Instant Pot Taco Bake

This recipe uses our Instant Pot Salsa Cilantro Chicken, that is already posted on the blog. You are welcome to substitute with a different chicken, but I promise you won’t be disappointed if you use the above recipe!

Also, this recipe is already Vloged on our YouTube account. If you’re not following us there, make sure to check it out and subscribe to be alerted of new content! Dave puts 1-2 new videos up a week with all sorts of fun information on Tiny Living or recipes. It’s a fun little peek into our world.

PS – you will need a spring form pan that fits in your Instant Pot!


  • 1 1/2 LBS Cooked Salsa Cilantro Chicken (or your preferred chicken)
  • Tortilla Chips (crushed)
    • Note: enough to cover the bottom of your spring form pan
  • Cooked Rice (we love this recipe)
  • 1 Can of Black Beans (drained and rinsed)
  • 1-3 Cups of Cheddar Cheese (will vary based on your spring form pan)
  • 1 Cup Salsa (we use the salsa saved from cooking the Salsa Cilantro Chicken)
  • 1 Jalapeno (seeds removed and diced)
  • 2 Cups Cherry Tomatoes (quartered)


  1. Oil the inside of the Spring Form Pan
  2. Layer the bottom of the pan with crushed tortilla chips (ensure it’s covered well)
  3. NOTE: Review all layers below and add ingredients accordingly (based on your pan size)
    • Layer One: Cheese
    • Layer Two: Rice
    • Layer Three: Chicken
    • Layer Four: Cheese
    • Layer 5: Salsa
    • Layer 6: Black Beans
    • Layer 6: Cheese
  4. Top with Jalapenos and Tomatoes
  5. Add Salt and Pepper to taste
  6. Place 1 cup of water in the Instant Pot
  7. Add trivet and place spring form pan on top
  8. Place lid on top and seal
  9. Pressure cook for 20 minutes and allow to natural release


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