This Instant Pot queso is a perfect dip for game days and parties, and it's ready in just 5 minutes! The dip is made with cream cheese, Monterey Jack cheese, jalapeños, and diced tomatoes, which create a thick and creamy dip with bold flavors. Serve it with tortilla chips, and make it a new crowd-favorite.
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
💭 Why you'll love this recipe
- Quick and easy to make in an Instant Pot. Sit back and let the pressure cooker do its job, this queso dip is ready in just five minutes!
- The perfect game day and party dip that will surely become a crowd favorite.
- This dip will have a thick and creamy texture and perfectly balanced flavors every time!
📋 Ingredients and notes
To make this easy instant pot queso dip, you'll need unsalted butter, red onion, jalapenos, diced tomatoes, onion powder, cumin, paprika, a pinch of salt, black pepper, cream cheese, heavy whipping cream, Monterey jack cheese, and fresh cilantro. Don't forget the tortilla chips for serving!
Variations & Substitutions
- Jalapeño peppers. Adjust the amount of jalapeños according to your spice preference. Remove the seeds or reduce the amount if you want it to be less spicy. If you want an even spicier dip, add serrano peppers.
- Tomatoes. I recommend using canned Rotel canned tomatoes with green chiles! But you can also use Pico de Gallo or fresh Roma or plum tomatoes.
- Cream cheese. Using room temperature cream cheese works best.
- Cheese. I used Monterey jack cheese for this recipe, but you can use cheddar cheese, white American cheese, or Colby cheese, or a combination of different melty cheese.
📖 How to make instant pot queso
Choose the sauté function in your Instant Pot. Melt the butter, then add diced red onion and jalapeno. Cook for 2-3 minutes and turn off the Instant Pot.
Incorporate the can of diced tomatoes with chiles and water and stir well. Add onion powder, cumin, paprika, salt, and black pepper, giving it a thorough mix.
Add the cream cheese without stirring.
Secure the lid, ensuring the valve is set to the "SEALING" position. Choose “HIGH PRESSURE” and set the timer for 1 minute. After cooking, release pressure gradually by moving the valve to venting.
Remove the lid and stir the dip. Pour the heavy whipping cream and shredded Monterey Jack cheese.
Sprinkle fresh cilantro and stir until the mixture is fully melted. Allow it to sit for a few minutes to achieve a desirable thickness.
Serve this pressure cooker queso dip with crispy tortilla chips!
👩🏽🍳 Tips for the best instant pot queso
⭐ Deglaze the pot. When adding Rotel tomatoes and water, be sure to stir well to scrape off any browned bits from the bottom. This prevents the Instant Pot from signaling a potential burn notice and ensures even cooking.
- Don't stir in the cream cheese. Placing the cream cheese without stirring prevents it from sticking to the bottom, ensuring a smoother texture in the final dish.
- Shred your own cheese for best results. Pre-shredded cheese contains anti-clump ingredients that can affect the texture of the instant pot cheese dip.
- Controlled quick release. After the pressure cooking is complete, opt for a controlled quick release by moving the valve to venting gradually. This prevents any sudden splattering and helps maintain the creamy consistency.
- Allow to thicken. After stirring in the heavy cream and shredded cheese, allow the mixture to sit for a few minutes. This allows the cheeses to fully melt and the dip to naturally thicken for a creamy queso.
👩🏽🍳 Troubleshooting FAQs
If the dip is too thick, you can add a little more whipping cream or evaporated milk, and stir until you achieve the desired consistency.
Yes, you can make this Instant Pot queso dip ahead of time and reheat it in the Instant Pot. When ready to serve, transfer it to the Instant Pot and use the warm setting or low heat setting. Stir occasionally to maintain a smooth consistency and to prevent the queso from sticking to the bottom of the pot.
Yes, you can easily scale up the ingredients to make a larger batch of queso dip in the Instant Pot. Make sure to adjust the cooking time accordingly.
🍴 How to serve instant pot queso
Instant pot queso is the perfect cheesy dip for gatherings and parties! Serve it with crispy tortilla chips, nachos, corn chips, or even crackers! It also goes well with your favorite Mexican main dishes like burritos, tacos, and enchiladas.
🍴Storage and reheating suggestions
Store leftover queso dip in an airtight container in the refrigerator for 3-4 days. Reheat it in the Instant Pot, stovetop or microwave, adding a bit of liquid if needed. I do not recommend freezing this recipe.
🍴 More amazing game day dip recipes
If you like this recipe, check out my other delicious dip recipes:
Instant Pot Queso
- ¼ cup unsalted butter
- ½ red onion, diced
- ¼ cup jalapenos in water, diced, or 1 whole jalapeno, seeded and diced
- 1 can diced tomatoes with chiles, like Rotel
- ¼ cup water
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 oz cream cheese
- ¾ cup heavy whipping cream
- 4 cups Monterey jack cheese, shredded
- ⅛ cup fresh cilantro, chopped
- Set the function to "SAUTE" in your Instant Pot. Melt the butter, then add diced red onion and jalapeno. Cook for 2-3 minutes and turn off the Instant Pot.
- Incorporate the can of diced tomatoes with chiles and water and stir well.
- Add onion powder, cumin, paprika, salt, and black pepper, giving it a thorough mix.
- Add the cream cheese without stirring.
- Secure the lid, ensuring the valve is set to the "SEALING" position.
- Choose “HIGH PRESSURE” and set the timer for 1 minute.
- After cooking, release pressure gradually by moving the valve to venting.
- Remove the lid and stir the dip. Pour the heavy whipping cream and shredded Monterey Jack cheese. Sprinkle fresh coriander and stir until the mixture is fully melted. Allow it to sit for a few minutes to achieve a desirable thickness.
- Serve with crispy tortilla chips.
- Stir Rotel tomatoes and water well to remove browned bits from the bottom, preventing burn notices and ensuring even cooking.
- Place cream cheese on top without stirring to avoid sticking and ensure smooth texture.
- Use a controlled quick release after cooking by gradually venting to avoid splattering and maintain creamy consistency.
- Let the dip sit after adding heavy cream and shredded cheese, allowing it to thicken naturally as the cheeses melt.