Instant pot Beef Enchilada Casserole

 1 lb ground beef, chicken or pork sausage

1 packet or 2 T taco seasoning

1 1/2 cup enchilada sauce ( see homemade recipe )

1 1/2 cup shredded Mexican blend cheese 

9 corn tortillas ( ~ 6 inch)

Cut tortillas in half.  Divide into 3 groups. 

Sauté meat in instant pot until no longer pink.  Add taco seasoning and 1/4 cup water.  

Spray springform pan or round aluminum pan that will fit in instant pot. 

Layer 1 group in bottom of pan. Spread 1/2 meat evenly over the tortillas. 

Top with 1/2 cup enchilada sauce and 1/2 cup cheese. 

Repeat 

Place last tortillas on top and spread last 1/2 cup sauce over top. 

DO NOT add cheese yet. 

Pour 1 cup water in bottom of instant pot. Place rack in. Take a long piece of heavy duty foil and fold to make a long strip about 4 inches wide.  Lay the foil over the rack with the ends up to the top of the instant pot.  

Using the foil strip lower the pan onto the rack. 

Cook on high pressure for 10 minutes, then quick release. 

Sprinkle with remaining 1/2 cup cheese.  Put lid back on and let it set for 3-5 min to melt the cheese. 

Remove from instant pot using the foil.  Let sit for a few minutes to absorb some of the liquid.