Name: Instant Pot Queso
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: ¼ cup unsalted butter; ½ medium red onion (diced); 1 jalapeño pepper (seeded and diced, or with the seeds for more spice); 1 tsp garlic powder; 1 tsp ground cumin; ½ tsp ground paprika; ½ tsp kosher salt; ¼ tsp ground cayenne pepper (optional); 10 oz. diced tomatoes with green chiles (1 can); ½ cup low-sodium vegetable broth (chicken broth, beef broth, or water also works); 4 oz. cream cheese (room temperature and cut into cubes (½ brick)); ¾ cup heavy cream (room temperature); 2 cups freshly shredded cheddar cheese; 2 cups freshly shredded Monterey Jack cheese (or your favorite cheese); tortilla chips (for serving)

Description

A creamy and cheesy queso dip made easily in the Instant Pot, perfect for serving with tortilla chips!

Ingredients

Scale

¼ cup unsalted butter
½ medium red onion (diced)
1 jalapeño pepper (seeded and diced, or with the seeds for more spice)
1 tsp garlic powder
1 tsp ground cumin
½ tsp ground paprika
½ tsp kosher salt
¼ tsp ground cayenne pepper (optional)
10 oz. diced tomatoes with green chiles (1 can)
½ cup low-sodium vegetable broth (chicken broth, beef broth, or water also works)
4 oz. cream cheese (room temperature and cut into cubes (½ brick))
¾ cup heavy cream (room temperature)
2 cups freshly shredded cheddar cheese
2 cups freshly shredded Monterey Jack cheese (or your favorite cheese)
tortilla chips (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt.
Add the onions and jalapeño and sauté 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 jalapeño slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.

Notes

This queso can be easily customized with different spices or additional vegetables based on your preferences.
For a spicier kick, leave some seeds in the jalapeño.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Appetizers
Method: Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 15g
Cholesterol: 70mg