A fun and easy entree to prepare in your Instant Pot, or is easily converted to baking in the oven. If you love the flavor of cheeseburger, you will love this easy pie.
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- 1 pound ground beef or turkey (see notes, I used beef)
- 5 flour tortillas
- hamburger dill pickle slices
- chopped onion
- shredded sharp cheddar cheese I used Colby Jack
- salt and pepper to taste
- ketchup to taste
- mustard to taste
- ranch dressing for garnish/serving (optional; we didn't use)
- lettuce & tomato for garnish/serving
Ingredients
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- Saute the ground hamburger with onion, salt and pepper. You can add in ketchup and mustard for flavoring while you sauté, if you like. Drain meat and set aside.
- Prepare a 7 inch pan by lightly spraying the bottom or using parchment paper. Add tortilla shell to bottom and start layering meat, cheese and pickle. Continue layering until you reach the top of the pan.
- Add one cup of water to your IP. Place pan onto trivet and lower into pot.
- Cook on High Pressure/Manual for 12 minutes. NPR for two minutes, then do a QR. Let set for 5 minutes before cutting it, and digging in!!
- Top with lettuce, tomato and ranch dressing. Enjoy!
Stacy's Notes: A fun new dish that we tried in our Instant Pot. We didn't even measure most of the ingredients; we just eyeballed them and taste as we go. We used one pound of organic beef, but I think it would be great to substitute ground turkey for this. We browned the meat on the stovetop, along with some chopped onion. Then we added salt & pepper, some salt free steak seasoning and mustard & ketchup.
We only ended up using 3 flour tortillas, although the recipe called for 5. Just fill your pan with as many layers as you can. Th recipe said shredded sharp cheese, but we had Colby Jack on hand, so we used that. We love pickles, so we ended ours with pickles on the top, but you could easily just end with the cheese layer.
We covered our 7" springform pan with foil before inserting in our 6 quart IP (with the 1 cup of water). We cooked on Hi pressure for 12 min, 2-3 NPR. We let it rest the five minutes, then cut. It was so good! We served ours with a salad, but next time, I would definitely serve with ranch or sour cream on the side.
Enjoy!!