Instant Pot Beef Enchilada Casserole comes together in no time and is packed with flavor! Layers of beef, sauce, cheese, and corn tortillas combine into a Tex-Mex dish the whole family will love!
In a pan, cook beef until no longer pink.
Drain grease and season with taco seasoning.
Spray springform pan with cooking spray.
Using 6 halves (3 full tortillas), layer on the bottom of your springform pan. *overlapping is okay
Spread 1/2 the beef evenly over the tortilla layer, followed by 1/2 cup enchilada sauce and 1/2 cup cheese.
Add another layer of tortillas (3 full tortillas cut in half).
Continue pattern and spread remaining beef on top of tortillas followed by 1/2 cup sauce and 1/2 cup cheese.
Place last layer of tortillas on top followed by remaining 1/2 cup sauce. *Do not put cheese on yet
Spray a piece of tin foil with cooking spray and lightly cover the pan with foil *sprayed side down onto food to prevent sticking
Pour 1 cup water into bottom of Instant Pot liner.
Place metal trivet into Instant Pot (the trivet came with your Instant Pot).
Carefully lower the springform pan onto the trivet and place Instant Pot lid securely on top.
Ensure valve is in sealed position and cook on manual, high pressure, for 10 minutes followed by a quick release.
Once pin has dropped, carefully reach in and remove foil from pan.
Sprinkle remaining 1/2 cup cheese evenly on top and place Instant Pot lid back on top for an additional 3-5 minutes, or until cheese has melted.
Remove pan from Instant Pot using pot holders and place on serving tray.
Slice and serve with toppings of choice! Enjoy!