Not Really Chili’s Queso Dip


  • 1 1/2 cups water
  • 1 can chili without beans (15 oz)
  • 8 oz Velveeta cheese
  • 8 oz American sharp cheddar cheese
  • 1 cup whole or low-fat milk
  • 1 tbsp mild smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp thin red hot sauce
  • 1 tbsp lime juice
  • 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.
  • MAX model: Set the pot for Pressure Cook and set the pressure to MAX. Set the time for 17 minutes with the Keep Warm Setting off.
    For other models: 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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