Instant Pot Queso is a creamy and savory dip that is perfect for any occasion, whether you’re hosting a party or just craving a tasty snack. Made with creamy Velveeta and Monterey Jack cheese, heavy cream, and diced tomatoes, this queso is a crowd-pleaser that’s easy to make in your Instant Pot.
The combination of creamy cheeses and tangy tomatoes makes for a mouthwatering dip that will leave you and your guests wanting more. So, let’s grab our Instant Pot and get started on making this cheesy goodness!
Want to make an entire Tex-Mex feast? You can make tacos using shredded chicken and serve them alongside Chipotle copycat rice. Dip some tortillas in this yummy queso, and you’re all set!
Table of Contents
Why you’ll love this Instant Pot Queso recipe
- It’s quick – It takes just about 10 minutes to make this yummy dip.
- It’s easy to make – Even an inexperienced cook can make this.
- It’s SO yummy – It’s made with Velveeta, and who doesn’t love the creamy, cheesy taste of Velveeta?
What can I serve with queso?
Queso is a dip that’s typically served with tortilla chips for scooping. Their salty flavor and crunchy texture pair perfectly with the creaminess of the queso. But queso can be both a dip and a spread. Here’s how you can serve it.
Serve it as a dip
Dip any of these in your queso:
- Naan or mini flatbreads
- Raw, cut veggies like carrots, celery, bell peppers, cucumbers, or broccoli
- Soft or hard pretzels
- Sliced baguette or crostini
- Chicken nuggets
- Fruits like apple or pear slices
- Quesadillas
Serve it as a spread
Drop dollops over any of these foods:
- Nachos
- Tacos
- Burritos
- Burrito or salad bowls
- Chili
- Fajitas
- Scrambled eggs
- Roasted or baked potatoes
Ingredients
- 16 ounces Velveeta, cubed
- 14.5 ounces diced tomatoes with green chilies
- 4 ounces diced green chilies
- 1/2 cup heavy cream
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon hot Mexican chili powder
- 1 cup shredded Monterey Jack cheese
How to Make Instant Pot Queso
STEP ONE: Blend the cream and spices. In a mixing bowl, combine the cream, cumin, garlic powder, and chili powder.
STEP TWO: Add the ingredients to the instant pot. To the Instant Pot, add the cubed Velveeta, diced tomatoes with their juice, green chilies, and the cream mixture. Stir and place the lid onto the instant pot. Turn the valve to sealing.
STEP THREE: Cook. Turn the instant pot to steam and set it for 1 minute. When the time is up, do a quick release.
STEP FOUR: Stir in the shredded cheese. Add the Monterey Jack cheese and stir until it’s melted. Serve immediately.
Tips for making perfect Instant Pot Queso
- For an even richer queso, use evaporated milk instead of cream or use a mixture of the two. Note: use evaporated milk, not condensed milk.
- Don’t overcook your queso. Cooking it too long can make your dip clumpy.
- If you like your queso a bit spicier, chop up 3-4 jalapeno slices or 1/2 a jalapeno and add it to the dip. You can also add an extra tsp of chili powder.
- Serve it fresh. You can reheat this dip (see instructions below), but it’s best served fresh. It will have the creamiest consistency right out of the Instant Pot.
Can I make this ahead of time?
You can make this queso and refrigerate it for another day, but I recommend serving it fresh. If you need to, you can transfer your queso to a crockpot turned on low for a few hours or use the ‘warm’ setting on your Instant Pot.
Recipe Variations
- If you want a thinner queso, add extra heavy cream.
- You can add extra Monterey jack or sharp cheddar for a cheesier, thicker sauce.
- Add 1 tbsp of taco seasoning for some extra taco flavor.
- Add 1 tsp cayenne pepper or an extra tsp of chili powder for extra spice.
- Add in some cooked ground beef or ground turkey just before serving. Give it a few minutes to get nice and hot.
How to store leftovers
Place any leftover queso in an airtight container. Once it’s cooled, place it in the fridge for up to 3 days.
To reheat, microwave the dip in 15-20 second increments, stirring between each, until hot through. You can add a touch more cream if necessary.
FAQs
Yes, it should work fine, but it will take a bit longer. Make this recipe in the same way, but give the cheese lots of time to melt between each step. Cook until hot and steaming, but it doesn’t need to boil.
No, you don’t need to drain the tomatoes. The juices will add a nice flavor.
You can double this recipe in a 6qt Instant Pot using the same cook time. But if you have a smaller Instant Pot, it’s best to make it in batches instead.
Instant Pot Queso
Ingredients
- 16 ounces Velveeta, cubed
- 14.5 ounces diced tomatoes with green chilies
- 4 ounces diced green chilies
- 1/2 cup heavy cream
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon hot Mexican chili powder
- 1 cup shredded Monterey Jack cheese
Instructions
- Blend the cream and spices. In a mixing bowl, combine the cream, cumin, garlic powder, and chili powder.
- Add the ingredients to the instant pot. To the instant pot add the cubed Velveeta, diced tomatoes with their juice, green chilies, and the cream mixture. Stir and place the lid onto the instant pot. Turn the valve to sealing.
- Cook. Turn the instant pot to steam and set it for 1 minute. When the time is up do a quick release.
- Stir in the shredded cheese. Add the Monterey Jack cheese and stir until it's melted. Serve immediately.
Notes
-
- For an even richer queso, use evaporated milk instead of cream or use a mixture of the two. Note: use evaporated milk, not condensed milk.
-
- Don’t overcook your queso. Cooking it too long can make your dip clumpy.
-
- If you like your queso a bit spicier, chop up 3-4 jalapeno slices or 1/2 a jalapeno and add it to the dip. You can also add an extra tsp of chili powder.
-
- Serve it fresh. You can reheat this dip (see instructions below), but it’s best served fresh. It will have the creamiest consistency right out of the Instant Pot.
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