Instant Pot Mexican Queso Dip Recipe

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 clove garlic, peeled and minced
• 1/4 teaspoon cayenne pepper
• 2 tablespoons (30 ml) all-purpose flour
• 2 cups (500 ml) whole milk
• 4 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro
• kosher salt, to taste

Instructions

Melt the butter in an electric instant pot turned to the sauté mode.

Add minced garlic and cayenne pepper and cook, stirring, until fragrant, for about 1 minute.

Add flour and whisk until smooth, cooking for a further 1-2 minutes, until the flour is no longer raw.

Pour in the milk and bring to a simmer. Continue cooking, stirring occasionally, until milk thickened slightly, for 2-3 minutes more.

Add shredded cheese, and chopped cilantro. Stir until smooth and cheese is melted completely.

Top with your favorite salsa. Serve warm with tortilla chips.