Instant Pot Chicken Taco Pie
Ingredients
The filling
-
1
small whole
Rotisserie Chicken, deboned, skinless & shredded
-
1
can
Refried Beans
-
¼
cup
Salsa
-
2
Tbsp
Diced Green Chiles
-
1
Tbsp
Taco Seasoning
-
1-2
cups
Pepper Jack Cheese, shredded
-
1-2
cups
Cheddar Cheese, shredded
The base
-
4
8 inch
Flour Tortillas
-
1 ½
cups
Water (for the pressure cooker)
Garnishes
-
to taste
Sour Cream
-
to taste
Salsa
-
to taste
Cilantro
-
to taste
Avocado
-
to taste
Hot Sauce
Instructions
- Prepare all ingredients, including shredding the chicken and cheese.
- Add water to the pressure cooker's inner pot.
- Set the pot to the Sauté setting to heat the water.
- Mix refried beans with salsa, green chiles, and taco seasoning in a bowl.
- Place a tortilla in the pan and press it down.
- Layer ⅓ of the bean mixture, chicken, and cheese on the tortilla.
- Repeat with another tortilla and the remaining filling for two more layers.
- Top with a fourth tortilla and cover with foil.
- Place the pan on the trivet and lower it into the pot.
- Cancel the Sauté setting, seal the lid, and set to Pressure Cook for 20 minutes.
- After cooking, perform a Quick Release and remove the pan carefully.
- Remove the foil and add more cheese on top.
- Broil until the cheese melts.
- Let it sit for a few minutes, then serve with garnishes.
Nutrition Facts (estimated)
Servings
5
Calories
523
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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