Instant Pot Chuck Wagon Stack—layers of chili, cheese and tortillas topped off with shredded lettuce, red onions, sour cream and diced tomatoes.
Instant Pot Chuck Wagon Stack
A super fun dinner idea! This layered chili and tortilla pie looks like it’s a lot harder to make than it is. You simply brown the ground beef, stir in seasonings and chili and then layer tortillas, meat mixture and cheese in a springform pan. While the chuck wagon stack is cooking in the pressure cooker you can prepare your toppings. Shred lettuce, dice tomatoes, chop red onions and get the sour cream ready to be dolloped.
I love releasing the spring form pan’s rim to reveal the layers of the chuck wagon stack. It’s so satisfying. If you don’t have a spring form pan you can make this in a 7 inch cake pan (like the fat daddios 7×3* or 7×4* inch pans). You just won’t be able to see the layers and slice the pie as easily. It will still taste amazing!
More Ground Beef Instant Pot Recipes You’ll Love…
Instant Pot Garlic Beef Enchiladas
Instant Pot Traditional Meatloaf
Instant Pot Impossibly Easy Cheeseburger Pie
Instant Pot Cornbread Chili Casserole
Instant Pot Cheeseburger and Fries Casserole
Instant Pot John Wayne Casserole
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Instant Pot Chuck Wagon Stack
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Layers of chili, cheese and tortillas topped off with shredded lettuce, red onions, sour cream and diced tomatoes.
Ingredients
Equipment needed: 7 inch springform pan* and trivet/sling*
- 1 pound lean ground beef or turkey
- 1 tsp garlic powder
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 (15 oz) can chili, chili beans or drained pinto beans
- 1/4 cup barbecue sauce
- 1 1/2 cups shredded Monterey Jack cheese
- 4 (6-7 inch) flour tortillas (I used whole wheat)
- Shredded lettuce, sour cream, diced red onions and diced tomatoes
Instructions
- In your Instant Pot on the sauté setting or in a pan on the stove brown the ground beef and drain any excess grease.
- Stir the garlic powder, chili powder, cumin, chili and bbq sauce into the beef.
- In a 7 inch springform pan* place one of the tortillas into bottom of pan, spread ⅓ of the meat mixture on top of tortilla and then ⅓ of the cheese. Repeat 2 more times and end with a tortilla.
- Cover the pan with foil. Place the pan on top of a trivet/sling.
- Pour 1 cup water into bottom of the Instant Pot. (If you used the Instant Pot to brown the beef clean out the pot first).
- Lower the sling with the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move the valve to venting and remove the lid. Remove the pan and the foil.
- Remove the rim of the springform pan.
- Top with shredded lettuce, sour cream, diced red onions and diced tomatoes. Slice and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. To make in the 8 quart pot, use 1.5 cups water in bottom of pot under the trivet.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Karen,
First of all, I love what you do and your recipes!
Your work has added so much to our culinary adventures at home!!
I ordered and received the first edition without the table of contents and index. Would you consider offering the new edition with the TOC and index included to those of us who got the book without them at a greatly reduced price?
Thank you!!
Hi Angela, thanks for following along and your support. If you email me I will let you know about a deal. You can reach me at [email protected]
Does this really stretch to serve 6? It looks like something my grandsons might split between the two of them, leaving their mom and me out in the cold. It does look good.
I’d say 4 big helpings 6 small helpings