Description
This Instant Pot Queso Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or game day. Made with a blend of cheddar and Monterey Jack cheeses, diced tomatoes with green chiles, and seasoned with a warm blend of spices, this dip comes together quickly using the convenience of pressure cooking. Serve it hot with tortilla chips for an irresistible snack that everyone will love.
Ingredients
Scale
Queso Dip Ingredients
- ¼ cup unsalted butter (½ stick)
- ½ medium red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper (optional)
- 10 ounces diced tomatoes with green chiles (1 can)
- ½ cup low-sodium vegetable broth or water
- 4 ounces 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
- Tortilla chips, for serving
Instructions
- Heat Butter and Sauté Vegetables: Press the “Sauté” function on your 6-quart Instant Pot. Once the display reads “hot,” add the butter and allow it to melt completely to create a flavorful base.
- Cook Onions and Jalapeno: Add the diced onions and jalapeno to the melted butter. Sauté for 3-4 minutes or until the vegetables soften, then season with garlic powder, cumin, paprika, kosher salt, and cayenne pepper if using. Stir to evenly coat with spices.
- Add Tomatoes and Broth: Press “Cancel” to stop sautéing. Add the diced tomatoes with green chiles and vegetable broth (or water), stirring well to combine all ingredients.
- Add Cream Cheese: Place the cream cheese cubes on top of the tomato mixture without stirring. This will allow them to melt evenly during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and set the pressure valve to sealing. Select “Manual High Pressure” and cook for 1 minute. After cooking, perform a quick pressure release carefully and remove the lid.
- Add Cream and Cheese: Stir in the heavy cream, then gradually add the shredded cheddar and Monterey Jack cheeses in two batches, stirring well after each addition until completely melted and smooth.
- Thicken and Serve: Let the queso dip thicken for a few minutes in the pot, then transfer it to a serving bowl. Optionally garnish with jalapeno slices and diced tomatoes. Serve warm with a big bowl of tortilla chips for dipping.
Notes
- Use low-sodium vegetable broth to control salt levels.
- For a spicier dip, include the jalapeno seeds or add extra cayenne pepper.
- Room temperature cream cheese and heavy cream melt better and create a smoother dip.
- If you prefer a thinner consistency, add a little more broth or cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
