Frederic Melton
Cooking nacho cheese in an instant pot is a quick and easy way to make a delicious, creamy cheese dip. This recipe is perfect for sharing with friends and family and can be made with minimal ingredients. The instant pot does all the hard work for you, so there are no complicated techniques required. You can use a variety of cheeses, vegetables, and seasonings to make this crowd-pleasing appetizer.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, onion, jalapeno pepper, garlic powder, ground cumin, ground paprika, salt, ground cayenne pepper, diced tomatoes with green chiles, vegetable broth, cream cheese, heavy cream, shredded cheese, ground beef, Italian sausage, Velveeta cheese, nutritional yeast, mustard, lemon juice, liquid smoke, potatoes, carrots, cashews, water |
| Utensils | Instant Pot, blender, slow cooker, crockpot, airtight container, microwave |
| Settings | "Saute" until hot, "Manual High Pressure", "Keep Warm/Cancel" |
| Time | 15-30 minutes |
| Servings | 10 |
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$11.49 $16.95
What You'll Learn
Preparing the vegetables
Start by melting some butter in the instant pot. Press the "Saute" function on your instant pot, and once it reads "hot", add about 1/4 cup of unsalted butter. This will help the vegetables cook without burning and will add some extra flavor.
Next, add your vegetables. For this recipe, you will need 1/2 a medium red onion, finely diced, and 1 jalapeno pepper, seeded and diced. You can also add the potatoes, carrots, and cashews at this stage if you are using them. Saute these vegetables for 3-4 minutes, or until softened.
Once the vegetables are softened, it's time to season them. Add your desired spices, such as garlic powder, cumin, paprika, salt, and cayenne pepper. Give the vegetables a good stir to ensure they are well-coated in the spices.
At this point, you can add any other liquids or ingredients, such as tomatoes, broth, or cream cheese. However, if you are using potatoes, carrots, and cashews, you will want to add water to the instant pot and follow a slightly different set of instructions. Place the potatoes, onions, carrots, cashews, and water into the instant pot, secure the lid, and cook on high pressure for 2 minutes. Then release the pressure and blend the mixture with the spices and other ingredients.
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Adding the liquids
Now it's time to add the liquids. Press the "Cancel" button, then add your chosen liquids. This can be anything from tomatoes with green chiles and vegetable broth to dairy-free milk alternatives. For a more savoury flavour, add 10 ounces of diced tomatoes with green chiles and 1/2 a cup of low-sodium vegetable broth. Stir the mixture well.
If you want to make a vegetarian or vegan nacho cheese, you can add up to 1/3 cup of nondairy milk to thin the mixture and make it creamier. You can also add lemon juice and nutritional yeast to give it a more distinct flavour.
For a heartier nacho cheese, you can add ground beef, Italian sausage, and tomatoes with green chiles. If you're using meat, make sure to brown it first with onion and seasoning before adding it to the instant pot. You can also add in some cream cheese cubes at this stage, placing them on top of the mixture without stirring.
Finally, secure the lid and pressure valve, and cook on "Manual High Pressure" for 1 minute.
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Cooking the dip
To cook nacho cheese dip in an instant pot, start by pressing the "Sauté" function on a 6-quart Instant Pot. When the display reads “hot”, add 1/4 cup of unsalted butter and allow it to melt. Next, add half a medium diced red onion and one seeded and diced jalapeno pepper. Sauté for 3-4 minutes, or until softened. Season with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground cayenne pepper (optional).
Now, press "Cancel" and add 10 ounces of diced tomatoes with green chilies and 1/2 cup of low-sodium vegetable broth. Stir well. Then, add 4 ounces (or half a brick) of cream cheese cubes to the mixture but do not stir. 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 3/4 cup of heavy cream and stir. Gradually add 2 cups of freshly shredded cheddar cheese and 2 cups of freshly shredded Monterey jack cheese, 1 cup at a time, stirring well until completely melted. It is best to use freshly shredded cheese as pre-shredded cheese can become grainy when melted. If you want to add meat to your dip, brown ground beef with onion, seasoning, and tomatoes with green chilies in a separate pan before adding it to the instant pot after removing the lid.
For a vegan nacho cheese dip, add potatoes, onions, carrots, cashews, and water to the instant pot. Secure the lid and turn it clockwise to lock into place. Turn the pointed end of the steam release handle to "Sealing". Press "Manual" and adjust the cooking time to 2 minutes. When the cooking time is complete, press "Keep Warm/Cancel". Wait 10 minutes for the pressure to go down, then turn the steam release handle to the “Venting” position. When the float valve drops, carefully open the lid. Use a slotted spoon to transfer the vegetables and cooking liquid to a blender. Add nutritional yeast, mustard, lemon juice, salt, and liquid smoke, then blend until smooth and creamy. For a thinner consistency, add up to 1/3 cup of non-dairy milk.
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Adding the cheese
For a standard nacho cheese, add 3/4 cup of heavy cream and stir. Then, gradually add 2 cups of freshly shredded cheddar cheese and 2 cups of freshly shredded Monterey jack cheese, 1 cup at a time, stirring well until it is completely melted. It is best to use freshly chopped and shredded cheese, as pre-shredded cheese can become grainy when melted. Stir the mixture regularly to prevent it from hardening as it cools.
For a vegan nacho cheese, add nutritional yeast, mustard, lemon juice, salt, and liquid smoke to the blended vegetable mixture. Blend on high for one minute, or until smooth and creamy. If you would like a thinner consistency, add up to 1/3 cup of non-dairy milk.
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Storing leftovers
When you're ready to enjoy your leftovers, simply reheat them in the microwave. To ensure your cheese reheats smoothly, add a splash of milk and heat in 15-30 second increments, stirring in between until it's fully heated through.
You can also keep your nacho cheese warm while serving. Simply pour it into a slow cooker and set it to warm. This will keep your cheese hot, smooth, and creamy.
It is not recommended to freeze nacho cheese, as it tends to become too grainy when thawed and reheated.
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Frequently asked questions
To cook nacho cheese in an instant pot, first, press "Saute" and wait until the display reads "hot". Then, add butter and let it melt. Next, add onions and jalapenos and saute for 3-4 minutes. After that, add the liquids and the cream cheese cubes but do not stir. Secure the lid and cook on "Manual High Pressure" for 1 minute. Once the cooking is done, add heavy cream and shredded cheese.
You will need butter, onions, jalapeno peppers, garlic powder, cumin, paprika, salt, cayenne pepper, diced tomatoes with green chilies, vegetable broth, cream cheese, heavy cream, and shredded cheese.
It takes around 15 minutes to cook nacho cheese in an instant pot.
Yes, transfer the leftover nacho cheese to an airtight container and store it in the refrigerator for up to 3-4 days.
