Instant Pot Bbq Queso Dip Food
INSTANT POT BBQ QUESO DIP
Instant Pot Queso Dip is delicious but add a little leftover pulled pork and you have heaven! This is perfect for that next potluck or game day party. Filled with black beans, Rotel tomatoes, corn, pulled pork, and cheese this is sure to keep your guests happy.
Provided by Tina
Categories Appetizer
Number Of Ingredients 10
Steps:
- Set Instant Pot to saute, and then add a small amount of oil. Add in the jalapeno and onion then cook until softened.
- Add the garlic and cook for about 30 seconds or until fragrant.
- Add in the Velveeta, shredded cheese, Rotel tomatoes, smoked paprika, corn, and black beans. Stir until cheese is melted and smooth.
- Fold in the pulled pork, and stir until combined.
- Serve immediately, and switch to the keep warm function. Can store in an airtight container for up to one week.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 24 g, Protein 18 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 1090 mg, Fiber 3 g, Sugar 10 g
INSTANT POT WHITE QUESO DIP
This was surprisingly easy and delicious once I figured out the tin foil part. Recipe courtesy of clarkscondensed.com.
Provided by AmyZoe
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put one cup of water in the bottom of your instant pot.
- Cover the bottom of an instant pot safe bowl with tin foil and place on a trivet that has been placed on the bottom of your instant pot.
- Add all ingredients and cover top of bowl with tin foil.
- Put on instant pot lid and set for 18 minutes on manual high.
- After time is up, quick pressure release and remove lid.
- Remove tin foil and whisk immediately until smooth. You may need to set the pot to saute to help.
Nutrition Facts : Calories 197.1, Fat 16.2, SaturatedFat 9.7, Cholesterol 47, Sodium 517.4, Carbohydrate 5.2, Sugar 0.7, Protein 8.3
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