Instant Pot Rotel Queso Dip

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Instant Pot Rotel Queso Dip

Mindy
The Cook
4 Servings
4 Ingredients
20 Comments
Our favorite queso dish now ready in less than 20 minutes! The creamy, cheesy taste of Velveeta pairs with fresh and spicy RO*TEL making this Instant Pot Rotel Queso Dip perfect for any occasion!
4 Servings
4 Ingredients
20 Comments

Ingredients

  • 1 cup cook Ground Italian Sausage
  • 5 ounces Diced Tomatoes with Green Chiles
  • 2 cups chunk Pasteurized Processed Cheese, Queso Blanco
Serving Day Ingredients
  • 4 tablespoons Water

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients among indicated number of freezer containers, in the order listed.
  2. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Add water and frozen contents to inner pot.
  4. Saute for 5 minutes.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 5 minutes.
  7. Let pressure release naturally for at least 5 minutes.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add water, sausage, tomatoes with chiles and cheese cubes to inner pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 5 minutes.
  5. Let pressure release naturally for at least 5 minutes.

Nutrition Facts

  • Not available.

20 Comments

Join the discussion
    1. Susan, we’d suggest “keep warm” for that. However, “slow cook” might also work if you use a low setting, just so you don’t burn the cheese!

        1. Jason, we are so sorry you had burning issues. A few recommendations: try low pressure instead of high pressure, and saute/cook on manual for less time than stated if you are still having issues. Let us know how that goes for you as we would love for you to be able to enjoy this recipe.

  1. I would like to make this for 20-25 ppl this Saturday, Would you say double or triple ingredients? And what about cook time?

    1. Sorry about that! A few recommendations: try low pressure instead of high pressure, and saute on manual for less time than stated if you are still having issues. Let us know how that works!

  2. This is a question.Can I use liners in my multi cooker?And how long can I keep cheese dip in pot? Party for group. Do I put the lid on pot? I’m new at this

    1. Hi Sheila, You should not use liners in your pressure cooker. It gets really hot and could ruin your inner bowl. You should be able to use the keep warm function on your pot for a couple hours, especially if you’re taking this to a party. I would just stir the dip periodically and watch it. It would be good to keep the lid on if you aren’t using it. Hope this helps!

    1. Hi Erika, for this recipe, you would set your Instant Pot to cook on high pressure (some older models also have the manual button which can also be used). I hope this helps.

  3. I cooked this in pressure cooker for the first time yesterday. I used lowest setting and cooked about 5-6 mins. Let the steam out. Stirred
    Kept on warm after. No problems.

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