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Instant Pot Chicken Taco Pie Recipe

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This recipe for Instant Pot Chicken Taco Pie, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 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
1/4 cup Salsa
2 Tbsp Diced Green Chiles
1 Tbsp Taco Seaoning
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
7x3 inch Push Pan or Springform Pan (2.5 inch is okay, but it will make a smaller amount)
Cooking Spray
Aluminum Foil

Directions:
Directions:
Gather and prepare everything you will need. Prepare the rotisserie chicken, or other cooked chicken, shred the cheese, spray the pan with cooking spray.etc.
Add the water to the pressure cooker's removable inner pot/liner.
Set the pot to the Sauté setting. This will start the water heating up, which will bring the pot to pressure faster.
In a small bowl, mix the can of refried beans with the salsa, green chiles, and *taco seasoning.
Place a tortilla in the pan and press it down (it will be slightly bigger than the pan, and that's okay).
Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
Place another tortilla in the pan and press it down. Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
Place a third tortilla in the pan and press it down. Spread on 1/3 of the bean mixture, then 1/3 of the shredded chicken, and 1/3 of the cheese.
Place a fourth tortilla in the pan and press it down. Nothing goes on top of this layer yet.
Wrap a piece of foil over the top and crimp it around the edges (you don't want the inside to get wet).
Set the pan on the trivet and use the handles to carefully lower it into the pot.
Cancel the Sauté setting. Place the lid on the pot and set the knob to the sealing position.
Press the Pressure Cook/Manual button, or dial, and then the + or - button or dial to select 20 minutes.
When the cook cycle ends, do a Quick Release of the pressure and when the pin in the lid drops down, open the lid and use silicone mitts to very carefully remove the trivet/pan.
Carefully remove the foil and sprinkle on the remaining cheese.
Turn on the broiler to 400° and set the pan under it and broil until the cheese melts.
Let sit for just a few minutes to cool a bit and set up. Then remove from the pan and serve.
Garnish with sour cream, avocado, salsa, cilantro, hot sauce, or whatever you like and serve!

 

 

 

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