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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Instant Pot Chili Queso Dip Recipe

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This recipe for Instant Pot Chili Queso Dip is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Water
1 can chili without beans (15 oz) such as Wolf Brand Chili No Beans or Skyline Original Chili, 2 cups
8 oz Velveeta cheese shredded
8 oz American sharp cheddar cheese shredded (2 cups)
1 cup whole or low-­fat milk do not use fat-free
1 tbsp mild smoked paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp thin red hot sauce
1 tbsp lime juice
Directions:
Directions:
Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Set a pressure-safe rack or trivet into the pot.

Stir the chili, Velveeta, cheddar, milk, smoked paprika, cumin, oregano, and hot sauce in a 2 quart, 7-inch-round, high-sided, pressure-safe baking or soufflé dish. Cover the dish tightly with aluminum foil and set it on the rack. Lock the lid on the cooker.


Set the pot for Pressure Cook or Manual and set the pressure to HIGH. The valve must be closed. Set the time for 20 minutes with the Keep Warm setting off.

When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) baking dish to a nearby wire rack.

Stir in the lime juice (perhaps also re-emulsifying the dip). Let sit for 5 minutes to blend the flavors and thicken slightly before serving.

 

 

 

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