The pressure builds and you start counting down minutes until you eat. You set your sealing ring just right, close the lid, and that hiss as your cooker reaches pressure means dinner is almost ready. The smell of seasoned beef mixed with melty cheese fills your kitchen even before the timer beeps.
You notice how fast y'all move once the pressure build kicks in. No more waiting around for hours or babysitting the stove. It’s like a little countdown party going on until you pop that quick release valve and get to dig in.
And dang, when you finally open that lid, that warm steam rises and you spot the golden top of your crustless keto taco pie. Tender pull every time, just like you remembered, with every bite promising all that spicy cheesy goodness you were cravin’. You gotta love how this pressure cooker knows just how to do it right.
The Real Reasons You Will Love This Method
- Speedy cooking saves you time when hunger hits hard. Check out our pressure cooker recipes for more quick meals.
- Retention of flavors, the beef stays juicy and the spices punch through big time.
- Perfectly tender pull in every slice, no drying out or rubbery bits. Learn tips on pressure cooker safety tips to improve your results.
- Less cleanup ‘cause you’re using one pot most of the way through.
- Easy to customize your taco seasoning and cheese amounts, making it just right for you.
- The pressure cooker keeps the kitchen cool, no stove heat to sweat over.
The Complete Shopping Rundown
You probably already got some of these in your kitchen, but here’s the rundown to make your Crustless Keto Taco Pie perfect. First, grab 1 pound of ground beef 80/20 – the fat content matters so it stays juicy and packed with flavor.
Next, 3 tablespoons taco seasoning, either your own DIY blend or sugar-free from the store if you wanna go quick. Then you want about two-thirds cup heavy whipping cream, which gives the pie that creamy touch.
Don't forget 4 large eggs - they hold everything together. For a bit of zip, you’ll need one-third cup chunky salsa.
Cheddar cheese is a must, 1 and a quarter cups shredded - shred your own if you can, it melts nicer. To spice it just right, half a teaspoon garlic salt or a mix of salt and garlic powder works great, plus a quarter teaspoon ground black pepper to round it out.
The Full Pressure Cooker Journey
First, preheat your oven to 350°F even if you gonna use the pressure cooker for a part, it helps with setting the pie later.
Brown that pound of ground beef in a skillet over medium heat. Drain off excess fat, doesn’t need to be greasy. Add your taco seasoning and stir well, cook it for about 2 more minutes so the flavors settle in.
Next, whisk ⅔ cup heavy whipping cream, 4 eggs, ⅓ cup chunky salsa, garlic salt, and black pepper in a mixing bowl. This mixture is the binder for your taco pie.
Stir in the cooked beef so it’s all combined nice and even. Pour that into a greased 9-inch pie dish, then top with shredded cheddar cheese spread evenly.
Now, place the pie dish inside your pressure cooker pot. Add about a cup of water underneath on the bottom of the cooker to help make steam. Close the lid, making sure the sealing ring is in place and switch to high pressure.
Cook for about 25 minutes with natural release to keep the pie from deflating too fast. After that, open the lid carefully, take out your pie, and let it cool for 5 minutes before slicing. This helps that tender pull and stops it from falling apart.
Smart Shortcuts for Busy Days
- Use pre-made taco seasoning if you’re short on time.
- Buy pre-shredded cheddar but trust me, shredding your own melts real good.
- Get pre-cooked ground beef at the store so you can skip the browning step.
- Use store-bought chunky salsa instead of making your own to save effort.
These small shortcuts won’t kill flavor but will save plenty of time. Even with busy days, you can still get a delicious keto taco pie on your table fast.
When You Finally Get to Eat
The first forkful you take, that warm cheesy beef combo hits just right. You notice the slight spice from the taco seasoning dances on your tongue, perfectly balanced with creamy eggs and salsa's tang.
It’s a comfort kinda meal, but also fresh and filling without any crust weighing it down. The tender pull feels satisfying, the textures coming together in every bite — melty cheese, juicy beef, creamy filling.
As you eat, you feel full without being heavy, which is a dang good feeling when you’re on keto. This pie satisfies your taco cravings without any guilt, easy peasy and dang good.
Your Leftover Strategy Guide
So you got leftovers and wanna keep ‘em tasting fresh? First, you can wrap slices tightly in plastic wrap and store in the fridge up to 3 days.
For longer storage, transfer to an airtight container and refrigerate. Reheat gently in the microwave with a little splash of water to keep moisture.
If you wanna freeze, wrap pieces in foil, then place in a freezer bag. They last about 1 month frozen. When ready, thaw overnight in the fridge.
To reheat frozen or refrigerated leftovers in the oven, cover with foil and warm at 350°F for about 15 minutes. No hard edges here, just tender, melty goodness again.
The FAQ Section You Actually Need
- Q Can I use ground turkey instead of beef?
A Sure thing, ground turkey works fine but might be less juicy. Just add a bit more fat or cook carefully so it doesn’t dry out. For tips, see our ground turkey recipes. - Q What if I don’t have a sealing ring?
A The sealing ring is important for proper pressure cook, so don’t skip it. You can buy replacements pretty quick for most cookers. - Q How do I do a quick release safely?
A Use a utensil to flip the quick release valve gently, keeping your face and hands clear of the steam. Slow and steady avoids surprises. - Q Can I make this pie without eggs?
A Eggs help bind the pie, but you can try using flax eggs or chia eggs. Texture might change a bit but still tasty. - Q Why should I do a natural release?
A Natural release lets the pie settle so it keeps its shape and the texture stays tender pull good. Quick release might cause sinking or cracking. - Q Can I add veggies to this pie?
A Absolutely! Diced peppers or onions mix in well with the beef before cooking. Just adjust liquid a bit if you add lots.
Crustless Keto Taco Pie Made Quick in Your Pressure Cooker
Ingredients
Main ingredients
- 1 pound ground beef 80/20 fat content matters for juiciness and flavor
- 3 tablespoons taco seasoning DIY blend or store-bought sugar-free
- ⅔ cup heavy whipping cream gives the pie a creamy touch
- 4 large eggs hold everything together
- ⅓ cup chunky salsa adds a bit of zip
- 1 ¼ cups shredded cheddar cheese shred your own if possible for better melt
- 0.5 teaspoon garlic salt or mix of salt and garlic powder
- 0.25 teaspoon ground black pepper to round out the spice
Instructions
Instructions
- Preheat your oven to 350°F even if using the pressure cooker.
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Add taco seasoning to the beef and cook for about 2 more minutes.3 tablespoons taco seasoning
- Whisk heavy whipping cream, eggs, chunky salsa, garlic salt, and black pepper in a mixing bowl.⅔ cup heavy whipping cream, 4 large eggs, ⅓ cup chunky salsa, 0.5 teaspoon garlic salt, 0.25 teaspoon ground black pepper
- Stir the cooked beef into the cream and egg mixture.
- Pour the mixture into a greased 9-inch pie dish and top evenly with shredded cheddar cheese.1 ¼ cups shredded cheddar cheese
- Place the pie dish inside the pressure cooker pot with 1 cup of water at the bottom.
- Close the lid with the sealing ring in place and set to high pressure. Cook for 25 minutes with natural release.
- Carefully open the lid, remove the pie, and let it cool for 5 minutes before slicing.
