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Instant Pot Queso

Queso dip recipe lovers will appreciate how easy and delicious this Instant Pot Queso is for any game-day, party, gathering or snack time.
Prep Time5 minutes
Cook Time1 minute
Quick Release time5 minutes
Total Time11 minutes
Course: Appetizer, dip
Cuisine: Mexican
Keyword: appetizer, cheese dip, chips and dip, dip, game day, Instant Pot, instant pot queso, queso
Servings: 6 people
Calories: 322kcal

Equipment

  • 1 pressure cooker

Ingredients

  • 16 oz Velveeta cheese cubed
  • 1 cup Monterey Jack cheese shredded
  • 14.5 oz diced tomatoes with green chilies canned
  • 4 oz diced green chillies canned
  • 1/2 cup heavy cream (or evaporated milk
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder hot

Instructions

  • Mix the cream with cumin, garlic powder, and chili powder in a bowl.
  • Place the cubed Velveeta, diced tomatoes (with juice), green chilies, and the cream-spice blend into the Instant Pot. Stir well.
  • Secure the lid and set the pressure valve to sealing. Use the steam setting for 1 minute
  • Perform a quick release when the timer ends.
  • Open the lid carefully and add the shredded Monterey Jack cheese. Stir until melted and smooth. Serve right away.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 1331mg | Potassium: 448mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1366IU | Vitamin C: 7mg | Calcium: 616mg | Iron: 1mg