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Instant Pot Queso Dip

Whip up a batch of queso dip in just 15 minutes with this easy Instant Pot recipe. Perfectly cheesy and loaded with flavor, it’s time to grab those tortillas!

bowl of instant pot queso with chips and jalapenos

Instant Pot Queso Dip Recipe

Love queso dip but don’t want to spend time watching a pot? This Instant Pot recipe has you covered!

It’s no secret that I love anything cheesy, and this dip hits all the right notes. Perfect to serve as an appetizer for game day or Cinco de Mayo, this is a real crowd pleaser!

Be sure to try my Healthy Queso and Skillet Chicken con Queso too!

Why you’ll love this Instant Pot Queso recipe:

  • QUICK: Ready to serve in just 15 minutes, this is a great last minute Mexican dish.
  • CROWD PLEASER: The only regret about making this recipe is that you didn’t make more!
  • SO EASY: There’s no complicated techniques needed to make up a batch of this. Let your pressure cooker do all the hard work.
step by step photos for how to make instant pot queso
instant pot queso with chips on platter

How to make Queso in an Instant Pot

Be sure to see the recipe card below for full ingredients & instructions!

  1. Saute the onions and jalapeno in butter in the Instant Pot.
  2. Stir in the seasonings.
  3. Stir in the tomatoes and broth.
  4. Place the cheese cubes on top.
  5. Cook on high pressure.
  6. Stir in the cream and shredded cheeses.
  7. Allow to thicken and serve.
bowl of instant pot queso
up close bowl of instant pot queso

Can you make it ahead of time?

Queso needs to be served warm so that the cheese stays melted, if you don’t plan on serving it as soon as it’s ready, you can keep it on the warm setting for a couple of hours.

How do you reheat it?

If you have any leftovers, transfer it to an airtight container and store in the refrigerator up to 3-4 days.

It does reheat well in the microwave, just add a splash of milk to it and reheat in 15-30 second increments, stirring in between till heated fully through.

What do you serve it with?

This Instant Pot queso dip is my favorite Mexican appetizer, serve it up with some tortilla chips and everyone is happy! It’s also great drizzled onto your favorite Mexican mains like enchiladas, burritos and tacos.

If you are feeling a little healthy, serve up with some veggie sticks.

chip dipping into instant pot queso
chip dipping into instant pot queso

Tips!

  • Dice the onion and jalapeno fairly small so that they mix in with the rest of the ingredients.
  • You can add more or less cayenne depending on how spicy you like things.
  • I make this with vegetable stock to keep it meat-free, but you can use chicken, beef or just water.
chip dipping into instant pot queso
bowl of instant pot queso with chips and jalapenos

This Instant Pot queso dip recipe is a must for all of my fellow cheese lovers! It’s totally made for sharing, but I will not judge you if you eat it all to yourself!

More Queso Recipes we Love

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

featured instant pot queso
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Instant Pot Queso Dip Recipe

Whip up a batch of queso dip in just 15 minutes with this easy Instant Pot recipe. Perfectly cheesy and loaded with flavor, it's time to grab those tortillas!
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people
Calories 408kcal

Ingredients

  • ¼ cup unsalted butter
  • ½ medium red onion diced
  • 1 jalapeno pepper diced (and seeded to your heat level preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper optional
  • 10 ounces diced tomatoes with chiles 1 can
  • ½ cup vegetable broth or any broth or stock, or water
  • 4 ounces cream cheese cut into cubes
  • ¾ cup heavy cream
  • 2 cups cheddar cheese shredded
  • 2 cups Monterey Jack cheese shredded
  • Tortilla chips for serving

Instructions

  • Press Saute on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt.
  • Add the onions and jalapeno and saute 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using).
  • Press Cancel, then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir.
  • Secure the lid and pressure valve, and cook on Manual High Pressure for 1 minute. Perform a quick release, then carefully remove the lid.
  • Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted.
  • Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.

Notes

  • Dice the onion and jalapeno fairly small so that they mix in with the rest of the ingredients.
  • You can add more or less cayenne depending on how spicy you like things.
  • I make this with vegetable stock to keep it meat-free, but you can use chicken, beef or just water.

Nutrition

Calories: 408kcal | Carbohydrates: 5g | Protein: 16g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 590mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1378IU | Vitamin C: 6mg | Calcium: 460mg | Iron: 1mg

The post Instant Pot Queso Dip appeared first on The Cookie Rookie®.

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