Instant Pot Spicy Chipotle Queso
By Ashley Cuoco of Cuoco Contento
Instant Pot Spicy Chipotle Queso
By Ashley Cuoco of Cuoco Contento
Yield/Serves:
Makes 8 servings
- 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
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.
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.