Instant Pot Queso Dip with Chorizo is truly the bomb! I tried to think of a mysterious intriguing title for this post, but queso dip is so classically Texan that I could only think of one word: BOMB!
Texas Instapot Cheese Bomb
What is it about queso dip that makes Instant Pot Queso Dip with Chorizo so memorable? Yes, I know. This classic recipe relies on processed American cheese. I don’t usually promote recipes that use processed ingredients. HOWEVER, white flour is a processed ingredient (I use white flour in all my baked goods) and so is cream cheese and canned tomatoes with chiles. I can’t be too much of a snob. Hawaii has Spam, Australia has Vegemite, so South Texas can have processed cheese. We love it!
The classic football snack is queso dip, but I love this dip because the recipe is just a little bit extra. Spicy Mexican style chorizo is what gives this queso dip its extra-ness. Also, the addition of fresh chile serrano and fresh cilantro raise the flavor of this queso dip tremendously.
Instant Pot Queso Dip with Chorizo is an art
There isn’t an exact science to the additional milk. The amount of milk depends on how you like your queso dip. Most queso dips can solidify after they cool or they can form a rubbery layer on top that prevents you from dipping your tortilla chip. Adding milk not only thins the dip but also helps prevent the clumping as the dip cools. Only add 1/4 cup (60ml) at a time until you get the desired thickness for your queso dip. Remember, you can always add a little more milk, but you can’t remove the milk once it is added!
Experiment with vegetables, baked potatoes, burgers, chicken tenders, French fries or shrimp using this queso dip. I think you could even do a crazy mixed up version of Mac and Cheese by pouring this dip over cooked elbow macaroni. I will have to try that variation, now that I think of it!Print
Instant Pot Queso Dip with Chorizo is the bomb!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
1 lb. Mexican style chorizo (500g)
32 oz processed American cheese (2kg)
1 lb cream cheese (500g)
8 oz sharp cheddar, shredded (250g)
10oz can tomatoes with chiles ((283g) do not drain)
2–4 fresh chile serrano, finely minced
Enough milk to achieve proper thickness of queso*
Fresh cilantro for garnish
Turn the Instant Pot to sauté on high and brown for about 5-8 minutes covered. Once the chorizo is browned, break up the pieces with a spoon or spatula.
Once the chorizo is cooked, add the cheeses along with the can of tomatoes and chiles. Set the Instant Pot on slow cooking on low heat so that your cheeses melt very slowly. Set the timer for 20 minutes. Stir every 5 minutes to prevent scorching.
Once the cheeses are melted and smooth, add the minced fresh chiles and stir. Add ¼ cup of milk to the queso dip to thin it out a bit. Add more milk in small quantities until you get the desired thickness you need. Garnish with fresh chopped cilantro.
Serve warm with tortilla chips and vegetables.
*Adding more or less milk will change the texture and thickness of the queso dip but not the flavor. I add 2-3 cups of milk for a thinner texture, but some people prefer adding very little milk for a thick texture.