This Instant Pot queso is a perfect dip for game days and parties, and it’s ready in just 5 minutes! The dip is made with cream cheese, Monterey Jack cheese, jalapeños, and diced tomatoes, which create a thick and creamy dip with bold flavors. Serve it with tortilla chips, and make it a new crowd-favorite.
Contents
📖 Recipe
Ingredients
- ¼ cup unsalted butter
- ½ red onion, diced
- ¼ cup jalapenos in water, diced, or 1 whole jalapeno, seeded and diced
- 1 can diced tomatoes with chiles, like Rotel
- ¼ cup water
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 oz cream cheese
- ¾ cup heavy whipping cream
- 4 cups Monterey jack cheese, shredded
- ⅛ cup fresh cilantro, chopped
Instructions
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Set the function to “SAUTE” in your Instant Pot. Melt the butter, then add diced red onion and jalapeno. Cook for 2-3 minutes and turn off the Instant Pot.
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Incorporate the can of diced tomatoes with chiles and water and stir well.
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Add onion powder, cumin, paprika, salt, and black pepper, giving it a thorough mix.
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Add the cream cheese without stirring.
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Secure the lid, ensuring the valve is set to the “SEALING” position.
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Choose “HIGH PRESSURE” and set the timer for 1 minute.
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After cooking, release pressure gradually by moving the valve to venting.
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Remove the lid and stir the dip. Pour the heavy whipping cream and shredded Monterey Jack cheese. Sprinkle fresh coriander and stir until the mixture is fully melted. Allow it to sit for a few minutes to achieve a desirable thickness.
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Serve with crispy tortilla chips.
