Looking for a delicious and simple Layered Taco Dip Recipe? This is made in the Instant Pot for deep flavor and amazing taste.
This taco dip in the Instant Pot is crazy good! It’s super easy to make, is done really fast, and ready to serve in no time. You will love this when you’re in a hurry for something healthy and delicious, and it’s also great for an appetizer if you’re having guests, or for game day. This one is sure to become a favorite.
What to Serve with Layered Taco Dip
This dip recipe is perfect for picnics or get-togethers. Why not try these other pot luck style dishes.
- Cowboy Caviar
- Sweet Coleslaw Recipe
- Simple Macaroni Salad
- Crockpot Buffalo Chicken Dip Recipe
- Chicken Cheeseball with Bacon and Ranch
Variations to Taco Dip
What I love about this recipe is it is easy to change to make it exactly what you want
- Want to make this a lighter recipe? Try ground turkey or chicken breast
- Love sour cream? Add a layer of sour cream once this is done in the pressure cooker.
Ingredients in Layered Taco Dip
- ground sirloin
- garlic salt
- Taco seasoning
- yellow onion
- pinto beans
- diced tomatoes
- green Chiles
- taco sauce
- water
- Colby Jack shredded cheese
- black olives
How to Make Instant Pot Layered Taco Dip
Press the Saute button on the Instant Pot, and Saute the ground sirloin until completely cooked, and browned about 20 to 30 minutes.
When the Sirloin is browned, and no longer pink, crumble the sirloin into small pieces with a fork, in the Instant Pot, as it cooks.
Add the onion, and continue to cook for 10 minutes, until onion is beginning to caramelize.
Add the garlic salt, and taco seasoning. Rinse and drain the pinto beans, and add the beans, tomatoes, green Chiles, water, and taco sauce, and stir well.
Set to Pressure Cook
Place the lid on the Instant Pot, and make sure the pressure valve is set to SEALING, and press the MANUAL button, and set the time for 2 minutes.
When the Instant Pot is done, beeps and goes to OFF, do a quick release, by turning the pressure valve from Sealing to VENTING, and when all pressure has been released, and the float valve has dropped down, remove the lid and stir the taco dip.
Serve immediately, topped with cheese and black olives. Enjoy!
NOTE: If you’re not sure where the pressure valve, or the float valve is on your Instant Pot, refer to your instruction manual for directions.
INSTANT POT LAYERED TACO DIP
Ingredients
- 1 pound of ground sirloin
- 1 teaspoon of garlic salt
- 1 Tablespoon of Taco seasoning
- 1 large yellow onion
- 2 cans of pinto beans – rinsed and drained
- 1 can of diced tomatoes
- 1 small can of diced green Chiles
- ½ cup of taco sauce
- ⅛ cup of water
- 2 cups of Colby Jack shredded cheese
- ¼ cup of sliced black olives – for garnish
Instructions
- Press the Saute button on the Instant Pot, and Saute the ground sirloin until completely cooked, and browned about 20 to 30 minutes.
- When the Sirloin is browned, and no longer pink, crumble the sirloin into small pieces with a fork, in the Instant Pot, as it cooks.
- Add the onion, and continue to cook for 10 minutes, until onion is beginning to caramelize. Add the garlic salt, and taco seasoning. Rinse and drain the pinto beans, and add the beans, tomatoes, green Chiles, water, and taco sauce, and stir well.
- Place the lid on the Instant Pot, and make sure the pressure valve is set to SEALING, and press the MANUAL button, and set the time for 2 minutes.
- When the Instant Pot is done, beeps and goes to OFF, do a quick release, by turning the pressure valve from Sealing to VENTING, and when all pressure has been released, and the float valve has dropped down, remove the lid and stir the taco dip.
- Serve immediately, topped with cheese and black olives. Enjoy!
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