This chicken burrito lasagna is quick and easy in the Instant Pot and only takes 5 ingredients. It’s like a big chicken burrito the whole family can share!
You might also like this easy sausage and lentil soup in the Instant Pot.
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As you can see I’m having fun playing around with my Instant Pot. Recently I bought a springform pan to make cheesecake in the Instant Pot. Yes you can even make cheesecake! However it was a fail and so I decided to try something else.
I noticed the tortillas were roughly the same size and would be great to make a chicken burrito lasagna which is basically a Mexican casserole in a lasagna form. It worked like a charm and my husband thought it was inspired. He’s not a cheesecake fan and would much rather eat a burrito. 😉
You only need 5 ingredients for this chicken burrito lasagna!
Chicken Burrito Lasagna needs 5 ingredients
This recipe only takes 5 ingredients and they are ones that I usually have on hand. So this makes for another go to recipe for me. The 5 ingredients are cooked chicken, salsa, cheese, tortillas and refried beans.
I used cooked chicken that I had frozen. I like to buy rotisserie chicken from Costco, pick the chicken off and freeze for recipes like this. It comes in handy for casseroles and soup.
Layer the ingredients in a springform pan and pressure cook for 10 minutes.
Putting the burrito lasagna together
So to make this dish, you want to use a springform pan so that it holds it’s shape. I first spread some refried beans on a tortilla and then placed it on the bottom. Then I added the shredded chicken, spooned the salsa and finally sprinkled some shredded cheese. I repeat the layers 3 times and then placed a final tortilla on top with just the salsa and cheese.
A tasty Mexican casserole in lasagna form!
How to bake lasagna in the Instant Pot
Place the trivet in the Instant Pot and add 1 cup of water on the bottom. Place the springform pan on the trivet and press the manual button for 10 minutes and let it cook. When it’s done use a quick release. Take it out of the pot and let it sit for 10 minutes before taking it out of the springform pan.
As I said it’s easy and doesn’t take much time and is a great quick and easy dinner. I hope you like it as much as we did. Enjoy!
Chicken Burrito Lasagna (Instant Pot)
Ingredients
- 4 small flour tortillas
- 1 1/4 cup salsa
- 1/2 can refried beans.
- 1 1/2 cups cooked chicken
- 1 1/4 cup shredded cheddar cheese
Instructions
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Spray your springform pan with cooking spray.
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Take 3 tortillas and spread the refried beans evenly on each.
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Place the first tortilla in the springform pan and then add 1/3 of the chicken meat.
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Add 1/4 of the salsa on top of the chicken and then sprinkle 1/4 of the cheese.
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Repeat for two more layers.
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Add the last tortilla and top with remaining salsa and cheese.
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Add trivet to the Instant Pot along with 1 cup of water.
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Place the lasagna on the trivet, lock the lid and turn the pressure release to the back.
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Use the manual button to cook for 10 minutes.
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When finish, move the release button to vent for a quick release.
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Take out the springform pan (be careful it's really hot) and let sit for 10 minutes before serving.
Sarah Smith
Would I be able to double this recipe and still have it turn out good?
Denise
Hi Sarah,
I am assuming you are going to add more layers??? I don’t see why not but I have never tried it. Sorry I’m not much more help.
Carlene Vogt
I have an Instant Pot Ultra 8 Qt – I made this recipe tonight with a few changes. Two minutes into the cooking process I got the “burn” notice and found all the water gone when I opened the IP. Found that ½ cup of water is not enough so I increased it to a little over 1 cup. I also added chopped onion and thinly sliced tomatoes to all except the top layer. I shredded my chicken and used green chile salsa instead of red (Chi-Chi’s). The Chicken Burrito Lasagna is currently cooling, but it smells good and I’m sure it will taste great. Will let you know if the results are any different than I expect. Thanks for a quick and easy receipe.
Denise
Hi Carlene,
Thanks for sharing your tips! I am not familiar with the burn notice. Perhaps mine doesn’t have that? Regardless I’ll change the recipe to 1 cup to be safe.
Thanks also fo taking the time to come back and comment.
Take care,
CJ Storck
I made this tonight. Was very good but I’m confused on the cook time. It says above “cook time 20 minutes” but instructions say put in the pot for 10 minutes.. I have CPE and cooked for 12 minutes and it wasn’t very hot in the middle so I put in my microwave for 30 seconds. Please see your instructions on instructions 12, 13 & 14?? need clarified. thanks!
Denise
Hi CJ,
My apologies, I had made notes about the recipe for myself and forgot to take them out! It’s fixed now. Anyway it should be that you cook for 10 minutes then do a quick release of the steam then take it out and let it sit for 10 minutes in the pan. I think when I wrote up the recipe I meant 20 cooking time figuring it would take 10 minutes to come up to pressure but I’ll go change that.
I hope this all makes sense. I’m surprised it was not hot in the center but there is no reason why you couldn’t increase the time to 15 minutes to be safe.
Sue R
Loved this idea. Such a nice quick recipe! I added a bag of baby spinach for some greens . I’d make this again for sure. I cooked my chicken in the pot first too.
Denise
Don’t you just love that Instant Pot! You could cook a whole chicken, clean off the meat and use the extra in this lasagna dish and then put the bones back and make broth. It does everything!