Queso Dip


  • 6 ounces peeled and cubed Hannah sweet potato
  • 3 ounces peeled and diced carrots
  • 1 cup chicken bone broth
  • 3 tablespoons melted ghee
  • 1 tablespoon nutritional yeast
  • 2 1/2 teaspoons sea salt
  • 2 cloves garlic
  • 1/4 cup fresh store-bought roasted tomatillo salsa
  • 3 teaspoons arrowroot powder
  • 1/4 pound grass-fed ground beef
  • 1 tablespoon taco seasoning
  • Chips
  • Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of Instant Pot. Secure the lid, select the Pressure Cook or Manual setting, and set it to high pressure for 10 minutes.
  • When the timer is done, press the cancel button, then quick release the pressure and remove the lid.
  • Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
  • Turn the Instant Potto high sauté mode. Add the ground beef and taco seasoning. Cook until the beef is cooked through, stirring frequently.
  • Return the potato mixture to the pot in the Instant Pot. Whisk constantly until bubbling and thickened, about 5 minutes.
  • Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.
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