Description
Got a craving for queso but don’t want to wait on a slow cooker? Instant Pot® to the rescue! Feel free to use the ground meat of your choice (hamburger, turkey, or chicken) and don’t forget the chips!
Ingredients
- 1 pound bulk country sausage
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 large jalapeno pepper, seeded and diced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (12 fluid ounce) can or bottle light beer
- 1 (10 ounce) can diced tomatoes with green chiles
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Monterey Jack cheese
Instructions
- Crumble sausage in a large skillet and cook over medium-high heat until no longer pink
- about 5 minutes. Drain excess grease.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil
- onion
- and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage
- beer
- and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8