Instant Pot Chicken Taco Pie: Your Ultimate Guide to a Flavorful Family Dinner
Are you searching for a vibrant, flavorful, and incredibly easy dinner solution that will delight your entire family? Look no further than this delightful Instant Pot Chicken Taco Pie! This recipe transforms humble ingredients into a spectacular layered casserole, all made effortlessly in your pressure cooker. It’s a fun dish to assemble, utilizes pantry staples most of us already have on hand, and offers a fantastic way to repurpose leftover cooked chicken or a store-bought rotisserie chicken for a quick and satisfying meal. My family absolutely adores this savory pie, and I’m confident yours will too!
Originally published April 13, 2018, and updated for enhanced clarity and deliciousness.
Why Choose Instant Pot Chicken Taco Pie?
Layered casserole recipes have been a staple in countless kitchens for generations, bringing comfort and hearty flavors to the dinner table. While traditionally baked in a 13″x9″ dish, the modern magic of the Instant Pot allows us to create these beloved layered dishes, like this irresistible Chicken Taco Pie, with remarkable speed and convenience. Imagine a weeknight dinner that requires minimal hands-on time and delivers maximum flavor – that’s precisely what this pressure cooker taco pie offers.
This Instant Pot Chicken Taco Pie cooks to perfection using the ingenious PIP (Pot-in-Pot) cooking method. This technique is a game-changer for many recipes, ensuring your pie is evenly cooked, wonderfully moist, and never at risk of burning. With just a few basic ingredients – a 7″x3″ pan, eight-inch flour tortillas, pre-shredded chicken, a generous amount of shredded cheese, and perfectly seasoned refried beans – you’re well on your way to a memorable meal.
Decoding the Pot-in-Pot (PIP) Method for Pressure Cooking Success
Pot-in-Pot cooking, affectionately known as PIP, is a fundamental technique for any pressure cooker enthusiast. It involves placing your food in a separate, oven-safe dish that then sits on a trivet inside the Instant Pot’s inner liner, suspended above a small amount of water. This method is particularly crucial for foods you want to cook without diluting their flavors or texture, such as quiches, delicate cheesecakes, luscious bread puddings, or dense casseroles like our Chicken Taco Pie. It’s also ideal for dishes that lack sufficient thin liquid to generate the steam necessary for pressure buildup.
Why is PIP Essential for Your Taco Pie?
A pressure cooker relies on steam, produced from thin liquid like water or broth, to build the pressure needed to cook food rapidly. While soups and stews inherently contain enough liquid, thicker dishes like a taco pie or a creamy lasagna would absorb any added liquid, leaving nothing for steam production. The result? The dreaded “BURN” message on your Instant Pot display, and a ruined dinner. Nobody wants that!
By utilizing the PIP method, you effectively create a steam bath for your dish. The water goes directly into the inner pot, the trivet (usually the one that came with your Instant Pot) is placed above the water, and your pan of food sits on the trivet. This ensures the food is never directly exposed to the heating element or the water, preventing sogginess and allowing for gentle, even cooking. It’s literally a “pot/pan in a pot” system.
Once your food is safely nestled using the PIP method, you simply resume pressure cooking as normal. A key consideration is that PIP cooking typically requires a slightly longer cooking time compared to cooking food directly in the inner pot, as the heat needs to transfer through the additional pan.
Essential Ingredients for Your Delectable Chicken Taco Pie
The beauty of this Instant Pot Chicken Taco Pie lies in its simplicity and the ability to customize it to your family’s preferences. Here’s a closer look at the key ingredients and some tips for selecting them:
- Water: 1 ½ cups for a 6-quart pressure cooker, or 2 cups for an 8-quart pressure cooker. This is for the Instant Pot’s inner liner, not for the pie itself.
- Shredded Chicken: About 3 cups of cooked, deboned, and skinless shredded chicken. This is where a store-bought rotisserie chicken shines, offering a fantastic shortcut. You can also use leftover cooked chicken breast or thighs, or even cook chicken specifically for this recipe. Ensure it’s well-seasoned or mixed with a little taco seasoning.
- Refried Beans: One can of your favorite refried beans. For extra flavor, consider making your own or choosing a seasoned variety. Mixing them with salsa, diced green chiles, and taco seasoning is crucial for a robust base.
- Salsa: ¼ cup. Use your favorite mild, medium, or hot salsa to complement the overall flavor profile. It adds moisture and zest to the bean mixture.
- Diced Green Chiles: 2 tablespoons. These provide a subtle smoky heat and authentic Tex-Mex flavor without being overly spicy.
- Taco Seasoning: 1 tablespoon. Whether you use a store-bought blend or homemade taco seasoning, this is vital for infusing all the layers with classic taco taste. Adjust to your spice preference.
