Instant Pot Spicy Chipotle Queso

By by Ashley Cuoco of Cuoco Contento
Images
Instant Pot Spicy Chipotle Queso
Serves
Makes 8 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup fresh salsa, plus more for topping
  • 1 teaspoon ground chili powder
  • ½ teaspoon ground cumin
  • 14-½ ounce can diced tomatoes
  • 2-4 chipotle chilis, finely chopped, plus 2 tablespoons adobo sauce from can
  • Pinch of salt and pepper
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups Monterey jack cheese, shredded from the block
  • 1 cup extra sharp cheddar cheese, shredded from the block
  • 2 avocados, sliced, for topping
  • 2 jalapeños, sliced thin, for topping
  • Cilantro, for topping
  • Tortilla strips, for serving


Procedure
Set Instant Pot to sauté setting. Add butter. When melted, add flour and stir with a wooden spoon for 2 minutes to cook flour.

Add ½ cup salsa, chili powder and cumin. Cook, while stirring, 1 minute. Add diced tomatoes, chipotle chilis, adobo sauce, salt and pepper. Stir 1 minute longer.

Gradually pour in milk, constantly stirring. Add cup sour cream and both cheeses. Stir until smooth and cheese is fully melted.

Transfer to a deep platter or bowl and top with fresh salsa, avocado, jalapeno and cilantro. Serve with tortilla chips for dipping.

Instant Pot Spicy Chipotle Queso

By by Ashley Cuoco of Cuoco Contento
Serves
Makes 8 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup fresh salsa, plus more for topping
  • 1 teaspoon ground chili powder
  • ½ teaspoon ground cumin
  • 14-½ ounce can diced tomatoes
  • 2-4 chipotle chilis, finely chopped, plus 2 tablespoons adobo sauce from can
  • Pinch of salt and pepper
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups Monterey jack cheese, shredded from the block
  • 1 cup extra sharp cheddar cheese, shredded from the block
  • 2 avocados, sliced, for topping
  • 2 jalapeños, sliced thin, for topping
  • Cilantro, for topping
  • Tortilla strips, for serving


Procedure
Set Instant Pot to sauté setting. Add butter. When melted, add flour and stir with a wooden spoon for 2 minutes to cook flour.

Add ½ cup salsa, chili powder and cumin. Cook, while stirring, 1 minute. Add diced tomatoes, chipotle chilis, adobo sauce, salt and pepper. Stir 1 minute longer.

Gradually pour in milk, constantly stirring. Add cup sour cream and both cheeses. Stir until smooth and cheese is fully melted.

Transfer to a deep platter or bowl and top with fresh salsa, avocado, jalapeno and cilantro. Serve with tortilla chips for dipping.