It’s no secret that I love anything cheesy, and this Instant Pot queso dip hits all the right notes. Made with two types of cheese, this dip is a must for all my cheese lovers! There are no complicated techniques needed to whip up a batch– let your pressure cooker do all the hard work for you. This queso is totally made for sharing, but I won’t judge you if you eat it all yourself!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I love making my favorite white queso, but I don’t love spending time watching the pot. I developed this quick and easy Instant Pot queso recipe to solve that problem! Made with minimal ingredients in just 15 minutes, this Instant Pot queso dip is super flavorful and a real crowd-pleaser!
What’s in This Instant Pot Queso Recipe?
- Butter: Unsalted butter helps the veggies cook without burning and adds a bit of extra flavor.
- Onion: Adds sweetness and earthiness. I like red onion, but any kind will work.
- Jalapeno Pepper: Adds a spicy kick! I deseeded mine, but feel free to leave the seeds if you like it extra hot.
- Spices: Garlic powder, cumin, paprika, salt, and cayenne pepper create a savory and spicy base of flavor for the dip.
- Diced Tomatoes with Green Chiles: Add extra spice and texture.
- Broth: I used low-sodium vegetable broth to keep it meat-free, but you can use chicken broth, beef broth, or water instead.
- Cream Cheese: Makes the dip rich, creamy, and tangy.
- Heavy Cream: Helps thicken the dip.
- Cheese: I used a combination of cheddar and Monterey jack cheeses, but just about any melting cheeses will work, so use your favorites!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Tips for Success
- Dice the onion and jalapeno fairly small so that they mix in with the rest of the ingredients.
- You can add more or less cayenne depending on how spicy you like things.
- It’s also best to use freshly chopped and shredded cheese, because pre-shredded cheese has ingredients that can make it grainy when melted.
- It’s normal for queso to harden as it cools, so stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso in the Instant Pot, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
- I do not recommend freezing queso because it will be too grainy when thawed and reheated.
How to Store and Reheat
If you have any leftover Instant Pot queso, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It does reheat well in the microwave, just add a splash of milk to it and reheat in 15-30 second increments, stirring in between till heated fully through.
Serving Suggestions
This Instant Pot queso dip is my favorite Mexican appetizer. Serve it up with some tortilla chips or veggie sticks and everyone is happy! It’s also great drizzled onto mains like my favorite green chicken enchiladas, beef burritos, or baked chicken tacos.
Instant Pot Queso Dip Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Recommended Equipment
Instructions
- Press "Sauté" on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt.¼ cup unsalted butter
- Add the onions and jalapeno and saute 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using).½ medium red onion, 1 jalapeno pepper, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ½ teaspoon ground paprika, ½ teaspoon kosher salt, ¼ teaspoon ground cayenne pepper
- Press "Cancel", then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir.10 ounces diced tomatoes with green chiles, ½ cup low-sodium vegetable broth, 4 ounces cream cheese
- 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.¾ cup heavy cream, 2 cups freshly shredded cheddar cheese, 2 cups freshly shredded Monterey Jack cheese
- Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.Tortilla chips
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How to Make Instant Pot Queso Step by Step
Melt the Butter: Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add ¼ cup of unsalted butter and allow it to melt.
Sauté the Veggies: Add ½ of a medium diced red onion and 1 seeded and diced jalapeno and sauté for 3-4 minutes, or until softened. Season with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, ½ teaspoon of ground paprika, ½ teaspoon of kosher salt, and ¼ teaspoon of ground cayenne pepper (if using).
Add the Liquids: Press “Cancel”, then add 10 ounces of diced tomatoes with green chiles and ½ cup of low-sodium vegetable broth, stirring well. Add 4 ounces (½ brick) of cream cheese cubes on top of the mixture; do not stir.
Cook the Dip: 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 Cheeses: Add ¾ cup of heavy cream and stir, then gradually add 2 cups of freshly shredded cheddar cheese and 2 cups of freshly shredded Monterey jack cheese, 1 cup at a time, stirring well until it’s completely melted.
Thicken and Serve: Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.
So Cheesy!
17+ Favorite Cheese Dips
Check out all the cheese dip recipes, our specialty!
This queso did not turn out well even though I followed the recipe. It was a runny texture while also being clumpy and thick on the bottom and tasted watery. I was hopeful but disappointed.
Hi Amanda, did you happen to use pre-grated cheese? The starchy coating on bagged cheeses can cause this to happen!