Rootitoot Taco Pie

From The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot.

1. Hit the Sauté button and brown the ground beef well. Add taco seasoning and stir for a minute until fragrant. Add the water/broth and keep sautéing until it reduces to a thickish meat sauce - almost dry. Then hit Cancel and transfer the meat mixture to a bowl. Wash out the pot and put 1 1/2 cups of water and the trivet in it. Mix the refried beans and the salsa together.
2. Spray a 6" or 7" springform or loose-bottom pan with cooking spray and put a tortilla in the bottom. (If using smaller corn tortillas, tear additional tortillas to cover the pan.) Cover with 1/3 of the refried bean mixture, then a layer of 1/3 of the meat mixture. Spread about half the enchilada sauce and then about 3/4 cup grated cheese. Repeat the layers twice more, ending with the last tortilla. Gently press down to smooth it all out.
3. Cover the pan with tin foil and place on the trivet. Close the lid and set the valve to Sealing. Press the Pressure Cook (or Manual) button. Adjust the time using the + and - buttons to get to 20 minutes. When it beeps that it's done, leave it for a 10-minute natural release. Turn your oven on to Broil while it's naturally releasing, making sure the rack is about 8-10 inches from the broiling element.
4. When the 10 minutes NR is up, flip the valve to Venting for a quick release and when the pin drops, open the pot and remove the Taco Pie. Take off its tin foil hat and sprinkle on the remaining 1/2 cup of cheese. Pop the pan in the oven for a few minutes and watch it closely. Remove when nicely browned and let it rest for 10 or 15 minutes before removing the outer ring.
5. Run a knife around the edges and remove the ring. Using a "push pan"? Center it on a jar or can and slide the ring straight down. Slick little trick.
6. Slice and serve with your favourite taco fixings: lettuce, tomato, sour cream, avocado, jalapenos, salsa... your choice.