By Becky Hardin
Updated Jan 14, 2026
It’s no secret that I love anything cheesy, and this Instant Pot queso dip hits all the right notes. Made with two types of cheese, this dip is a must for cheese lovers! There are no complicated techniques needed to whip up a batch—the pressure cooker does all the hard work! This queso is totally made for sharing, but I won’t judge if you eat it all yourself!
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Easy Instant Pot Queso Recipe
I love making my favorite white queso , but I don’t love spending time watching the pot, so I developed this quick and easy Instant Pot queso recipe to solve that problem! Made with just a handful of ingredients in just 15 minutes, this Instant Pot queso dip is super flavorful and a real crowd-pleaser.
Tips for Beginners
- Dice the onion and jalapeno fairly small . This ensures they mix in with the rest of the ingredients.
- Adjust the cayenne. Add more or less cayenne depending on how spicy you like things.
- Use freshly chopped and shredded cheese . Pre-shredded cheese has ingredients that can make it grainy when melted.
- Stir regularly and keep it warm while serving. I like to serve it out of a Crockpot at parties for this reason. After making queso in the Instant Pot, pour it into a slow cooker and set it to WARM. This will keep it hot, smooth, and creamy through the whole party.
Ingredients1x2x3x
- ▢ ¼ cup unsalted butter (½ stick)
- ▢ ½ medium red onion diced
- ▢ 1 jalapeño pepper seeded and diced, or with the seeds for more spice
- ▢ 1 tsp garlic powder
- ▢ 1 tsp ground cumin
- ▢ ½ tsp ground paprika
- ▢ ½ tsp kosher salt
- ▢ ¼ tsp ground cayenne pepper optional
- ▢ 10 oz. diced tomatoes with green chiles (1 can)
- ▢ ½ cup low-sodium vegetable broth chicken broth, beef broth, or water also works
- ▢ 4 oz. cream cheese room temperature and cut into cubes (½ brick)
- ▢ ¾ cup heavy cream room temperature
- ▢ 2 cups freshly shredded cheddar cheese
- ▢ 2 cups freshly shredded Monterey Jack cheese or your favorite cheese
- ▢ tortilla chips for serving
Video
Instructions
- Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt. ¼ cup unsalted butter
- Add the onions and jalapeño and sauté 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using). ½ medium red onion, 1 jalapeño pepper, 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp ground paprika, ½ tsp kosher salt, ¼ tsp ground cayenne pepper
- Press “Cancel”, then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir. 10 oz. diced tomatoes with green chiles, ½ cup low-sodium vegetable broth, 4 oz. cream cheese
- Secure the lid and pressure valve, and cook on “Manual High Pressure” for 1 minute. Perform a quick release, then carefully remove the lid.
- Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted. ¾ cup heavy cream, 2 cups freshly shredded cheddar cheese, 2 cups freshly shredded Monterey Jack cheese
- Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeño slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips. tortilla chips
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Instant Pot Queso Step by Step
Melt the butter: Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add ¼ cup unsalted butter and allow it to melt.
Sauté the veggies: Add ½ a medium diced red onion and 1 seeded and diced jalapeño and sauté for 3-4 minutes, or until they have started to soften and become fragrant. Sprinkle with 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp ground paprika, ½ tsp kosher salt, and ¼ tsp ground cayenne pepper, if you are using.
Add the liquid: Press “Cancel”, then stir in 10 oz. diced tomatoes with green chiles and ½ cup low-sodium vegetable broth, stirring well to combine. Place 4 oz. (½ brick) cream cheese cubes on top of the mixture; do not stir.
Cook: Secure the lid and pressure valve, and cook on “Manual High Pressure” for 1 minute. Perform a quick release and then carefully remove the lid.
Add the cheese and thicken: Add ¾ cup heavy cream and stir, then gradually stir in 2 cups freshly shredded cheddar cheese and 2 cups freshly shredded Monterey jack cheese, 1 cup at a time, stirring well until this mixture is completely melted and smooth.
Allow the queso to thicken in the Instant Pot for a few minutes, then transfer it to a serving bowl.
Serve: Garnish the cheese dip with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.
How to Store
If you have any leftover Instant Pot queso, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It does reheat well in the microwave, just add a splash of milk and reheat in 15-30 second increments, stirring in between until heated through.
I do not recommend freezing queso because it will be too grainy when thawed and reheated.
Serving Suggestions
This Instant Pot queso dip is my favorite Mexican appetizer. I love to serve it with tortilla chips or veggie sticks to make everyone happy on game day, but it’s also perfect to serve alongside mains for a Cinco De Mayo celebration! I’ll sometimes drizzle it over Mexican-inspired mains like chicken enchiladas , these delicious California burritos , and even a taco ring .
more mexican recipes
Trash Can Nachos
Taco Skillet
Mexican Tostadas
Taco Salad
Instant Pot Queso Dip Recipe
Equipment
- Instant Pot
Ingredients
- ¼ cup unsalted butter (½ stick)
- ½ medium red onion diced
- 1 jalapeño pepper seeded and diced, or with the seeds for more spice
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ tsp kosher salt
- ¼ tsp ground cayenne pepper optional
- 10 oz. diced tomatoes with green chiles (1 can)
- ½ cup low-sodium vegetable broth chicken broth, beef broth, or water also works
- 4 oz. cream cheese room temperature and cut into cubes (½ brick)
- ¾ cup heavy cream room temperature
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded Monterey Jack cheese or your favorite cheese
- tortilla chips for serving
Instructions
- Press “Sauté” on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt. ¼ cup unsalted butter
- Add the onions and jalapeño and sauté 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using). ½ medium red onion, 1 jalapeño pepper, 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp ground paprika, ½ tsp kosher salt, ¼ tsp ground cayenne pepper
- Press “Cancel”, then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir. 10 oz. diced tomatoes with green chiles, ½ cup low-sodium vegetable broth, 4 oz. cream cheese
- Secure the lid and pressure valve, and cook on “Manual High Pressure” for 1 minute. Perform a quick release, then carefully remove the lid.
- Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted. ¾ cup heavy cream, 2 cups freshly shredded cheddar cheese, 2 cups freshly shredded Monterey Jack cheese
- Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeño slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips. tortilla chips
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
