Turn pressure cooker to saute and allow to heat. Add in 1 teaspoon oil and ground beef. Cook until meat is cooked through, breaking up as it cooks. Drain off any grease if needed.
Add cumin and 1 cup of the salsa to browned meat and stir to combine.
Clean the inner pot well and dry thoroughly. Return to the pressure cooker and pour in 2 cups of cold water and place a metal trivet in the inner pot.
Spray a cake pan with nonstick spray.
Lay one of the tortillas into the greased pan and then top with half the refried bean mixture. Sprinkle with cheese and cover with another tortilla. Add half the meat mixture, sprinkle with cheese and cover with another tortilla. Repeat the layers, using up the remaining refried beans and taco meat. Top with one final tortilla, and then cover with salsa and generously top with the remaining shredded cheese. Cover tightly with foil.
Place lid on instant pot and seal closed, being sure vent knob is pointed towards sealed, not venting. Set cook time to 10 minutes on HIGH pressure, by hitting manual or pressure cook and using +/- buttons to adjust until the screen reads "10".
Let pressure release for at least 10 minutes after cook time has elapsed (it is okay if on keep warm feature).
Carefully remove lasagna from inner pot and then remove foil. Let rest for another 10 minute before slicing.
Slice and serve with toppings such as shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream, etc.
For the Meat: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans. Note on Pan: This recipe calls for a 6 inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit. If you only have a 7-inch pan, you will need to use 8-inch flour tortillas and trim them slightly to fit in the pan.Storing: Leftovers keep for 3-4 days in the refrigerator, or individual slices can be frozen if wrapped well for up to 3 months in the freezer. Modification for Mexican Lasagna
Instant Pot Vegetarian Mexican Lasagna: Instead of ground meat, use 4 cups of black beans and season with cumin and salsa. You can also opt to use sofritas.
Instant Pot Vegan Mexican Lasagna: In place of beef, use 4 cups of black beans and season with cumin and salsa, or use sofritas in place of beef. and use vegan cheddar cheese instead of regular cheese.
Low Fat Instant Pot Mexican Lasagna: Be sure to use either extra lean ground beef or ground white chicken. Instead of adding cheese to each layer, only top the lasagna with 4 ounces of cheese. You can also use low-carb or low-fat tortillas in place of traditional flour tortillas.