Crustless Keto Taco Pie Made Quick in Your Pressure Cooker
This crustless keto taco pie is a speedy, flavorful pressure cooker meal packed with juicy beef, creamy eggs, and melty cheddar. A comfort food favorite made quick and easy with minimal cleanup.
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.
Notes
This keto taco pie is perfect for a quick, comforting meal with minimal cleanup. Leftovers can be refrigerated up to 3 days or frozen for about a month. Reheat gently to maintain the creamy and tender texture.