Instant Pot Queso
This creamy and spicy Instant Pot Queso is perfect for game day or any party. Ready in under 30 minutes, it’s cheesy with a hint of heat and packed with flavor.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 16 oz processed cheese (Velveeta), cubed
- 1 cup milk use whole milk for creamier texture
- 1 cup diced tomatoes with green chilies (Rotel)
- 0.5 cup onion, finely chopped
- 1 tbsp butter
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper adjust for heat preference
Instructions
Preparation Steps
- Turn on the Instant Pot and set to 'Sauté' mode. Melt the butter and sauté the chopped onion until translucent, about 3 minutes.
- Add ground cumin, garlic powder, and cayenne pepper to the onions and stir for 30 seconds until fragrant.
- Cancel 'Sauté' mode. Add the cubed Velveeta, diced tomatoes with green chilies, and milk to the pot.
- Close the Instant Pot lid and set the valve to sealing. Cook on 'Manual' or 'Pressure Cook' mode for 5 minutes.
- When cooking is complete, carefully quick-release the pressure. Open the lid and stir the queso until smooth and creamy.
- Serve warm with tortilla chips or use as a dip or sauce.
Notes
Queso can be kept warm on 'Keep Warm' setting in the Instant Pot for up to 2 hours. Stir occasionally to prevent skin from forming.