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Instant Pot Taco Lasagna

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My kids love this Instant Pot Taco Lasagna because it’s the marriage of 2 of their favorite foods – tacos and lasagna! It has all the yummy flavor of a taco in lasagna layers.

a collage of taco lasagna topped with sour cream and parsley on a white plate with title text reading Instant Pot Taco Lasagna

I prefer to eat at home as a family since our family dinner conversations are the highlight of my day. But the hour right before dinner is also the busiest in our house! That’s why all of my dinner recipes are quick and easy.

Tacos are always a hit in my house so they’re on our weekly menu. Even for a family of taco lovers, eating it every week can get boring! So, I play with variations like these Chicken Taco Bowls, these Salsa Verde Chicken Tacos and the Instant Pot Taco Lasagna I’m sharing today.

taco lasagna topped with sour cream and parsley on a white plate on a colorful flowered cloth

Like many of my other dinners, I made this in my Instant Pot because I prefer to spend the time before dinner doing other things rather than standing at the stove. This Air Fryer Lasagna Cups recipe is also one where you don’t have to spend all day cooking.

How to Make Instant Pot Taco Lasagna

Before we get to step one, let me explain something about this dish. I cook for my family, so I don’t care what the dish looks like before serving it. As long as what lands on the plate is something my kids will eat, I’m satisfied.

a close up of taco lasagna topped with sour cream and parsley on a white plate on a colorful flowered cloth

Also, I don’t like extra work. So I try to keep the steps and dirty dishes to a minimum. That is why I DON’T use a springform pan for my Instant Pot Taco Lasagna. If you want yours to look pretty before you cut it up and serve it, use a 7″ springform pan.

Step 1 – Prepare the Taco Meat

You can saute the ground beef in the Instant Pot, but for this recipe I actually use a separate skillet. If you cook it in the pot, you have to remove it and clean the pot out before layering the other ingredients.

ground beef being cooked in a skillet

After you’ve cooked the meat, drain off the fat. Then you’ll add the taco seasoning, tomatoes and black beans and cook for a few more minutes.

ground beef, taco seasoning, tomatoes and black beans in a skillet

Step 2 – Layer the Ingredients in the Instant Pot

Now it’s time to start layering our lasagna. First, spread refried beans on a tortilla and then carefully set it in the bottom of the Instant Pot (the bean side should be facing up).

a tortilla topped with refried beans in an instant pot

Next, add about a cup of the taco meat mixture.

a tortilla topped with refried beans and a meat mixture in an instant pot

Then, top the meat with a layer of cheese.

a tortilla topped with refried beans, a meat mixture and cheese in an instant pot

Repeat the layers.

For the final layer, top the cheese with a flour tortilla then add a generous handful of cheese on top of that.

Step 3 – Cook for 5 Minutes

Now you just need to secure the Instant Pot lid and cook on manual pressure for 5 minutes. You can natural release, but the texture and consistency is better if you quick release.

a red spatula with a slice of taco lasagna on it

To serve, top with a dollop of sour cream and some chopped cilantro.

taco lasagna topped with sour cream and parsley on a white plate

Instant Pot Taco Lasagna Recipe

Ready to make it? Here’s the complete recipe with measurements:

📋 Recipe

Instant Pot Taco Lasagna

Corinne Schmitt
The perfect dinner for your family!
3.67 from 21 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Servings 6
Calories 491 kcal


  • 1 lb ground beef
  • 1-10 oz jar tomatoes
  • 1-10 oz jar black beans drained
  • 3 Tablespoons taco seasoning
  • 4-5 Tortillas
  • 1-10 oz can refried beans
  • 3 cups cheddar cheese plus additional for serving
  • Sour cream optional garnish
  • Cilantro optional garnish


  • You can either cook your ground beef in the Instant Pot or a skillet – if cooking in the Instant Pot, you may want to clean it in between cooking the meat and and making the taco casserole. However, the IP gets hot so I prefer to cook the meat in a skillet and just do the taco casserole in the Instant Pot. (This is also great for prep-ahead days.)
  • To make the taco meat, add the ground beef to a large skillet over medium heat.
  • Stir and break up the ground beef while cooking for 3-5 minutes, until fully browned.
  • Drain off any excess fat and then add in the taco seasoning, tomatoes and black beans. Stir together and allow to cook for 3 additional minutes.
  • To avoid a “BURN” error, add 1 cup of water to the inner liner and then place the trivet that came with your pot in the bottom of the pan before layering the ingredients.
  • For the taco casserole, spread 3 Tablespoons or so of refried bean paste onto a tortilla and place it bean side-up in the Instant Pot.
  • Top with 1 cup of the ground beef mixture, then 1 cup of cheese. Repeat for 1-2 additional layers and then add a generous handful of cheese on top of a final tortilla.
  • Place the lid on your IP and seal. Cook for 5 minutes on Manual pressure – you can natural or quick release but natural release may dry out the cheese slightly.


Calories: 491kcalCarbohydrates: 13gProtein: 29gFat: 35gSaturated Fat: 18gCholesterol: 113mgSodium: 691mgPotassium: 318mgFiber: 1gSugar: 2gVitamin A: 694IUVitamin C: 1mgCalcium: 442mgIron: 3mg
Tried this recipe?Let us know how it was!

More Instant Pot Recipes

If you liked this recipe, you might like my other Instant Pot Taco Varieties:

chicken taco bowl topped with sour cream in a red bowl

Instant Pot Chicken Taco Bowls

salsa verde chicken tacos on a white platter on a white counter

Instant Pot Salsa Verde Chicken Tacos

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

9 thoughts on “Instant Pot Taco Lasagna”

  1. Hi there,
    We just tried doing this recipe this evening. We used the Instant Pot. I kept getting “burn” message which means there wasn’t enough liquid to gain pressure. When I removed the stacks, the bottom tortilla was completely fused to the bottom of the pot. It took quite a bit to get it removed. I have to agree with the others’ comments. There isn’t enough liquid to cause pressure. I left liquid for the tomatoes and my beef mixture was soggy. But I think the bottom tortilla was more of the issue.

      • HOW does the iP gain pressure?? I tried this tonight and it was if it wouldn’t get hot at all. Cheese didn’t even melt. CHecked lid in IP but nothing seems wrong. Yet big fail!

        • Did you drain the tomatoes? I should clarify in the instructions NOT to drain them since you need the liquid from them to get enough steam for the pressure.

          • NO I didn’t drain the tomatoes. Others are saying you really need to use a springform pan or something, pot in pot method in order to gain pressure. Very disappointed.

          • Thanks for your feedback. I’m sorry for your experience with the recipe. I’ve written it exactly as I prepare it and it turns out fine for me. I wish I could pinpoint what the issue was in your case. My goal is to share easy dinner solutions and I, too, am disappointed this didn’t work for you.

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