Layered Enchilada Cassarole (Best of the Best - Bob Warden)

Since I have around 300 lbs of moose meat...I use it a lot. This was a fabulous recipe from the Best of the Best recipe books

Ingredients:
1T Olive Oil
1 Red Onion, dices
1 lb. lean ground beef
 Pinch of S & P
1 (16oz) jar chunky salsa (or salsa verde)
1 (4oz) can chopped chiles, drained
2 tomatoes, sliced
1/2 c Black Olives, sliced
1T Fresh Cilantro, chopped
12 (6") soft Corn tortillas
1 1/2 C Mexican Cheese Blend, shredded

Instructions:
   Put Instant pot on Saute and heat oil. Add onion, ground beef and S & P til browned.
   Stir salsa, green chhiles, tomatoes, olives, and cilantro into ground beef mixture, and remove from heat. Pour into a bowl.
   Fill bottom of pressure cooker with water (1/4"). Ladle1/5 of the beef and salsa mixtureinto the water, and then cover with a layer of 3 tortillas, overlapping them to fit.
   Cover the tortillas with another layer of 1/5 of the beef mixture. Create another layer of tortillas. Repeat 2 more layers, ending with tortillas topped with the final beef mixture.
   Securely lock the cooker's lid and set for 5 minutes on high.
   Quick release the pressure and sprinkle with cheese. Let rest at least 10 minutes. Served with a dollop of sour cream on top.