Instant Pot Queso

A bowl of Mexican cheese melted in a white bowl topped with tomatoes

A hearty Mexican cheese dip loaded with ground beef, spices, and tomatoes to make a creamy dip. Great for dipping tortillas or serving with nachos.

Course Appetizer, Snacks

Cuisine Mexican

Keyword Instant Pot Queso, Instant Pot Queso with Ground Beef, queso dip

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 402kcal

Author Eileen Kelly

Equipment

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6 quart Instant Pot
Knives
Cutting Board

Ingredients

1 pound ground beef Note 1
2 Tablespoons unsalted butter
2 Tablespoons corn starch
½ cup white onions, chopped
1 jalapeno, diced for less spice, remove seeds
2 Tablespoons garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
10 ounce can, Rotel diced tomatoes Note 2
12 ounce can, evaporated milk Note 3
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese Note 4
1 ½ cup shredded Monterey Jack cheese Note 4

Instructions

Set your Instant Pot to sauté mode. When hot, add in ground beef, break it up into small pieces. Continue to sauté until brown, drain excess grease and set the meat aside.
Keep the Instant Pot on sauté mode, add unsalted butter, let it melt. Stir in the cornstarch and blend until smooth, 20-30 seconds. Add the diced onions, stir often, until onions have softened, about 3 to 5 minutes. Once the onions are done, add jalapeños, stir occasionally, for an additional minute, jalapeños will soften.
Mix in the garlic, chili powder, and cumin. Stir all of the ingredients together for about 1 more minute.
Mix in your Rotel tomatoes, salt, and black pepper.
Pour in the evaporated milk ( or half and half), scrape the bottom of the pan to remove any bits from the meat or vegetables. This will add extra flavor to the queso.
Add the browned meat back into the pot.
Keep the Instant Pot on sauté mode, use the + button, 3 times to increase the heat on your instant pot. Whisk well and bring the mixture it to boil, stir
Whisk well and bring the mixture it to boil, stir occasionally for one minute.
Press Cancel, add in all the cheese and mix well. Place the lid on the instant pot. Leave it for five minutes, the cheese will melt.
Remove the lid, taste for seasoning, if needed, adjust any spices.
Transfer to your favorite serving bowl, and enjoy. Serve with tortilla chips.

Notes

Note 1: Variations can be ground turkey , pork sausage, ground chorizo.

Note 2: I use fire roasted but regular diced can be used. You may need to add a bit more spice after tasting.

Note 3: Half and half can be substituted.

Note 4: It is best to grate your cheese and not use pre-shredded cheese. Pre-shredded has a film on it which makes it harder to melt and it can clump.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition