Instant Pot Queso Dip with Chorizo is the bomb!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



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)

24 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.