Instant Pot Mexican Lasagna–an easy layered dish of seasoned ground beef, enchilada sauce, tortillas and cheese.
Note: the SLOW COOKER recipe instructions are listed in the recipe card below
Instant Pot Mexican Lasagna
With cheesy layers of tortilla and meat you can’t go wrong! This Instant Pot Mexican lasagna dinner had great flavor and was super fast and easy to put together.
- You can use any ground meat you like for this recipe. I used ground turkey.
- Use your favorite brand of enchilada sauce. It can be green or red, spicy or mild. It’s your preference. I used a red enchilada sauce that was mild.
- Use your favorite tortillas. You can use corn tortillas (gluten free) or you can use white or wheat flour tortillas.
- For the cheese I went with Monterey jack but you can do a mix of cheeses like Mexican blend, cheddar, pepper jack etc. I prefer cheese that has been grated off the block for best meltability.
- You can get crazy with the toppings! Add pico de gallo, sour cream, avocados, green onions, cilantro etc.
- This is an easy pot-in-pot meal. This just means you’ll cook food in a separate dish that’s placed on a trivet inside your Instant Pot liner. Steam is created from water below the trivet and builds pressure to cook the food. This method is great to prevent the burn error message. The equipment you’ll need is your Instant Pot, a sling/trivet* and a pot in pot dish* to make it. You can also choose to make this in the Crockpot.
More Lasagna Inspired Recipes You’ll Love…
Instant Pot Enchilasagna—a mash up of beef enchiladas and lasagna
Instant Pot Cowboy Lasagna—a hearty, meaty lasagna
Instant Pot Chicken Queso Lasagna—a fun Mexican twist on traditional lasagna.
Instant Pot White Chicken Lasagna—a cheater, dump and go lasagna recipe with Alfredo sauce
Instant Pot Lasagna Soup—all the delicious flavors of lasagna in soup form!
Instant Pot Dump And Go Meatball Lasagna—8 ingredient pasta dish
Instant Pot Lasagna—Italian sausage, spinach, mushrooms and 3 types of cheeses
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Instant Pot Mexican Lasagna
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pound browned ground beef or turkey
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup frozen or canned corn
- 1 (4 oz) can diced green chiles (I used mild)
- 1 (10 oz) can enchilada sauce (I used red mild sauce)
- 1 1/2 cups shredded monterey jack cheese
- 4 (9 inch flour tortillas), cut into 1 inch squares (you can also use corn tortillas)
- Sour cream and diced avocados, for topping
Instructions
Instant Pot Instructions:
- Stir browned meat together with chili powder, cumin, onion powder, garlic powder, corn, green chiles and enchilada sauce.
- In a 7×3 inch pan* (or other pot-in-pot dish) layer the following ingredients 3 times: meat sauce, tortillas and cheese.
- Pour 1 ½ cups water into bottom of Instant Pot. Place pan on a sling/trivet* and lower into the pot.
- Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move valve to venting and release the pressure. Remove lid.
- Retrieve the pan. Scoop onto plates and serve topped with sour cream and diced avocados.
Slow Cooker Instructions:
- Stir browned meat together with chili powder, cumin, onion powder, garlic powder, corn, green chiles and enchilada sauce.
- In your slow cooker layer the following ingredients 3 times: meat sauce, tortillas and cheese.
- Cover and cook on high for 1 ½ – 2 hours or on low for 3-4 hours. Remove lid.
- Scoop onto plates and serve topped with sour cream and diced avocados.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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.
We made this tonight – what a great recipe! And there’s enough for dinner tomorrow night, too!
★★★★★
Nice! I love it when that happens!
If you wanted to cover the pan with foil, would you have to increase the cooking time?
Yes you may want to increase by 3-5 minutes
Odd question. I swear earlier today I saw a recipe for Mexican lasagna that is exactly like this recipe but uses noodles not tortillas… but isn’t Instant Pot Enchilasagna.
I have scoured the site with no luck…
If I am imagining this amazing sounding recipe can I adjust this one and add the noodles? If so how long would I cook it?
Thank you 😊
It is this one! https://www.365daysofcrockpot.com/instant-pot-taco-lasagna/
Thank you so much! I ordered the pan and was so excited to get the ingredients and then I couldn’t find the recipe. I know the gist of it but want to make it correctly. Thank you again!!!!
No problem!
Hi Karen,
We have a large family so need to double the recipe. Do you think using a larger pot would be okay or too big for my 8 qt. Instant Pot? If okay, what size PT would you suggest?
I would use a 3 quart liner inside (pot in pot) your 8 quart liner to cook this. I would also increase the cooking time to 25 minutes since it will be deeper. 3 quart liner: https://amzn.to/3djcQ73
Hi Karen, Making this recipe tonight! Sounds really good.
If you don’t cover the pan with foil, will water get all over the lasagna?
It will get dripped on but you could just take a paper towel and blot it a bit