This is absolutely the best Instant Pot Queso Dip recipe. No velveeta here, just monterey jack, sharp cheddar and cream cheese, with tomatoes, green chilis, garlic, jalapeño, and red onion. This easy queso dip recipe is just as good as what you might get at your favorite Mexican restaurant. Best of all, this keto queso dip comes together in just 15 minutes.
Ingredients in Keto Queso Dip
How to make Instant Pot Queso Dip
Step By Step Instructions
STEP 1: Set the Instant Pot to the “saute” function and melt the butter. Chop the onion, jalapeño, and garlic.
STEP 2: Add the onion and jalapeno and cook until the onion is translucent, about 3 to 5 minutes. Add the garlic and stir for an additional minute.
STEP 3: Mix in the tomatoes, water, cumin, chili powder, paprika, salt, and pepper.
STEP 4: Add the cream cheese and put the lid on the instant pot. Ensure that the release valve is set to “sealed”. Cook on manual pressure (pressure cook) for 1 minute. After the timer has gone off, carefully release the pressure vale and do a quick release of the pressure. Once the pin has dropped, open the lid and mix until the cream cheese is well incorporated.
STEP 5: Add the half and half, cheddar and monterey jack cheeses and stir until the cheese is melted in and smooth.
Recipe Tips and Variations
What do you serve with Queso Dip?
Frequently Asked Questions
Yes. Just store it in the fridge until you are ready to heat it. Heat in a pan on the stovetop, or in a slow cooker.
The best ways to reheat queso dip are the Instant Pot, slow cooker, or in a pan on the stovetop. You may need to add a little cream to help bring it back to life.
Store leftover queso dip in a sealed container in the fridge for up to a week.
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