Description
A creamy and cheesy dip made easily in the Instant Pot, perfect for parties or game days!
Ingredients
Scale
- ¼ cup unsalted butter
- 1 cup chopped red onion
- 2 jalapeno peppers (seeded and chopped)
- 1 10oz can tomatoes with green chiles (with juice)
- 4 ounces cream cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 cups Monterey Jack Cheese
Instructions
- Place the butter in a 6-8 quart Instant Pot and use the “Saute” function to melt the butter.
- Add the red onion and jalapeno peppers and cook for 2-3 minutes or until tender.
- Add the entire can of tomatoes with chiles (including the juice) to the Instant Pot, then place the cream cheese and seasonings on top.
- Place the lid on the Instant Pot, move the valve to the “sealing” position, and set Pressure Cook for 1 minute.
- When the timer goes off, switch the valve to the release position for quick release.
- Stir the onions, peppers, tomatoes, cream cheese, and seasoning together until well mixed.
- Add the heavy cream, cheddar, and Monterey Jack cheeses and stir until completely melted and smooth.
- Check the seasonings and adjust them to taste if necessary.
- Transfer to a bowl and serve hot with desired toppings and your favorite dippers.
- Enjoy your delicious Instant Pot Queso!
Notes
- Adjust the spiciness by altering the amount of jalapeno peppers used.
- Serve with tortilla chips, pita chips, or fresh vegetables.
- Can be topped with fresh cilantro, diced tomatoes, or avocado for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg