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This instant pot queso dip is the king of all dips! A Tex-Mex classic made with three different kinds of cheese, pico de gallo, and spices. Creamy and thick queso that can be served as an appetizer with some chips, drizzled over some tacos, or a baked potato.
If you love to entertain then this is the recipe for you! Did I mention that this mouthwatering queso dip is low carb and keto-friendly? That’s right! You can also serve this with crunchy raw carrots and celery for a healthier alternative. If you make this for your next get together or gameday your guests will be thrilled. Please feel free to add in or omit any ingredients except for the heavy cream. The heavy cream will help it become super creamy. Also, you may substitute cream cheese for Velveeta if you’d like.
What is Queso?
Queso simply means cheese in Spanish. Although when people refer to queso at a Mexican or Tex-Mex restaurant they are usually referring to melted cheese. Queso is super popular in America and people love to eat it with almost anything.
Top Tips
- If feeding a crowd, double or triple the recipe.
- You can keep the queso warm in the instant pot for hours with the “keep warm” function.
- Do not stir the cream cheese before pressure cooking, if so it will curdle.
- If you don’t have pico de gallo and don’t feel like chopping onions and tomatoes, simply use a can of rotel tomatoes.
- Like it spicy? Add some jalapenos and more chili powder than the recommended amount.
Storage and Reheating
Place the leftover queso in an air-tight container and refrigerate for up to 3-5 days. To warm up, microwave in 20-second intervals until warm. To heat on the stovetop, add about 1/4 cup of milk and cook over medium-high heat until warm.
This instant pot queso dip was super delicious and if you enjoyed it then you will love this spinach artichoke dip. This hot crab dip is another favorite! You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.
Instant Pot Queso Dip
Equipment
- Instant Pot
Ingredients
- 1 cup pico de gallo , or fresh onions and tomatoes
- 1/4 cup water
- 4 oz cream cheese
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp granulated garlic
- 1/4 tsp chili powder
- 2 cups cheddar cheese
- 1 cup mozzarella cheese
- 1 tbsp oil
Instructions
- Add the oil to the instant pot sleeve and press the "saute" function.
- Add the pico de gallo, cumin, chili powder, and granulated garlic. Cook for 2 minutes. If you don't have pico de gallo on hand use 1/2 cup onions and 1/2 cup tomatoes.
- Add the cream cheese and do not stir. If you stir the cheese will curdle. Press the "cancel" function and then cover the instant pot with the lid and seal the valve. Press the "pressure cook" function and cook for 1 minute.
- Once the minute is up, do a quick release and open the lid. Stir the cream cheese and then add the heavy cream, cheddar cheese, and mozzarella cheese. Press the "saute function" and stir continuously. Once the queso thickens to your liking, serve it with some chips and enjoy!
Notes
- If feeding a crowd, double or triple the recipe.
- You can keep the queso warm in the instant pot for hours with the "keep warm" function.
- If you don't have pico de gallo and don't feel like chopping up onions and tomatoes, simply use a can of rotel tomatoes.
- Like it spicy? Add some jalapenos and more chili powder than the recommended amount.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
