Simple instant pot tortilla pie with stacks of black beans, cheese, corn and shredded zucchini come together with a crispy tortilla crust.
https://www.simplyhappyfoodie.com/instant-pot-veggie-tortilla-pie/
Place 2 flour tortillas in the bottom of the pan (stacked together)
Combine spices to create a spice mix.
Layer tortilla filling ingredients starting with cheese, then zucchini. Sprinkle some of spice mix on top.
Add layer of black beans, corn and salsa. Place a flour tortilla on top.
Repeat layers until you get to the top, continuing to add spice mix to each layer. Press down to condense size and ingredients.
Cover the pan with foil and crimp it on tightly so moisture doesn't get in.
Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).
Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.
When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.
Slice and serve with desired garnishes.
Ingredients
Directions
Place 2 flour tortillas in the bottom of the pan (stacked together)
Combine spices to create a spice mix.
Layer tortilla filling ingredients starting with cheese, then zucchini. Sprinkle some of spice mix on top.
Add layer of black beans, corn and salsa. Place a flour tortilla on top.
Repeat layers until you get to the top, continuing to add spice mix to each layer. Press down to condense size and ingredients.
Cover the pan with foil and crimp it on tightly so moisture doesn't get in.
Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).
Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.
When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.
Slice and serve with desired garnishes.
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