INSTANT POT LAYERED TACO DIP
Looking for a delicious and simple Layered Taco Dip Recipe? This is made in the Instant Pot for deep flavor and amazing taste.
Prep Time 10 minutes
Cook Time 25 minutes
- 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
- 1/2 cup of taco sauce
- 1/8 cup of water
- 2 cups of Colby Jack shredded cheese
- 1/4 cup of sliced black olives - for garnish
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!
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.
13 Weight Watchers SmartPoints
Calories: 349kcal | Carbohydrates: 4g | Protein: 25g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 1291mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 17.4mg | Calcium: 317mg | Iron: 2.1mg