Easy Instant Pot Cheese Dip
Servings: 16 Servings
Ingredients
- 1 cup water
- 32 ounces Velveeta or other processed cheese product
- 10 ounces diced tomatoes and green chiles Rotel, undrained
Instructions
- Place the trivet into the stainless steel liner of the Instant Pot. Add 1 cup of water.1 cup 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.32 ounces Velveeta, 10 ounces diced tomatoes and green chiles
- 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.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of one-fourth (1/4) of a cup of the easy Instant Pot cheese dip. Additionally, the calorie count does NOT include the chips or other garnishments seen in the photos. Actual calories will vary.
- Additional Add-Ins:
- Extra Diced Tomatoes
- Extra Green Chiles
- Hot Sauce
- Tips:
- The classic Rotel dip uses 16 ounces of Velveeta with 10 ounces tomatoes and green chiles. Please make whichever version you prefer.
- If necessary, make a foil sling to remove the bowl of dip.
Nutrition Facts
Easy Instant Pot Cheese Dip
Serving Size
0.25 cup
Amount per Serving
Calories
130
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
20
%
Cholesterol
24
mg
8
%
Sodium
927
mg
39
%
Potassium
196
mg
6
%
Carbohydrates
8
g
3
%
Fiber
0.1
g
0
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
628
IU
13
%
Vitamin C
0.4
mg
0
%
Calcium
331
mg
33
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
