INSTANT POT QUESO DIP RECIPES

Steps:

• Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

Steps:

• In a skillet pan, brown the ground beef meat over medium heat. Season with a pinch of salt and pepper. Let the meat sit undisturbed for about 2 minutes. Start breaking the meat with a wooden spatula and the meat is fully cooked. Remove from the heat and set aside.
• Turn on the Instant Pot to sauté over medium heat. Melt butter and add cornstarch, cook for about 2 minutes to avoid grainy dipping sauce.
• Add chopped onion and jalapeños, keep stirring until fragrant. Add garlic, chili powder, cumin and stir for about 30 seconds.
• Add 1 can diced tomatoes and green chilies, salt, black pepper and stir for about 10 seconds.
• Pour half of the milk and keep cooking and scraping the bottom of the pan until the sauce is smooth and thick.
• Pour and whisk in the remaining milk and add the ground beef. Press the adjust button to increase the heat to high and bring the mixture to a boil for about one minute. Stirring occasionally.
• Stir in all the cheese and press the "stop" button to shut off the heat.
• Cover the pot with the lid and let it stands undisturbed for about 3 minutes.
• Remove the lid and whisk the mixture until smooth. Season with salt and pepper if needed.
• Serve with guacamole, fresh salsa, sour cream and enjoy with chips.