Instant Pot Queso is a delicious white cheese dip mixed with tomatoes, chiles, and cream cheese all made in your Electric Pressure Cooker. Just add tortilla chips for a great party dip.
This Instant Pot Queso recipe would go great with Restaurant Style Salsa & Guacamole too!
Queso
Queso literally means cheese in Spanish. So this recipe is just like the classic Queso dip made with Velveeta and Rotel tomatoes, except here we are making it in your Instant Pot.
For this recipe I use Velveeta Queso Blanco. It is just like the yellow Velveeta, however it is white and has a creamier and milder flavor. It is perfect to blend with cream cheese and Rotel tomatoes.
Instant Pot Saute Function
For this queso recipe you will not be using the pressure function on your Instant Pot. Instead we will use the saute function and the keep warm function.
Did you know that your saute function has 3 settings: low (or less), normal, and high (or more)! The low setting is great for keeping things warm or melting butter. The normal setting is probably what you use the most. It is perfect for sauteing veggies or browning meat. The high setting is best for searing or wok style cooking.
To see all the settings simply push the saute button multiple times and you can see it scroll through the different levels on the display screen.
How to Make Instant Pot Queso
Turn your Instant Pot on to “normal” saute function. Add the 1 tablespoon olive oil and the finely diced onions and garlic. Saute until they are pretty soft, about 5-8 minutes.
Add in the 2 cans of Rotel tomatoes and heat through.
Turn the Instant Pot on to “low” or “less” saute mode. Stir in the cream cheese until it is fully melted.
Add half of the cubed Velveeta Queso Blanco. Stir until it is just about melted. Add the second half and stir until it is all completely melted.
Add the cilantro and stir to combine.
Turn the pot on to “low” or “less” keep warm mode. Serve with tortilla chips or over burritos!
Storing & Reheating
Store any leftover queso, that is cooled, in the refrigerator in an airtight container for up to 4 days.
You can reheat it in the microwave or Instant Pot:
- Microwave- reheat each portion for about 30 seconds, stir, then heat for an additional 30 seconds.
- Instant Pot- Place the cold queso in the Instant Pot. Turn the pot on to “low” saute function. Add ¼ cup milk. Stir until it is heated through.
Not Feeding A Crowd
This recipe makes A LOT of Queso dip!!! If you have a smaller group or just need a little cheese sauce to go over burritos, you can absolutely half the recipe, see the the notes in the recipe card for details.
Instant Pot Queso Dip Recipe
Instant Pot Queso
Ingredients
- 1 yellow or white onion finely diced
- 3 garlic cloves minced
- 2 10 oz cans Rotel tomatoes (do not drain)
- 8 oz cream cheese
- 2 lb block Velveeta Queso Blanco cut into 1 inch cubes
- ½ cup cilantro chopped
Instructions
- Turn the Instant Pot on to "normal" saute function. Add 1 tablespoon olive oil to the pot. Saute the finely diced yellow or white onion and the 3 minced garlic cloves until they are softened, about 5-8 minutes.
- Stir in the rotel Tomatoes and stir to warm.
- Turn the pot on to "low" saute mode by pressing the saute button until the display screen reads "low" or "less". Stir in 8 oz cream cheese until it is completely melted.
- Stir in half of the cubed Velveeta Queso Blanco and stir until it is almost melted. Add the other half of the Velveeta and stir until it is all completely melted.
- Add the ½ cup chopped cilantro.
- Turn the pot on to "low" or "less" keep warm mode.
- Serve with tortilla chips for dipping.
Notes:
- Microwave- reheat each portion for about 30 seconds, stir, then heat for an additional 30 seconds.
- Instant Pot- Place the cold queso in the Instant Pot. Turn the pot on to “low” saute function. Add ¼ cup milk. Stir until it is heated through.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
JOHN
Who doesn’t love queso! It’s is even more awesome in the IP! Love it!