Easy Instant Pot Queso Dip

Alright so if I could live off of two types of food my whole life it would hands down be Mexican Food or Pizza hahah, no debate! My mind is made up. That is where the Easy Instant Pot Queso Dip comes in.

I mean we all have those foods right? Well, I am here to tell you the Mexican food dips are my go to. Guacamole? Heck to the yes, I will eat it all day. Queso? DON’T even get me started! I was the kid who would take down Rotel dip in a flash. Now….. that is where I come to this conversation. The velveta cheese. The processed cheese. After so many times trying to make queso without velveta it always ended up clumpy, stringy, was not the consistency we want. Then I would need to do a roux.. it all just didn’t do it justice! Plus if you don’t want gluten in it, the roux isn’t for you.

So then I started messing around with dips in my Instant Pot.. UM. WHAT. Game changer! So mad at myself for not messing around with it earlier! I am here to tell you, I will always love my instant pot, especially because it brought me this queso dip with ZERO processed cheese, gluten free & EASY as all get out.

Let’s get started on this Easy Instant Pot Queso Dip!

So… what is the key to it not getting clumpy queso and the great consistency?!

BLOCKED CHEESE: truly this is the game changer for the Easy Instant Pot Queso. Did you know that shredded cheese has preservatives in it in order to make it not naturally clump. So, when you use shredded cheese, it has those preservatives that cause it to separate and create that clumpy stringy result we get a lot of times! Therefore, it is necessary to use the block cheese to get the best result!

If we don’t make a roux… what do we need for this Easy Instant Pot Queso Dip?

• Cream cheese
• Sour cream
• Chicken broth
• Diced Tomatoes with Green Chiles & Jalapeño drained
• Spicy black beans drained
• Garlic cloves minced
• Block of pepper jack cheese ** must be in block form
• Block of mild cheddar cheese ** must be in block form
• Salt
• Pepper

Here is my favorite Instant Pot on Amazon. The 6qt is perfect for family of 4 or less.

What Other HGHF Instant Pot Recipes Should I Make?

Easy Instant Pot Chicken Noodle Soup

Instant Pot Spinach Artichoke Dip

Instant Pot Peanut Butter Chocolate Oatmeal

Healthy Instant Pot Buffalo Chicken Quesadilla

Questions for How to Make Easy Instant Pot Queso Dip

Instant Pot recipes you have to make sure you follow the exact recipe. When following a recipe with a cooking appliance like Instant Pot, Air Fryer etc. the recipe is crafted extra carefully to adhere to exactly what the cooking appliance needs to make he recipe successful. Here are some questions that have come up because of altering the recipe. Make sure to follow it 100% like above & it will be perfect!

How do I reheat it the next day?

Put the amount that you want in a microwave safe bowl. Then pour about 2 tbsp of chicken broth on it per 1 cup of queso. Then microwave in 30 second increments! Will come out perfectly smooth again.

My Queso came out stringy– what did I do wrong?

If it came out stringy, you used shredded cheese instead of shredding it yourself from a block of cheese. Pre-shredded cheese has preservatives to keep it from clumping in the bag. Therefore, when you make it with pre-shredded cheese it won’t be the nice creamy consistency because the cheese is trying to separate.

Queso came out gritty– what did I do wrong?

This happened to someone who didn’t naturally release it at 4 minutes. Instead they naturally released it for 15 minutes. If you naturally release longer than this recipe says, the cream cheese mixture that had just headed on high pressure, is now cooled off WAY more than we want. Therefore, if after 15 minutes, you then are adding in shredded cheese & back on saute function it will not melt right & get a chunky consistency.

The Queso is a bit thinner than I want it to be

I highly recommend using full fat sour cream & cream cheese in this recipe. It gives queso a thicker consistency.

Print Recipe

4.19 from 27 votes

Easy Instant Pot Queso Dip

This queso is the best for many reasons. One being that it doesn't have an processed cheese, artifical flavors/colors in order to make this queso creamy. It also is gluten free, because we do not need to make a roux in order to make sure it isn't clumpy. I know…. it is magic! We are using the Instant Pot to make this happen! It is healthier, cleaner and oh so easy.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizer, Dinner, lunch

Cuisine: Mexican

Keyword: cheese dip, clean eating, easy recipes, healthy recipe, no artificial colors, no artificial flavors, party food, queso dip

Servings: 15

Calories: 206kcal

Author: Alaina Hinkle

Equipment

• Instant Pot

Ingredients

• 8 oz block of cream cheese
• 1 cup of sour cream
• 1/3 cup chicken broth
• 2 10 oz Cans of Diced Tomatoes with Green Chiles & Jalapeño drained
• 1 15 oz can of spicy black beans drained
• 3 large garlic cloves minced
• 8 oz block of pepper jack cheese ** must be in block form
• 8 oz block of mild cheddar cheese ** must be in block form
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

• In Instant Pot add chicken broth, sour cream, cream cheese, diced tomatoes drained, garlic cloves minced, salt and pepper. Place lid on instant pot and make sure the steam release valve is locked. Then place on HIGH PRESSURE for 4 minutes. Then naturally release once the 4 minutes is up and it reads LO 00.
• While the Instant Pot is cooking, you will shred the cheese. Shred both blocks of cheese in same bowl and set aside.
• Once the float valve drops open lid and stir for 1 minute. The cream cheese will still not be fully melted yet. Pour half of the shredded cheese in the instant pot with the black beans. Turn on sautés function and stir for 2 minutes, while the rest of cream cheese starts to melt and the shredded cheese. Then turn it off.
• You will notice it is still a runnier constancy. Add in the rest of the shredded cheese and continue to stir until fully melted. Then let sit for 5 minutes. Once the queso has sit it starts to thicken. It is great right away, but I like to let it sit on warm to thicken. Then it will be the perfect consistency and not stringy at all.
• Then enjoy with chips, veggies or over a burger, fries etc! Skys the limit!
• Storage/Reheat: Store in a air tight container in the refrigerator. Honestly, the consistency is not grainy and perfect queso consistency, I love to eat it cold from the container, it doesn’t break the chips. However, it is easily to re heat in the microwave or over the stove top. Enjoy!

Nutrition

Calories: 206kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 357mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 1mg