Directions

1. For taco seasoning, add all ingredients to a small bowl and mix well; set aside.

2. Set pressure cooker to "sear" and add ground beef, onion, and jalapeño pepper. Cook until beef is half cooked then add taco seasoning. Stir to coat beef in seasoning. Sauté until beef is browned and cooked through. Drain beef and set aside.

3. In a small mixing bowl, mix refried beans and salsa. Spray 7-inch springform pan with cooking spray. Place 1 tortilla in bottom of pan and spread ½c refried beans on tortilla. Top with 1c meat, ⅓c enchilada sauce, and 1c cheese.

4. Add second tortilla and repeat by adding ½c refried beans, 1c meat, and ½c cheese. Repeat this step a third time, then add final tortilla and cover with aluminum foil.

5. Place water and streamer rack in pressure cooker. Place taco pie on steamer rack and close and lock lid. Set pressure cooker to "bake" and adjust time to 15 minutes. When done, allow pressure cooker to naturally release pressure for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
6. Remove pie and foil. Add remaining cheese and place under broiler of oven to melt and brown cheese.
7. When cheese is melted, remove pie from oven. Using a knife, run around the edge of pan to loosen pie from pan sides. Release springform pan and lift off ring. Slice wedges and serve hot with sour cream, salsa, cilantro, and lime wedges.