Instant Pot® Sausage Queso
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Ingredients40 m servings 413
Original recipe yields 8 servings
- 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(R)) 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.
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- Cook's Note:
- If you are not serving immediately, you can use the Keep Warm setting, but you will need to stir every 20 minutes to keep the cheese from clumping.
Per Serving: 413 calories; 31.1 3.8 28.4 107 894 Full nutrition