Instant Pot Chile con Queso Dip

Name: Instant Pot Chile con Queso Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 tablespoons Cabot Unsalted Butter; ½ of a small yellow onion, finely diced; 4 cloves garlic, pressed in a garlic press or minced; 8 ounces canned diced green chiles, drained; 1 tablespoon chili powder; 1 teaspoon ground cumin; 2 tablespoons all-purpose flour; 2 cups whole milk; 8 ounces Cabot Pepper Jack, grated (about 2 cups); 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups); 3 ounces Cabot Cream Cheese, cut into cubes; Salt and pepper, to taste; Fresh cilantro, sliced jalapeno pepper, chopped red pepper, or sliced scallions for garnish

Servings

20

Prep Time

10 minutes

Cook Time

20 minutes

The Instant Pot is so much more than just a pressure cooker! Did you know you can make the ultimate party dish in your Instant Pot? This homemade queso dip has game day and party time written all over it. It’s a crowd-pleasing bowl of mildly spicy, creamy chile con queso dip made from a delicious combination of Cabot Pepper Jack Cheese, Cabot Seriously Sharp Cheddar and Cabot Cream Cheese. You and your guests will go crazy over it – and you’ll appreciate how easy it is to make with the help of your Instant Pot! Try it out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

Begin by selecting the “Sauté” button on your Instant Pot, press the “Adjust -” button once, then add the Cabot Unsalted Butter to the pot and melt completely. Add in the diced onion and a pinch of salt and stir well. Cook, stirring often, for about 3 minutes, until the onions are very fragrant and translucent at the edges. Stir in the garlic and cook for 30 seconds.

Next, add in the green chilies and cook for 3 minutes, stirring frequently. Sprinkle the chili powder and cumin over the mixture, stir and cook for another 30 seconds. Evenly scatter the flour over the chile and onions, then stir to make a uniform paste and cook for an additional 2 minutes, stirring frequently to avoid scorching (though it’s ok if it sticks to the bottom of the pan just a little).

Pour in half of the milk and stir vigorously, scraping the bottom of the pan, until smooth and thick. Whisk in the remaining milk, press the “Adjust +” button twice and bring the mixture to a boil, stirring or whisking constantly as it thickens.

Stir in the Cabot Pepper Jack Cheese, Cabot Seriously Sharp Cheddar and Cabot Cream Cheese all at once and press the “Stop” button to turn off the heat. Cover the pot and let stand for 3 minutes undisturbed. Remove the lid and whisk until smooth and even. Add salt and pepper to taste and let stand for 3 to 5 minutes before serving. If desired, serve garnished with chopped fresh cilantro or green onions (highly recommended!).

Can’t get enough delicious instant pot dishes? Meat lovers will love our warm, comforting Instant Pot Chile con Carne that comes together hassle-free in the Instant Pot! Did you know Cabot is a cooperative of New York and New England farm families who continuously strive to produce the best dairy products around? If you love this Instant Pot Queso Dip recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!

Ingredients

2 tablespoons Cabot Unsalted Butter
½ of a small yellow onion, finely diced
4 cloves garlic, pressed in a garlic press or minced
8 ounces canned diced green chiles, drained
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces Cabot Pepper Jack, grated (about 2 cups)
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
3 ounces Cabot Cream Cheese, cut into cubes
Salt and pepper, to taste
Fresh cilantro, sliced jalapeno pepper, chopped red pepper, or sliced scallions for garnish

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Directions

PRESS the Sauté button on the Instant Pot and the Adjust- button once. Add the butter to the pot and melt completely. Add in the diced onion and a pinch of salt and stir well. Cook for 3 minutes, stirring frequently, until the onions are very fragrant and translucent at the edges. Stir in the garlic and cook for 30 seconds.
ADD in the green chiles and stir well. Cook for 3 minutes, stirring frequently. Sprinkle the chili powder and cumin over the mixture, stir in, and cook for another 30 seconds. Evenly scatter the flour over the chile and onions, stir to make a uniform paste, and cook for 2 minutes, stirring frequently. Don’t fret if a little of it sticks to the bottom of the pan. You just want to avoid scorching.
POUR in half of the milk and stir vigorously, scraping the bottom of the pan, until smooth and thick, then whisk in the remaining milk. Press the Adjust + button twice and bring the mixture to a boil, stirring or whisking constantly as it thickens. Stir in the cheeses, all at once, and press the “Stop” button to shut off the heat. Cover the pot and let stand undisturbed for 3 minutes. Remove the lid and whisk until smooth and even. Adjust with salt and pepper to taste. Let stand for 3 to 5 minutes before serving.
GARNISH with your choice of chopped fresh cilantro, jalapeno pepper, red pepper or green onions.