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It’s no secret that I love anything cheesy, and this Instant Pot queso dip hits all the right notes. Made with two types of cheese, this dip is a must for cheese lovers! There are no complicated techniques needed to whip up a batch—the pressure cooker does all the hard work! This queso is totally made for sharing, but I won’t judge if you eat it all yourself!
Easy Instant Pot Queso Recipe
I love making my favorite white queso, but I don’t love spending time watching the pot, so I developed this quick and easy Instant Pot queso recipe to solve that problem! Made with just a handful of ingredients in just 15 minutes, this Instant Pot queso dip is super flavorful and a real crowd-pleaser.
Tips for Beginners
- Dice the onion and jalapeno fairly small. This ensures they mix in with the rest of the ingredients.
- Adjust the cayenne. Add more or less cayenne depending on how spicy you like things.
- Use freshly chopped and shredded cheese. Pre-shredded cheese has ingredients that can make it grainy when melted.
- Stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso in the Instant Pot, pour it into a slow cooker and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
Instant Pot Queso Dip Recipe
Ingredients
- ¼ cup unsalted butter (½ stick)
- ½ medium red onion diced
- 1 jalapeño pepper seeded and diced, or with the seeds for more spice
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ tsp kosher salt
- ¼ tsp ground cayenne pepper optional
- 10 oz. diced tomatoes with green chiles (1 can)
- ½ cup low-sodium vegetable broth chicken broth, beef broth, or water also works
- 4 oz. cream cheese room temperature and cut into cubes (½ brick)
- ¾ cup heavy cream room temperature
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded Monterey Jack cheese or your favorite cheese
- tortilla chips for serving
Video
Instructions
- Press "Sauté" on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt.¼ cup unsalted butter
- Add the onions and jalapeño and sauté 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using).½ medium red onion, 1 jalapeño pepper, 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp ground paprika, ½ tsp kosher salt, ¼ tsp ground cayenne pepper
- Press "Cancel", then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir.10 oz. diced tomatoes with green chiles, ½ cup low-sodium vegetable broth, 4 oz. cream cheese
- Secure the lid and pressure valve, and cook on "Manual High Pressure" for 1 minute. Perform a quick release, then carefully remove the lid.
- Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted.¾ cup heavy cream, 2 cups freshly shredded cheddar cheese, 2 cups freshly shredded Monterey Jack cheese
- Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeño slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.tortilla chips
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot Queso Step by Step
Melt the butter: Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add ¼ cup unsalted butter and allow it to melt.
Sauté the veggies: Add ½ a medium diced red onion and 1 seeded and diced jalapeño and sauté for 3-4 minutes, or until they have started to soften and become fragrant. Sprinkle with 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp ground paprika, ½ tsp kosher salt, and ¼ tsp ground cayenne pepper, if you are using.
Add the liquid: Press “Cancel”, then stir in 10 oz. diced tomatoes with green chiles and ½ cup low-sodium vegetable broth, stirring well to combine. Place 4 oz. (½ brick) cream cheese cubes on top of the mixture; do not stir.
Cook: Secure the lid and pressure valve, and cook on “Manual High Pressure” for 1 minute. Perform a quick release and then carefully remove the lid.
Add the cheese and thicken: Add ¾ cup heavy cream and stir, then gradually stir in 2 cups freshly shredded cheddar cheese and 2 cups freshly shredded Monterey jack cheese, 1 cup at a time, stirring well until this mixture is completely melted and smooth.
Allow the queso to thicken in the Instant Pot for a few minutes, then transfer it to a serving bowl.
Serve: Garnish the cheese dip with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.
How to Store
If you have any leftover Instant Pot queso, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It does reheat well in the microwave, just add a splash of milk and reheat in 15-30 second increments, stirring in between until heated through.
I do not recommend freezing queso because it will be too grainy when thawed and reheated.
Serving Suggestions
This Instant Pot queso dip is my favorite Mexican appetizer. I love to serve it with tortilla chips or veggie sticks to make everyone happy on game day, but it’s also perfect to serve alongside mains for a Cinco De Mayo celebration! I’ll sometimes drizzle it over Mexican-inspired mains like chicken enchiladas, these delicious California burritos, and even a taco ring.
I followed the recipe other than using 1 jalapeño and just a pinch of cayenne and so ours was quite mild. I didn’t have veggie broth so subbed a 1/2 cup chicken broth – honestly, just plain water would have worked. It came out salty, but that could have been my fault as I don’t measure things exactly but typically eyeball spices to our tastes. It might have been our chips were salty. At any rate: adjust seasonings to your taste and enjoy! Really good and nice consistency! Served it over thick corn chips with ground turkey taco meat, with all the toppings. Easy to make and none of the “yuck” of using overly processed cheese!
This queso did not turn out well even though I followed the recipe. It was a runny texture while also being clumpy and thick on the bottom and tasted watery. I was hopeful but disappointed.
Hi Amanda, did you happen to use pre-grated cheese? The starchy coating on bagged cheeses can cause this to happen!