Instant Pot Queso

Why You’ll Love This Recipe

• Quick and easy thanks to the Instant Pot
• Perfectly smooth and creamy texture
• Great for dipping chips, veggies, or drizzling over nachos
• One-pot recipe with minimal mess
• Customizable heat level and flavor
• Ideal for parties, potlucks, or casual gatherings
• Stays warm using the Instant Pot’s “Keep Warm” feature
• Freezes and reheats well
• Family-friendly and crowd-pleasing
• Tastes better than store-bought or jarred queso

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Velveeta cheese, cubed
• Shredded cheddar cheese
• Canned diced tomatoes with green chilies (like Rotel)
• Jalapeños or green chilies (optional for extra heat)
• Milk or heavy cream
• Butter
• Minced garlic
• Onion, finely diced
• Ground cumin
• Salt and pepper to taste
• Optional add-ins: cooked ground beef or chorizo, black beans, or corn

Directions

1. Turn the Instant Pot to sauté mode. Add butter and let it melt.
2. Add diced onions and garlic; sauté until fragrant and softened (about 2–3 minutes).
3. Cancel sauté mode. Add diced tomatoes (with juices), milk, jalapeños (if using), cumin, salt, and pepper. Stir to combine.
4. Layer in the Velveeta and shredded cheddar cheese on top but do not stir. This prevents burning during pressure cooking.
5. Seal the lid and set to Manual or Pressure Cook on low for 1 minute.
6. Once the timer is done, do a quick release. Open the lid carefully.
7. Stir everything together until the cheese is fully melted and smooth.
8. If using meat or extra mix-ins, stir them in now and set Instant Pot to Keep Warm.
9. Serve immediately with tortilla chips or your favorite dippers.

Servings and timing

Makes about 6–8 servings.
Prep time: 10 minutes
Cook time: 1 minute (plus pressure build/release time)
Total time: Approximately 15–20 minutes

Variations

• Spicy queso: Add chopped jalapeños, hot sauce, or spicy sausage.
• Meaty version: Stir in cooked ground beef, sausage, or chorizo.
• Tex-Mex style: Add black beans, corn, and cilantro.
• Low-carb: Skip the beans and corn, and use full-fat cheese and cream.
• White queso: Use white American cheese or Monterey Jack instead of Velveeta.
• Vegan version: Use plant-based cheese and non-dairy milk alternatives.
• Smoky twist: Add chipotle peppers in adobo sauce.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months.
• Reheating: Warm on the stovetop or in the microwave, stirring frequently. Add a splash of milk to loosen if it thickens.

FAQs

Can I use regular cheese instead of Velveeta?

Yes, but Velveeta helps create that signature smooth texture. If using only regular cheese, add a little cornstarch to prevent separation.

Why does my queso separate when reheated?

It may overheat. Reheat gently and stir frequently. Adding a splash of milk or cream can help bring it back together.

Can I double this recipe?

Absolutely. Just be sure not to fill the Instant Pot past the max fill line. Pressure cooking time remains the same.

Is it necessary to use the sauté function?

Sautéing the onions and garlic adds flavor, but you can skip it for a faster version or use onion/garlic powder instead.

What can I serve with Instant Pot queso?

Tortilla chips, pretzels, fresh vegetables, tacos, burritos, or even drizzle it over fries or baked potatoes.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll want to add some diced green chilies or jalapeños for flavor and moisture.

How can I keep queso warm for a party?

Leave it on the Instant Pot’s “Keep Warm” setting and stir occasionally to maintain the creamy texture.

Can I make this ahead of time?

Yes. You can make it a day or two in advance and reheat just before serving.

What size Instant Pot should I use?

This recipe works well in a 6-quart Instant Pot, but you can adjust quantities for other sizes.

Is this recipe gluten-free?

Yes, if you ensure that your cheese and other ingredients are certified gluten-free.

Conclusion

Instant Pot Queso is the ultimate cheesy dip that’s fast, easy, and delicious. Whether you’re hosting a crowd or just want a warm, savory snack, this creamy queso delivers every time. With endless variations and effortless prep, it’s a must-have recipe in your Instant Pot rotation.

Instant Pot Queso

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Instant Pot Queso is a creamy, cheesy dip made in minutes using your pressure cooker. Packed with melty cheese, tomatoes, and spices, it’s the perfect party appetizer or game-day snack—easy, crowd-pleasing, and deliciously dippable.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 1 minute (plus pressurizing)
• Total Time: 15–20 minutes
• Yield: 6–8 servings
• Category: Appetizer
• Method: Pressure Cooker
• Cuisine: Mexican-Inspired

Ingredients

1. 1 lb Velveeta cheese, cubed
2. 1 cup shredded cheddar cheese
3. 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
4. 1/4 cup milk or heavy cream
5. 1 tbsp butter
6. 1/2 small onion, finely diced
7. 2 garlic cloves, minced
8. 1/2 tsp ground cumin
9. Salt and pepper to taste
10. Optional: 1 jalapeño, diced; 1/2 cup cooked ground beef or chorizo; black beans or corn

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Instructions

Turn Instant Pot to sauté mode. Melt butter and sauté onion and garlic for 2–3 minutes until softened.

1. Cancel sauté mode. Add diced tomatoes with juices, milk, jalapeño (if using), cumin, salt, and pepper. Stir briefly.
2. Layer cubed Velveeta and shredded cheddar cheese on top—do not stir.
3. Seal lid and pressure cook on LOW for 1 minute.
4. Quick release pressure carefully. Open lid and stir until cheese is fully melted and mixture is smooth.
5. Stir in any cooked meat or extra ingredients, if using. Switch to Keep Warm mode to maintain serving temperature.
6. Serve warm with tortilla chips, veggies, or over nachos.

Notes

• Do not stir cheese before pressure cooking to avoid burn warning.
• Add a splash of milk when reheating if queso thickens.
• For spicier queso, use hot Rotel or add extra jalapeños or red pepper flakes.
• Substitute white American cheese or Monterey Jack for a white queso version.

Nutrition

• Serving Size: 1/4 cup
• Calories: 160
• Sugar: 2g
• Sodium: 540mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 35mg