- Shredded Cheese: 1-2 cups of Pepper Jack cheese (for a kick) or Monterey Jack, and 1-2 cups of shredded Cheddar cheese. Freshly shredded cheese melts far better than pre-shredded varieties, which often contain anti-caking agents. You’ll also need extra for the top layer, which will be broiled to golden perfection.
- Flour Tortillas: Four 8-inch flour tortillas. These form the foundational layers of your pie. Ensure they are fresh and pliable to fit nicely into your pan.
Optional Garnishes to Elevate Your Taco Pie:
The beauty of a taco pie is in its versatility! Offer a selection of garnishes so everyone can customize their slice:
- Sour Cream or Greek Yogurt
- Extra Salsa
- Fresh Cilantro, chopped
- Sliced Avocado or Guacamole
- A drizzle of Hot Sauce
- Diced Red Onion or Green Onions
- Black Olives
- Crumbled Cotija Cheese
Essential Tools for Your Instant Pot Chicken Taco Pie Adventure
Having the right equipment makes all the difference when tackling a new recipe. For this Instant Pot Chicken Taco Pie, you’ll need a few specific items:
- 6 qt or 8 qt Pressure Cooker: Your trusty Instant Pot is the star! Remember to increase the water to 2 cups if using an 8-quart model.
- Trivet with Handles: This usually comes with your Instant Pot and is essential for the PIP method, allowing you to easily lower and lift the pan.
- 7×3 inch Push Pan or Springform Pan: A 7-inch pan is ideal for a 6-quart Instant Pot. A 2.5-inch deep pan can work but will result in a smaller, shorter pie. These pans are perfect for easy release.
- Cooking Spray: To ensure your taco pie doesn’t stick to the pan.
- Aluminum Foil: Crucial for covering the pan during pressure cooking to prevent moisture from getting into your pie.
- Mixing Bowls and Spatula: For preparing your ingredients and mixing the bean mixture.
- Silicone Mitts: To safely handle the hot pan and trivet once cooking is complete.
Crafting Your Instant Pot Chicken Taco Pie: A Step-by-Step Guide
Let’s get cooking! Follow these detailed instructions to assemble and cook your delicious Instant Pot Chicken Taco Pie.
Instant Pot Chicken Taco Pie
Ingredients
- 1 ½ cups Water (for the pressure cooker)
- 1 small whole Rotisserie Chicken, (or other cooked chicken) deboned, skinless & shredded (about 3 cups of meat or so)
- 1 can Refried Beans
- ¼ cup Salsa
- 2 Tbsp Diced Green Chiles
- 1 Tbsp Taco Seasoning
- 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)
Garnishes (choose your favorite)
- Sour Cream
- Salsa
- Cilantro
- Avocado
- Hot Sauce
Tools You Will Need
- 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
- 7×3 inch Push Pan or Springform Pan (2.5 inch is okay, but it will make a smaller amount)
- Cooking Spray
- Aluminum Foil
Instructions
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Preparation is Key: Begin by gathering and preparing all your ingredients and tools. Shred your cooked chicken, grate the cheeses, and lightly spray your 7-inch pan with cooking spray. This upfront work ensures a smooth assembly process.
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Set Up the Instant Pot: Pour the specified amount of water (1 ½ cups for 6-qt, 2 cups for 8-qt) into the Instant Pot’s removable inner pot/liner.
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Preheat for Speed: Select the “Sauté” setting on your Instant Pot. This step helps the water heat up and build pressure faster once the lid is on, saving you valuable time.
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Prepare the Bean Mixture: In a small mixing bowl, combine the can of refried beans with the salsa, diced green chiles, and taco seasoning. Mix well until all ingredients are thoroughly incorporated.
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First Tortilla Layer: Place one 8-inch flour tortilla into the bottom of your prepared pan, pressing it down gently to fit. Don’t worry if it’s slightly larger than the pan; a little overhang is perfectly fine.
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First Filling Layer: Evenly spread 1/3 of the seasoned bean mixture over the tortilla. Follow with 1/3 of the shredded chicken and 1/3 of the mixed shredded cheese.
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Second Layer: Place a second tortilla on top of the first layer of filling, pressing it down. Repeat the filling process by spreading another 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
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Third Layer: Add a third tortilla, press it down, and then spread the remaining 1/3 of the bean mixture, 1/3 of the shredded chicken, and 1/3 of the cheese. This completes your three layers of delicious filling.
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Top Tortilla: Place the fourth and final tortilla on top of the last layer of filling. This tortilla will serve as the top crust of your pie, and no filling goes on it yet.
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Cover with Foil: Tightly wrap a piece of aluminum foil over the top of the pan, crimping the edges securely. This is vital to prevent any steam from condensing and dripping onto your taco pie, keeping it perfectly cooked and not soggy.
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Load into Instant Pot: Carefully place the foil-covered pan onto the trivet. Use the trivet’s handles to gently lower the entire setup into the Instant Pot’s inner pot, ensuring it sits above the water.
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Seal and Set: Cancel the “Sauté” setting. Secure the Instant Pot lid and turn the steam release knob to the “Sealing” position.
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Pressure Cook: Press the “Pressure Cook” (or “Manual”) button/dial and adjust the time using the “+” or “-” buttons/dial to select 20 minutes on High Pressure.
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Release Pressure: Once the cooking cycle finishes, perform a Quick Release (QR) of the pressure. Carefully turn the steam release knob to the “Venting” position and allow all the steam to escape until the float valve (pin) drops down. Once safe, open the lid away from your face.
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Remove and Garnish: Using silicone mitts, very carefully remove the trivet and the hot pan from the Instant Pot. Remove the aluminum foil from the top of the pie. Sprinkle the remaining extra shredded cheese generously over the top tortilla.
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Broil for Perfection: Turn on your oven’s broiler to 400°F (200°C). Carefully place the pan under the broiler for a few minutes, watching closely, until the cheese is melted, bubbly, and lightly golden brown.
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Rest and Serve: Allow the taco pie to rest for 5-10 minutes after broiling. This crucial resting period helps the pie set up, preventing it from collapsing when you remove it from the pan. Then, gently release it from the push pan or springform pan and serve immediately.
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Customize and Enjoy! Garnish each slice with your favorite toppings like sour cream, fresh avocado slices, extra salsa, chopped cilantro, or a dash of hot sauce. Enjoy your homemade, flavorful Instant Pot Chicken Taco Pie!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Serving Suggestions & Customization Tips
Once your Instant Pot Chicken Taco Pie is golden and bubbly, the fun doesn’t stop there! This pie is fantastic on its own, but it truly shines when paired with your favorite Mexican-inspired sides and a generous spread of toppings.
Perfect Pairings:
- Rice: A side of fluffy Instant Pot Mexican Rice or simple white rice makes for a complete meal.
- Salad: A crisp green salad with a zesty lime vinaigrette offers a refreshing contrast to the rich flavors of the pie.
- Vegetables: Steamed or roasted corn, bell peppers, or zucchini can add extra nutrition and color.
- Chips & Guac: What’s a taco night without tortilla chips and fresh guacamole or a simple avocado mash?
Make It Your Own:
- Spice Level: For more heat, add a pinch of cayenne pepper or a dash of hot sauce to the bean mixture. For less, opt for mild salsa and skip the green chiles.
- Cheese Varieties: Experiment with different cheese blends like Colby Jack, sharp Cheddar, or a Mexican blend.
- Vegetarian Version: Easily adapt this recipe by swapping chicken for an extra can of refried beans or seasoned black beans for a delightful Instant Pot Bean Taco Pie.
- Beef Taco Pie: If chicken isn’t your preference, consider making an Instant Pot Beef Taco Pie using seasoned ground beef.
- Other Proteins: Cooked ground turkey or shredded pork could also be fantastic alternatives.
Tips for Success and Troubleshooting
Even seasoned cooks can encounter little hiccups. Here are some pointers to ensure your Instant Pot Chicken Taco Pie turns out perfectly every time:
- Don’t Skimp on Foil: Ensure your pan is tightly sealed with aluminum foil. Any gaps could allow steam to seep in, making your top tortilla soggy.
- The Resting Period is Crucial: It might be tempting to slice into that delicious pie right away, but allowing it to rest for a few minutes helps the layers solidify. This prevents the pie from falling apart when you try to remove it from the pan and cut it.
- Even Layering: Distribute your bean, chicken, and cheese layers as evenly as possible for consistent flavor in every bite.
- Broiler Watch: When broiling, stay close to the oven. Cheese can go from perfectly golden to burnt in a matter of seconds.
- Pan Release: If using a push pan, gently push up from the bottom. For a springform pan, simply undo the buckle. If it seems stuck, run a thin knife around the edge.
Storing and Reheating Your Leftovers
This Instant Pot Chicken Taco Pie makes for fantastic leftovers, perfect for quick lunches or another easy dinner!
- Storage: Allow the pie to cool completely before transferring any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating:
- Oven: For best results, reheat individual slices or the whole pie in an oven or toaster oven at 300-325°F (150-160°C) until heated through and the cheese is bubbly again. This helps maintain a crispier texture.
- Microwave: For a quicker option, microwave individual slices on a microwave-safe plate in 30-60 second intervals until warm. Be aware that the tortillas might become a bit softer.
More Instant Pot Taco-Inspired Delights!
If you loved this Chicken Taco Pie, you’ll be thrilled to explore these other fantastic Instant Pot recipes that bring the vibrant flavors of tacos to your kitchen:
Instant Pot Taco Pie (Beef)
Instant Pot Chicken Taco Bowls
Instant Pot Quinoa Taco Bowls
Instant Pot Mexican Rice
Pin This Pressure Cooker Chicken Taco Pie Recipe for Later!
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