Instant Pot Queso Dip

Name: Instant Pot Queso Dip
Prep time: 10 min
Cook time: PT-460231H37M53S
Total time: 47 min
Cuisine: Mexican
Ingredients: 4 tablespoons butter; ½ small red onion, chopped; 1 jalapeño, seeded and finely chopped; 2 cloves garlic, minced; 1 (10-ounce) can diced tomatoes with green chilis; ⅓ cup water or stock; 1 ¼ teaspoons cumin; ½ teaspoon chili powder; ½ teaspoon paprika; ½ teaspoon salt; ¼ teaspoon pepper; 4 ounces cream cheese, cut into cubes; 3/4 cup half and half or heavy cream; 2 cups shredded sharp cheddar cheese; 2 cups shredded monterey jack cheese; Freshly chopped cilantro for garnish

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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.

a bowl of cheese dip, surrounded by limes, cilantro, jalapeños and chips.

Table of Contents show

Ingredients in Keto Queso Dip

ingredients laid out in bowls. Tomatoes, cheese, red onion, cilantro, cream, spices, and jalapeños

Ingredient Notes

Cheese: For this easy queso dip recipe I used Monterey Jack, sharp cheddar, and cream cheese. You can really use any cheeses you prefer. I do recommend using freshly shredded cheese as opposed to the bagged variety. It will melt easier and make for a creamier queso dip.
Cream: You can use either half and half or heavy cream.
Jalapeño: If jalapeños are too spicy for you, you can omit them altogether or use a less spicy pepper like poblanos or pepperoncinis.
Garlic: If you do not have fresh garlic on hand, you can also use garlic powder or dried minced garlic.
Diced tomatoes and green chilis: I like to use Rotel for this. It is diced tomatoes and green chilis all in the same can.
Spices: This recipe calls for warm spices like cumin, chili powder, and paprika, but you can also substitute a pre-made taco seasoning. For even more kick, add a pinch of cayenne pepper.

How to make Instant Pot Queso Dip

a wooden cutting board with a knife and chopped red onion, jalapeños and garlic.

Step By Step Instructions

STEP 1: Set the Instant Pot to the “saute” function and melt the butter. Chop the onion, jalapeño, and garlic.

an instant pot with red onion garlic, and jalapeños.

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.

an instant pot with red onion garlic, jalapeños, tomatoes, and seasonings.

STEP 3: Mix in the tomatoes, water, cumin, chili powder, paprika, salt, and pepper.

an instant pot with red onion garlic, jalapeños, tomatoes, cheese and seasonings.

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

Storage: Store leftover Instant Pot queso dip in the refrigerator for up to a week.
Reheating: I recommend reheating this keto queso dip in a pan on the stovetop.
Add beef: Add some taco seasoned ground beef to take things up a notch. Try my Homemade Taco Seasoning Recipe
Change up the cheese: You can make this quick and easy queso dip with just about any of your favorite cheeses. Some of my other favorites are sharp white cheddar, pepper jack, and cotija.
Spice level: For an even spicier queso dip, you can use Serrano peppers. If spice isn't your thing, you can omit the peppers altogether. It's also delicious made with these Homemade Pickled Jalapeños.
Consistency: For a thinner queso dip, add more half and half or heavy cream. For a thicker dip, add more cheese.
Make it chunky: In place of the diced tomatoes and green chilis, try mixing in this Grilled Corn Salsa instead.

a bowl of queso dip, surrounded by limes, cilantro, jalapeños and chips.

What do you serve with Queso Dip?

Set up a taco bar and serve it alongside this Cilantro Lime Cauliflower Rice, Loaded Corn Salad and Pineapple Salsa
Serve it with these Chicken Burrito Bowls
Use it as a dip for these Beef Birria Quesatacos
Pour it over a baked potato and top it with taco seasoned ground beef and all your favorite taco fixings.
Drizzle some over top of a bowl of Slow Cooker Chili
It also makes a great dip for chips, crackers, potato wedges, veggies, etc.

Frequently Asked Questions

Can you make queso dip ahead of time?

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.

How do you reheat queso dip?

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.

How do you store leftover queso dip?

Store leftover queso dip in a sealed container in the fridge for up to a week.

Other Recipes You Might Enjoy

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★★★★★

5 from 1 reviews

Author: Kyndra Holley
Total Time: 47 minute
Diet: Gluten Free

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Description

This is absolutely the best Instant Pot Queso Dip recipe. No velveeta here, just freshly shredded 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

Scale

4 tablespoons butter
½ small red onion, chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, minced
1 (10-ounce) can diced tomatoes with green chilis
⅓ cup water or stock
1 ¼ teaspoons cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
4 ounces cream cheese, cut into cubes
¾ cup half and half or heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded monterey jack cheese
Freshly chopped cilantro for garnish

Instructions

Set the Instant Pot to the “saute” function and melt the butter. 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.
Mix in the tomatoes and water.
Mix in the cumin, chili powder, paprika, salt, and pepper.
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.
Add the half and half, cheddar and monterey jack cheeses and stir until the cheese is melted in and smooth.

Notes

Storage: Store leftover Instant Pot queso dip in the refrigerator for up to a week.
Reheating: I recommend reheating this keto queso dip in a pan on the stovetop.
Add beef: Add some taco seasoned ground beef to take things up a notch

Prep Time: 10 minutes
Cook Time: 15 mintes
Category: Dip Recipes
Method: Instant Pot
Cuisine: Mexican

Keywords: instant pot queso dip, instant pot cheese dip, pressure cooker queso dip, keto queso dip, low carb queso dip, slow cooker queso dip, keto cheese dip, low carb cheese dip

Comments

Erica Thomas says

May 16, 2022 at 12:23 pm

I made this over the weekend for a girls night and everyone loved it. Thanks so much for a great recipe.

★★★★★

patricia says

May 16, 2022 at 5:15 pm

no instant pot. Will it work using the stove?

- Amy says
  
  May 29, 2022 at 1:26 pm
  
  Yes
  
Amanda says

June 23, 2022 at 11:16 am

Do you drain the rotel or not?

- Kyndra Holley says
  
  June 23, 2022 at 11:17 am
  
  no