Awesome Tex Mex Lasagna Stack In The Instant Pot

You're gonna wanna hug me after you make this one! AGAIN.
I turned an old-school slow cooker chicken recipe into a badass plant-based family winner! And I did it using my two favorite things, the Instant Pot, WOOT, WOOT, and shredded soy curls.
Before you can make this recipe, you'll need to make a batch of that "Really Cheesy Fat-Free Vegan Cheese Dip" I showed you. It'll take you 10 minutes to throw it together, then you can move onto the following goodness.


Corn tortillas/Corn chips 16
Vegan cheese 2 Cup (32 tbs) (creamy homemade or shredded store
Canned diced tomatoes 28 Ounce (1 can)
Canned chipotle seasoned tomatoes 10 Ounce (1 can)
Canned beans 31 Ounce , drained (2 cans, 15.5 ounce each, pinto, black, or red)
Shredded soy curls 2 Cup (32 tbs) , rehydrated
Onion 1 Small , chopped
Frozen corn 1 Cup (16 tbs)



In a bowl, combine onions and soy curls.

Layer a bed of corn tortillas/ tortilla chips inside instant pot and top with diced tomatoes.

Place beans over it and top with chipotle seasoned tomatoes and shredded soy curls and onion mixture.

Spread frozen corn over it and pour cheese sauce on top.

Repeat layering in same order again and slow cook the contents in instant pot for 1 hour in high heat setting.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6