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instant pot queso dip in a bowl with tortilla chips and tomatoes and jalapeno peppers
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5 from 7 votes

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.
Course Appetizer
Cuisine Mexican
Keyword instant pot queso dip, queso dip
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 386kcal
Author Dee


  • 4 tablespoons butter, sliced
  • 1/2 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
  • 1/2 teaspoon smoked paprika
  • 1 1/2 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


  • 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!


Recipe was made in the 6-quart Instant Pot electric pressure cooker.


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