Beefy Cheesy Burrito Lasagna (Instant Pot)
This beefy & cheesy burrito lasagna is quick and easy in the Instant Pot and only takes 5 ingredients. I found this recipe on Pinterest and modified to make gluten free for my lovely bride
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2 tbsp minced garlic
- 2 lbs ground beef
- 1 packet taco seasoning, gluten free
- salt & pepper, to taste
- 4 corn tortillas, gluten free (to fit springform pan)
- 1 1/4 cup chunky salsa
- 1/2 can refried beans
- 1 1/2 cup shredded cheese
Set your Instant pot on saute and add your olive oil until IP shows "Hot"
Add your onions and garlic and cook until onions are translucent. Add salt in with onions to assist in cooking and flavor. Remove and set aside.
Add your ground beef and cook until brown and then drain off fat.
Add back in the onions/garlic mixture and add to ground beef and add your taco seasoning and mix well. Remove from Instant Pot and put in a separate bow to use to assemble your "burrito mix"
Clean your Instant Pot clean so you can use the "Pot in a Pot" method.
Use a small springform pan that will fit inside your Instant Pot. A 7 Inch Non-stick springform Pan for cheesecakes works well
Spray your springform pan with non stick cooking spray.
Take 3 tortillas and spread the refried beans evenly on each.
Place the first tortilla in the springform pan and then add 1/3 of the beef mixture.
Add 1/4 of the salsa on top of the beef and then sprinkle 1/4 of the cheese.
Repeat for two more layers.
Add the last tortilla and top with remaining salsa and cheese.
Add the trivet that comes with your Instant Pot along with 1/2 cup of water.
Place the springform pan lasagna on the trivet, lock the lid and turn the pressure release to seal/lock.
Use the manual button to cook for 10 minutes.
When finish, move the release button to vent for a quick release.
Take out the springform pan (be careful it's really hot) and let sit for 10 minutes before serving.