foil. Continue to bake for an additional 10-15 minutes, or until the cheese on top is beautifully melted and bubbly, and the edges are lightly golden.
5. Rest and Serve: Allow the baked lasagna to rest for 10-15 minutes before slicing and serving with your favorite toppings.

Storage and Reheating Tips for Leftovers

This Instant Pot Taco Lasagna makes fantastic leftovers! Here’s how to properly store and reheat it to enjoy its deliciousness for days to come:

• Refrigerate: Always allow the Taco Pie to cool completely to room temperature before storing. Transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3 days.
• Freeze: For longer storage, this lasagna freezes exceptionally well. Once completely cooled, wrap individual slices tightly in aluminum foil. Place the foil-wrapped slices into a freezer-safe container or a heavy-duty freezer bag. Freeze for up to 1 month. Freezing individual portions makes for quick and convenient future meals.
• Reheat:
  • From Refrigerator: Unwrap the desired portion and place it on a microwave-safe plate. Cover it loosely with a damp paper towel to help retain moisture and prevent drying. Microwave in 30-second intervals until it’s thoroughly warmed through, typically 1-2 minutes depending on your microwave.
  • From Freezer: For best results, defrost frozen slices overnight in the refrigerator. Once defrosted, follow the reheating instructions for refrigerated lasagna. If reheating from frozen, it will take longer; you might need to microwave in 1-minute intervals until heated through.
  • Oven Reheating: For a crispier texture, particularly if you prefer the tortillas not to be too soft, you can reheat slices in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until warmed through. Cover with foil initially to prevent drying, then uncover for the last few minutes if you want to crisp up the top.

Explore More Instant Pot Favorites

If you’ve fallen in love with the convenience and deliciousness of Instant Pot cooking, be sure to check out these other fantastic pressure cooker recipes:

• Instant Pot Lasagna
• Instant Pot Beef Barbacoa
• Instant Pot Taco Pasta
• Instant Pot Red Beans and Rice
• Instant Pot Spanish Rice

We truly hope you enjoyed preparing and savoring this Instant Pot Taco Lasagna. Your feedback means the world to us! Please take a moment to leave a comment and a review below, sharing your experience and any creative twists you added. Happy cooking!

4.84 from 25 votes

Instant Pot Taco Lasagna

By: Kristen Chidsey

Servings: 6

Prep: 10 mins

Cook: 10 mins

Pressure Time: 20 mins

Total: 40 mins

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Made with layers of seasoned taco meat, refried beans, tortillas, and cheese, this Instant Pot Taco Lasagna will prove to be an easy, family-favorite Tex-Mex Casserole. No Instant Pot? I have included directions for baking this Taco Lasagna as well!

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 pound lean ground beef, or 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., shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream)

Instructions

1. Turn the pressure cooker to “Saute.” Add 1 teaspoon extra virgin olive oil and let it heat briefly. Once hot, add 1 pound lean ground beef (or turkey/chicken) to the inner pot and cook until the meat is browned and cooked through, breaking it up as it cooks. Drain off any excess grease if needed. Add 1 teaspoon cumin and 1 cup salsa to the browned meat and stir well to combine. Remove the seasoned meat from the inner pot and set aside.
2. Deglaze the Inner Pot: Add 2 cups of cold tap water to the inner pot. Use a wooden spatula to scrape up any browned bits that may be stuck to the bottom of the pot. Place a metal trivet (rack) over the water.
3. Optional Step (Toasting Tortillas): For tortillas that are less soggy, lightly brush or spray them with oil. Broil for 2-3 minutes per side until they are nicely golden and toasted.
4. Assemble the Taco Lasagna: Spray a 7-inch or 6-inch heat-safe cake pan with nonstick spray. Lay one tortilla in the greased pan. Top with half of the refried beans, then sprinkle with a layer of shredded cheese. Cover with another tortilla. Add half of the prepared taco meat mixture, sprinkle with cheese, and cover with another tortilla. Repeat these layers until you’ve used up the remaining refried beans and taco meat. Top the final layer with a tortilla, then spread the remaining 1 cup salsa over it and generously top with the remaining shredded cheese.
5. Cook Pot-In-Pot: Loosely cover the assembled lasagna pan with aluminum foil. Carefully place the covered pan on the trivet inside the Instant Pot, over the 2 cups of water. Close the Instant Pot lid, ensuring the vent knob is set to the “Sealing” position. Set the cooking time to 10 minutes on “HIGH Pressure” (using “Manual” or “Pressure Cook” function).
6. Natural Pressure Release: Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, you can carefully turn the vent knob to “Venting” to quick-release any remaining pressure. Once the float valve drops, open the lid. Carefully remove the lasagna from the inner pot and take off the foil. Let the lasagna rest for another 10-15 minutes before slicing.
7. Serve: Slice and serve your Instant Pot Taco Lasagna with your favorite toppings such as shredded lettuce, diced tomatoes, onions, avocado, fresh cilantro, sour cream, or extra salsa. Enjoy!

Equipment

• Electric Pressure Cooker (6 or 8 quart)
• 6 or 7 inch Heat-Safe Cake Pan
• Metal Trivet (usually included with Instant Pot)

Notes

For the Meat: Feel free to use lean ground beef, ground turkey, ground chicken, or for a vegetarian version, substitute with 4 cups of cooked black or pinto beans, or even tofu taco meat (sofritas).

Note on Pan: This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but layering may be quite snug. A 7×4 inch heat-safe cake pan is also an excellent option if you have one on hand.

Storing: Ensure the Taco Pie cools completely before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in foil and freeze them in a freezer-safe bag or container for up to 1 month. Defrost in the refrigerator overnight before unwrapping and reheating.

No Instant Pot? If you don’t own an Instant Pot, this Taco Lasagna can be easily prepared in a conventional oven. First, prepare the taco meat in a large skillet over medium-high heat. Assemble the lasagna layers in a 9×13 inch baking dish as directed, then cover with foil. Bake at 375 degrees F (190°C) for 30 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and heated through.

Nutrition

Calories: 341kcal
Carbohydrates: 15g
Protein: 30g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 87mg
Sodium: 1337mg
Potassium: 552mg
Fiber: 5g
Sugar: 6g
Vitamin A: 857IU
Vitamin C: 2mg
Calcium: 333mg
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation and can vary based on specific ingredients and brands used.

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