Instant Pot Queso Dip
Perfect for game day or any gathering, it’s easy to make and stays warm, thickening to the ideal consistency for dipping with your favorite chips.
Equipment
- Instant Pot
Ingredients
- 1 15 oz Can spicy black beans, drained
- 2 Tbsp Minced garlic
- 2 10 oz Cans diced tomatoes with green chiles, drained
- ⅓ Cup Chicken broth
- ⅛ Tsp Salt
- ¼ Tsp Pepper
- 1 8 oz Block cream cheese
- 1 8 oz Block cheddar cheese
- 1 8 oz Block pepper jack cheese
- 1 Cup Sour cream
Instructions
- Prep Ingredients: Shred the cheddar and pepper jack cheese blocks and set aside.
- Add to Instant Pot: In the Instant Pot, combine chicken broth, sour cream, cream cheese cubes, diced tomatoes, minced garlic, salt, and pepper.
- Pressure Cook: Place the lid on the Instant Pot and lock the steam release valve. Set to high pressure for 4 minutes.
- Release Pressure: Once the cooking cycle is complete and the valve drops, carefully open the lid.
- Melt Cheese: Stir the mixture, then add half of the shredded cheddar and pepper jack cheese. Add the drained black beans.
- Sauté: Turn on the sauté function and stir for 2 minutes to melt the cheese. Then, turn off the sauté setting.
- Finish: Add the remaining shredded cheese and continue to stir until fully melted. Let the dip sit for 5 minutes to thicken.
- Serve: Keep the queso dip warm and enjoy with chips