Instant Pot Chicken Taco Pie
Instant Pot Chicken Taco Pie is a fun dish to make, using ingredients most of us already have. I like to make this using a rotisserie chicken or leftover cooked chicken meat. It's tasty and my family loves it!
Instant Pot Chicken Taco Pie is a fun dish to make, using ingredients most of us already have. I like to make this using a rotisserie chicken or leftover cooked chicken meat. It's tasty and my family loves it!
- avocado
- cooking spray
- sour cream
- hot sauce
- salsa
- aluminum foil
- cilantro
- 1/4 cup salsa
- 1 can refried beans
- 1 1/2 cups water ((for the pressure cooker))
- 1 small whole rotisserie chicken, ((or other cooked chicke shredded (about 3 cups of meat or so))
- 2 tbsp diced green chiles
- 1 tbsp taco seaoning
- 1-2 cups pepper jack cheese shredded ((or monterey jack) plus extra for the top layer)
- 1-2 cups cheddar cheese shredded ((plus extra for the top layer))
- (4) 8 inch flour tortillas ((if using 7 inch pan)
- 6 qt or 8 qt pressure cooker (if using 8 qt increase the water to 2 cups)
- the trivet with handles that came with the pot
- 7 x3 inch push pan or springform pan ((2.5 inch is o but it will make a smaller amount))
- Carbohydrate 130.994717502092 g
- Cholesterol 23.4 mg
- Fat 16.8244700000607 g
- Fiber 44.5427233023954 g
- Protein 50.553507500652 g
- Saturated Fat 6.08179975001286 g
- Serving Size 1 1 recipe (1086g)
- Sodium 4458.58875031814 mg
- Sugar 86.451994199697 g
- Trans Fat 0.926600999992781 g
- Calories 869 calories
Step-by-step
- Gather and prepare everything you will need. Prepare the rotisserie chicken, or other cooked chicken, shred the cheese, spray the pan with cooking spray, etc.
- Add the water to the pressure cooker's removable inner pot/liner.
- Set the pot to the Sauté setting. This will start the water heating up, which will bring the pot to pressure faster.
- In a small bowl, mix the can of refried beans with the salsa and taco seasoning.
- Place a tortilla in the pan and press it down (it will be slightly bigger than the pan, and that's okay).
- Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
- Place another tortilla in the pan and press it down. Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
- Place a third tortilla in the pan and press it down. Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
- Place a fourth tortilla in the pan and press it down. Nothing goes on top of this layer yet.
- Wrap a piece of foil over the top and crimp it around the edges (you don't want the inside to get wet).
- Set the pan on the trivet and use the handles to carefully lower it into the pot.
- Cancel the Sauté setting. Place the lid on the pot and set the knob to the sealing position.
- Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to select 20 minutes.
- When the cook cycle ends, do a Quick Release of the pressure and when the pin in the lid drops down, open the lid and use silicone mitts to very carefully remove the trivet/pan.
- Carefully remove the foil and sprinkle on the remaining cheese.
- Turn on the broiler to 400° and set the pan under it and broil until the cheese melts.
- Let sit for just a few minutes to cool a bit and set up. Then remove from the pan and serve.
- Garnish with sour cream, avocado, salsa, cilantro, hot sauce, or whatever you like and serve!
My Family's Favorite Instant Pot Chicken Taco Pie
As a busy mom, finding quick and delicious meals that please the whole family is always a challenge. Weeknights are a whirlwind of homework, soccer practice, and the general chaos of family life. That's why I rely heavily on recipes that are both easy and satisfying, and my Instant Pot Chicken Taco Pie is a perfect example. It's become a staple in our house, a go-to recipe when time is short but taste isn't negotiable.
What I love most about this recipe is its versatility. It's incredibly adaptable to what I have on hand. Sometimes I use leftover rotisserie chicken, saving precious time and effort. Other times, I'll cook a chicken breast specifically for the pie, but even then the prep time is minimal. The beauty of this recipe lies in its simplicity; it doesn't demand a long shopping list or a culinary degree.
The combination of flavors is simply irresistible. The tender shredded chicken, the creamy refried beans, the spicy kick from the taco seasoning, and the gooey melted cheese—it's a symphony of textures and tastes that consistently pleases my family. And honestly, the kids love helping with the assembly; it's a fun, interactive way to get them involved in meal preparation. The process of layering the tortillas, beans, chicken, and cheese is simple enough for little hands to manage, fostering a sense of accomplishment and pride in their contribution.
Beyond the ease and deliciousness, this recipe also allows for creativity. We’ve experimented with different types of cheese, adding a sprinkle of jalapeños for extra heat, or swapping out the refried beans for black beans for a different flavor profile. I’ve even played around with different toppings, experimenting with everything from pickled onions to a dollop of Greek yogurt instead of sour cream.
One of the things I appreciate most about this recipe is that it’s a blank canvas for culinary improvisation. It's a fantastic starting point for those evenings when you’re short on time but long on the desire for a satisfying and flavorful meal. The Instant Pot simplifies the cooking process, making it a breeze to prepare even on the busiest of days. The pressure cooking method ensures the chicken is perfectly cooked and the flavors have time to meld beautifully.
So, if you’re looking for a quick, easy, and incredibly delicious meal that your whole family will love, I highly recommend giving my Instant Pot Chicken Taco Pie a try. It's the perfect solution for busy weeknights, family gatherings, or any occasion when you want a hearty and satisfying meal without spending hours in the kitchen. The best part? Cleanup is minimal, leaving you more time to relax and enjoy the fruits of your labor.
Tips and variations:
- For a vegetarian option, substitute the chicken with black beans or lentils.
- Experiment with different types of tortillas, such as corn or whole wheat.
- Add your favorite vegetables, such as diced bell peppers or onions.
- Use a different type of cheese or a combination of cheeses.
- Serve with a side salad or your favorite Mexican-inspired sides.
This recipe has become a family favorite, and I hope it becomes one of yours, too! Enjoy!
