Instant Pot Jalapeño Cheese Dip
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk or soy milk
- 16 ounce cheddar cheese
- 1 cup canned tomatoes
- 16 ounce colby cheese shredded
- 1 cup pickled jalapenos
- 4 tbsp lemon juice
- salt to taste
- pepper to taste
Add butter in the instant pot and select sauté.
Let the butter be soft.
Add flour and milk to the pot and keep stirring to avoid lumps.
Add cheese and stir well.
Add jalapenos and tomatoes and stir well.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 7 minutes, release the pressure naturally through steam vent.
Before serving, add salt pepper and lemon.
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