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featured instant pot queso
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4.65 from 62 votes

Instant Pot Queso Dip Recipe

Whip up a batch of queso dip in minutes with this Instant Pot recipe. Perfectly cheesy and loaded with flavor-- time to grab those tortillas!
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 people
Author: Becky Hardin

Equipment

  • Instant Pot (click for my favorite)

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

  • 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
    melting butter in an instant pot.
  • 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
    sautéing onion and jalapeno in an instant pot with a wooden spoon.
  • 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
    cream cheese cubes on top of salsa in an instant pot.
  • Secure the lid and pressure valve, and cook on "Manual High Pressure" for 1 minute. Perform a quick release, then carefully remove the lid.
    creamy salsa in an instant pot.
  • 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
    lifting a spoonful of queso from an instant pot.
  • 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

Video

Nutrition

Calories: 408kcal | Carbohydrates: 5g | Protein: 16g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 590mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1378IU | Vitamin C: 6mg | Calcium: 460mg | Iron: 1mg