Instant Pot Easy Enchilada Casserole

Using the saute setting on the Instant Pot, add a bit of olive oil to the pot. When the oil is hot, add the ground beef and onions, cooking until the beef is nicely browned and no pink remains; drain any fats that accumulate.
Season the beef to taste with salt and pepper; stir in the tomato sauce, tomatoes and green chilies, olives, and cilantro.
Spray a 7” spring-form pan (or a 7” glass or metal casserole dish) with non-stick spray. Place 4 tortilla halves into the bottom of the prepared pan, overlapping them as needed. to fit the pan. Top the tortillas with 1/3 of the prepared meat mixture, repeating this step twice more to create three layers of tortillas and meat mixture; top with cheese. Cover the casserole with a sheet of foil that has been sprayed with non-stick spray, sealing it tightly around the edges of the pan.
Place a trivet into the bottom of the Instant Pot; add 1 cup water. Place the covered casserole onto a foil or silicone sling, then carefully use the sling to lower the casserole into the pot, placing it onto the trivet. Fold the ends of the sling down over the top of the casserole.
Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from Instant Pot.
Using the sling, lift the enchilada casserole out of the Instant Pot, placing it onto a cooling rack. Let the enchilada casserole rest for 5 minutes before slicing it into wedges. Garnish with your favorite toppings and serve at once.

Instant Pot Easy Enchilada Casserole

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