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Instant Pot Chuck Wagon Stack

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x


Layers of chili, cheese and tortillas topped off with shredded lettuce, red onions, sour cream and diced tomatoes. 



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
  • ¼ cup barbecue sauce
  • 1 ½ 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


  1. In your Instant Pot on the sauté setting or in a pan on the stove brown the ground beef and drain any excess grease.
  2. Stir the garlic powder, chili powder, cumin, chili and bbq sauce into the beef. 
  3. 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. 
  4. Cover the pan with foil. Place the pan on top of a trivet/sling. 
  5. 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).  
  6. Lower the sling with the pan into the Instant Pot. 
  7. 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.  
  8. Remove the rim of the springform pan. 
  9. Top with shredded lettuce, sour cream, diced red onions and diced tomatoes. Slice and enjoy!


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