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Instant Pot Cheese Dip
A perfectly creamy and cheesy dip bursting with flavors…
Course
Appetizer, Side Dish
Cuisine
American
Keyword
cheddar cheese, Cheese dip, dip & sauce, easy recipe, instant pot, jalapeno
Prep Time
2
minutes
minutes
Cook Time
11
minutes
minutes
Total Time
11
minutes
minutes
Servings
4
Calories
508
kcal
Author
Corrie
Ingredients
4
tablespoon
butter
2
cups
milk or soy milk
16
oz
cheddar cheese
16
oz
Colby cheese
shredded
1
cup
pickled jalapenos
4
tablespoon
lemon juice
salt
to taste
pepper
to taste
all-purpose flour
sifted
Instructions
Add butter to the instant pot and select sauté.
Let the butter melt first. Then add the flour and stir.
Then add milk to the pot and stir a bit.
Add cheddar cheese and Colby cheese to it and stir well.
Add jalapenos and mix. Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 6 minutes, after 6 minutes release the pressure naturally through the steam vent.
Before serving, add salt, pepper, and lemon.
Video
Notes
If you're adding onions and tomatoes too, then small dice them so they will mix up properly with the sauce.
After adding flour, make sure you've stirred the sauce so well that it has become lump-free.
Nutrition
Calories:
508
kcal
|
Carbohydrates:
4
g
|
Protein:
28
g
|
Fat:
43
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
128
mg
|
Sodium:
1029
mg
|
Potassium:
170
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1596
IU
|
Vitamin C:
5
mg
|
Calcium:
803
mg
|
Iron:
1
mg