Easy Instant Pot Queso Dip

4.19 from 27 votes

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

Cook Time20

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:

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