This pressure cooker chicken taco casserole is an easy recipe for those busy nights! One of our absolute favorite pressure cooker chicken recipes is this chicken taco casserole…the kids gobble it up every time!
Pressure Cooker Chicken Taco Casserole
An Easy Chicken Dinner Ready in a Flash!
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My family LOVES tacos! Like we crazy LOVE tacos! We seriously could eat tacos every single day without a single complaint….well, maybe not every single day…but we typically do tacos about once a week.
This is one of those recipes that are perfect for busy nights when Little Man has soccer practice. They always schedule his soccer practice right in the middle of dinner time so it’s difficult trying to decide if we eat before or after soccer. I don’t want him getting sick on the field because his belly is full and he’s too hot so we typically do dinner afterward practice. But by that time it’s almost 8pm and I don’t have much time to cook a full dinner.
That’s why I love this pressure cooker chicken taco casserole recipe! I keep shredded chicken on hand in the freezer all the time and tortillas seem to stay fresh forever…so I just grab all of my ingredients out of the fridge or pantry and I can have dinner on the table in less than 30 minutes.
The fact that I don’t have to stand over the stove or oven makes this dish even better. I can simply throw it in the pressure cooker and go make sure the kids have finished their homework and chores. Once the pressure cooker beeps I know that dinner is ready and we go eat.
Pressure Cooker Chicken Taco Casserole Recipe
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Pressure Cooker Chicken Taco Casserole
Ingredients
- Taco Pie
- Ingredients
- 1 cup Water
- 3 cups shredded Rotisserie Chicken
- 1 cup Refried beans
- 2 tbsp.Taco seasoning
- 1/4 cup Fire roasted Salsa
- 2 Tbsp Diced Green Chilies
- 2 tbsp. diced jalapeños
- 2 cups shredded Colby Cheddar cheese
- (4) 8 inch Flour Tortillas
- 1 cup sliced grape tomatoes
- Sour Cream
- Salsa
- Cilantro
- Avocado
- Cooking spray
- 7x3 inch Springform Pan
- Foil
Instructions
- Directions:
- Add the water to the pressure cooker.
- In a small bowl, add the can of refried beans, salsa and taco sesoning.
- Stir to combine.
- Spray the sprindform pan with non-stick baking spray.
- Place a tortilla in the spring form pan and press it down.
- Scoop 1/3 of the bean mixture and spread on top of the tortilla.
- Now add 1/3 of the shredded chicken, soread it over the ebans evenly.
- Add 1/4 of the cheese, on top of the chicken.
- Top the cheese with some of the green chilies, jalapeños and tomatoes.
- Place another tortilla in the pan and press it down.
- Repeat steps above.
- Place a third tortilla in the pan and press it down.
- Repeat steps above.
- Place a fourth tortilla in the pan and press it down.
- Add The remaining cheese on top.
- Cover the pan with a piece of foil.
- Pinch the edges to seal it closed.
- Place a trivet inside your Instant pot.
- Set the spring form pan on the trivet.
- Place the lid on the pot and set it to the sealing position.
- Press the Pressure Cook/Manual button, to high pressure for 20 minutes.
- When the cook cycle ends, do a Quick Release.
- Carefully remove the foil.
- Turn on the oven / broiler to 400°.
- Place the pan in the center 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.
- Remove from the oven and carefully un-hook the spring form pan.
- Garnish with sour cream, avocado, salsa, and cilantro.
- ENJOY!!
Have you made this pressure cooker chicken taco recipe? What did you think? Does your family love it as much as mine does?
What others are reading:
This pressure cooker chicken taco casserole is an easy recipe for those busy nights! One of our absolute favorite pressure cooker chicken recipes is this chicken taco casserole…the kids gobble it up every time!
