Instant Pot Mexican Pizza
This cheesy Instant Pot Mexican pizza is amazing!! With layers and layers of cheese, sauce and ground turkey it's like a wonderful enchilada lasagna!
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
- 1 lb Foster Farms Organic Ground Turkey
- 10 oz. can enchilada sauce
- 1 c Pepper Jack cheese or more
- 1 c Sharp Cheddar cheese or more if desired
- 1/3 c Green Onions
- 8 King Size corn tortillas 7" size
- 1/2 c Olives sliced
- 2 tbsp minced onions or 1/4 c fresh diced onions
- seasoned salt
- 2 tbsp olive oil
Brown your ground turkey on the stove or inside your Instant Pot with oliveoil on saute setting, add minced or fresh onion and seasoning salt to taste. (can add taco seasoning now) Remove from pot and rinse inside.
Shred your cheeses and dice green onion.
Pour 1 1/2 c. water into your Instant Pot with a small trivet inside.
Spray the inside of your springform pan with non stick spray.
In your 6"springform pan start layering your Mexican pizza.
Layer tortilla, cheeses, cooked ground turkey, olives, green onions, enchilada sauce - and then the same layering continues until you've used 4 tortillas and topped the last layer of toppings.
Cover with tinfoil, put on trivet inside your pot, and close your lid and steam valve.
Set Instant Pot to manual, pressure, high, for 4 minutes.
Allow to naturally release steam for 4 minutes, then release rest of steam.
Lift out of pot carefully using hot pads.
Place pan on a plate. Unhook side of springform pan and lift outside of pan off. Use a spatula to slide Mexican pizza off bottom of pan.
Pour more enchilada sauce and chives or green onions on top, slice into 3-4 pcs. and serve! (This recipe makes 2 Mexican pizzas so if you only want 1 just cut the recipe in half)
Serving: 8oz | Calories: 324kcal | Carbohydrates: 16g | Protein: 29g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 447mg | Potassium: 336mg | Fiber: 2g | Vitamin A: 450IU | Vitamin C: 1.1mg | Calcium: 316mg | Iron: 1.4mg