Not Really Chili’s Queso Dip

By: Bruce Weinstein & Mark Scarbrough

Not Really Chili’s Queso Dip
cuisine icon Cuisine
American, Modern
cuisine icon Course
Appetizer, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Beyond
• Garnish the dip with stemmed and minced fresh cilantro leaves.
• For more flavor (and color), stir one 4-ounce jar diced pimientos,
drained and rinsed, into the mixture with the cheese.","Other Pots
• For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1 cup water in the insert. You must also use a 1-quart, 6-inch-round, high-sided, pressure-safe baking or soufflé dish.
• For a 10-quart Instant Pot, you must increase the amount of water in the insert to 21/2 cups while otherwise completing the recipe as stated."]
cuisine icon Keywords
15-30 min, 6-8 servings, american, american sharp cheddar cheese, appetizer, can chili without beans (15 oz), contributed, cook 20 min, dried oregano, easy, ground cumin, instant pot queso recipe, lime juice, mild smoked paprika, modern, prep 5 min, pressure cook, side dish, snack, thin red hot sauce, velveeta cheese, water, whole or low-fat milk

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
6-8 servings
Ingredients
  • 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
Instructions
  • 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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