Instant Pot Mexican Enchilada Lasagna (GF, V)

Allow me to introduce you to my newest favorite Instant Pot recipe … Mexican Enchilada Lasagna.

Oh, my God, you guys. Love at first bite.

I should begin by saying a few things. This recipe is modified from an Instant Pot Mexican Pizza I found at The Typical Mom which used ground turkey, olives and green onions. I substituted the plant-based protein Beyond Meat grilled chicken strips (which are gluten-free and vegetarian and my other new favorite thing!) for the turkey, regular onions for the green, and omitted the olives.  You could, of course, forego the meat substitute altogether or replace with beans or use vegetarian ground beef or … the options are kind of endless, really.

The other important thing to know is that, in addition to your Instant Pot, you’ll also need a 6″ springform pan. You could probably use an oven-proof dish of the same size. Regardless, you want to do the PIP (pot-in-pot) method with this one.

Okay, so you have your Instant Pot (obviously …) and your 6″ springform pan. Here’s what else you’ll need:

Ingredients
1 package frozen Beyond Meat grilled chicken strips (optional)
4 corn tortillas – I used the 5″ size
1 cup diced onions
10 oz. red chile enchilada sauce
2 cups shredded cheddar cheese

Brown grilled chicken strips in a skillet or small saucepan on the stove. Add onions and saute for approximately 2 minutes, breaking up chicken strips into chunks.  Add enchilada sauce.  (You can also do this part in the Instant Pot itself, if you’d like, but you’ll have to rinse out the IP before continuing. It seemed easier to just do this part on the stove.)

Remove from stove and set aside. Place trivet in Instant Pot and add 1½ cups water.

Spray 6″ springform pan with olive oil. Place one corn tortilla in pan, followed by 2-3 tbsps. each of enchilada sauce, chicken and onion mixture, and ½ cup shredded cheddar cheese. Continue layering until you’ve used all four tortillas. Top with additional cheese.

Place on trivet in Instant Pot and cover top of springform pan with tin foil (to prevent water from getting onto your meal).  Close lid and make sure steam valve is closed. Press Manual, high pressure, and set to 4 minutes.

(Yes, this only needs FOUR MINUTES!!!!)

Do a natural release for 10 minutes. Lift springform pan out of Instant Pot with mitts (silicone mitts work great) and place on plate. Unlock springform pan and slide enchilada onto plate.

Mine looked like this:

I know, right? SO. MUCH. CHEESE.

Cut into slices. This served my family of four with a side of rice. If using as a main dish, it probably would serve 2-3.  A salad could also work as a nice side.

The Husband, The Boy and I loved this. (The Girl, not so much. She didn’t like “how it looked.” Whatever.)

The rest of us thought it looked — and tasted — pretty damn good.

Thanks for sharing this post!
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2 thoughts on “Instant Pot Mexican Enchilada Lasagna (GF, V)

  1. judee

    Your recipe looks delicious an I can hear your excitement about making it in the Instant Pot. I have been extremely pleased with all my recipes in my Instant Pot. Yesterday I made Cuban Black Beans in 42 minutes with no soaking of the beans and was thrilled! Usually it needs to cook for hours

    Reply

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