Instant Pot Queso Dip
Easy Instant Pot Queso Dip is made with cream cheese, shredded cheese and without Velveeta. A simple nacho cheese dip recipe for parties or game day.
Servings: 10
Ingredients
- 4 tablespoons butter, sliced
- ½ cup yellow onion, finely chopped ( 1/2 of a medium onion)
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 ½ cups heavy cream
- 4 ounces cream cheese, cut into cubes
- 3 cups cheddar cheese
- 1 cup monterey jack cheese
- Rotel (optional) or tomatoes or jalapeno slices
Instructions
- Press SAUTE on the Instant Pot, let it heat up, and add the butter.
- When butter begins to melt, add the onions and chopped jalapeno, and cook until soft, stirring frequently
- Stir in the the sea salt, garlic powder, cumin and smoked paprika
- Add the heavy cream, and heat until it begins to bubble and thicken up, whisking or stirring frequently
- Hit CANCEl, then gradually add the cream cheese, stirring continuously until it's melted
- Gradually add the shredded cheddar and monterey jack, about 1 cup at a time, stirring or whisking well after each cup is added
- Press SAUTE, and cook until cheese is fully melted, stirring continuously -- about 1 minute. Add the Rotel, or other mix-ins, if using
- Press CANCEL, then press KEEP WARM. Queso will thicken as it sits. Or, transfer to serving bowl and enjoy!
Notes
Recipe was made in the 6-quart Instant Pot electric pressure cooker.
Nutrition
Calories: 386kcal | Carbohydrates: 3g | Protein: 12g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 594mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 1310IU | Vitamin C: 2.5mg | Calcium: 368mg | Iron: 0.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
