Instant Pot Queso Dip

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.


– pico de gallo – water – cream cheese – heavy cream – cumin – granulated garlic – chili powder – cheddar cheese – mozzarella cheese – oil

Add the oil to the instant pot sleeve and press the "saute" function. Cook for 2 minutes the pico de gallo, cumin, chili powder, and granulated garlic.

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.

Tips and Recipe Variations

- You can keep the queso warm in the instant pot for hours with the "keep warm" function. - Like it spicy? Add some jalapenos and more chili powder.



Roasted Parmesan Brussel Sprouts

Cheddar Cheese and Chive Muffins

Big Mac Bites