EASY INSTANT POT CHEESE DIP
Instant Pot cheese dip doesn't get any easier than this! Tomatoes and green chiles combined with Velveeta to create a tasty dip that's perfect for gameday!
Provided by John
Categories Appetizer Recipes
Time 16m
Number Of Ingredients 3
Steps:
- Place the trivet into the stainless steel liner of the Instant Pot. Add 1 cup of water.
- Add the cubed cheese product and tomatoes and green chiles to a pressure cooker safe bowl that will fit into the liner of the Instant Pot (we used a stainless steel bowl). Stir the cheese product and tomatoes and green chiles, then place the bowl on top of the trivet.
- Close the lid, set the valve to "sealing," and press the manual (pressure cook) button. Adjust the time to 6 minutes. After the time is up, open the valve (using a kitchen towel) for a quick release of pressure.
- Carefully remove the bowl, and stir the dip to combine the ingredients. Serve hot. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts : Calories 129 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 0.25 Cup, Sodium 902 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BEER CHEESE SOUP
Steps:
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
- Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
- Sprinkle flour over the vegetables and stir to coat.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
- Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
- Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
- Adjust seasonings. Top with bacon and popcorn and serve immediately.
SUPER EASY BEER CHEESE DIP
Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it's the hit at every party. It has the perfect blend of flavors that will keep you coming back for more!
Provided by Alyssa Rivers
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
- Add in the cheese and mix until cheese is melted.
- Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.
Nutrition Facts : Calories 174 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 201 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
PRESSURE COOKER CHEDDAR BACON ALE DIP
My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4-1/2 cups.
Number Of Ingredients 10
Steps:
- In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. , Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.
Nutrition Facts : Calories 213 calories, Fat 19g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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- Add the butter to your Instant Pot, hit “Sauté” and “Adjust” so it’s on “More”. Once the butter’s melted, add the shallots, carrots, peppers and garlic and sauté for about 3 minutes. Follow by adding the flour until the veggies are nice and coated and constantly stir for another 2 minutes.
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- Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Perform a quick release when done.
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