Recipe Review

This Instant Pot Queso Dip Is Absolutely Foolproof

published Aug 1, 2021
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Credit: The Cookie Rookie

A good, cheesy dip is one of my favorite comfort foods — but making one that has that precise melty texture, good flavor, and stays ooey and gooey while you slowly chomp through a bag of tortilla chips can sometimes be a challenge. Thankfully Becky Hardin of The Cookie Rookie has a super-simple solution that doesn’t require turning on the stove or getting any extra pots and pans messy: Instant Pot queso dip. 

“There’s nothing we love more than a good cheese dip recipe,” Becky says of the classic Tex-Mex appetizer. “This Instant Pot queso is especially amazing because it’s super creamy, super fast, and absolutely foolproof.” 

To make the dip you sauté half an onion and a jalapeño pepper (diced small for creamy final texture) in butter right in the Instant Pot until they are soft, then add seasonings — garlic powder, cumin, paprika, salt, and cayenne if you like it spicy. Stir in the tomatoes and broth, but then just top with the cubes of cream cheese, without agitating.

It’s a quick cook — just one minute after it comes up to pressure, then a quick release to get the top off so you can add the heavy cream and gradually stir in the remaining cheeses — cheddar and Monterey Jack. Once that all melts, it should thicken up in a few minutes and you can stick it in a bowl, garnish, and serve it up.

It’s a big portion, so in addition to serving as is, you can save your leftovers and use it to top other dishes later. When reheating, you’ll just want to splash in some milk to loosen it up a bit and then reheat in bursts of 15 to 30 seconds at a time, stirring with each break, so that it stays smooth and together. 

Get the recipe: Instant Pot Queso Dip from The Cookie Rookie

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