Instant Pot Cheesy Hamburger Dip

Our Instant Pot cheesy hamburger dip is a hot, meaty cheese dip made with taco-seasoned ground beef, tomatoes and green chiles, evaporated milk, cheddar, and Monterey Jack. It’s rich, scoopable, and made with shredded cheese instead of Velveeta.

We worked on this dip for several weeks and went through a few versions before getting the texture where we wanted it.

Both 93/7 and 80/20 ground beef worked well, so use whichever one you normally buy. The main choice is whether or not you want to drain it.

This recipe makes a good-sized batch, so it’s a good one for game day, parties, and family get-togethers. Make sure to grab a sturdy tortilla chip. This dip has some weight to it.

Kim’s Tips for the Best Hamburger Dip

We didn’t drain the ground beef when we made the dip shown in the photos and video. That works just fine, but it can leave the finished dip a little thinner. If you’re using 80/20 beef and want a thicker dip, drain the meat before adding the tomatoes and green chiles.

Before pressure cooking, run a wooden spoon across the bottom of the pot and loosen anything that stuck while the beef browned. Any cooked-on bits can trigger the burn notice.

After releasing the pressure, stir in the cheese a little at a time. Only use the cornstarch slurry if the dip still looks too thin once all the cheese has melted. Add it slowly because the dip continues to thicken as it heats and sits.

Serve this hamburger dip with air fryer tortilla chips and a spoonful of pico de gallo. For a simpler version without ground beef, try our Instant Pot cheese dip made with Velveeta and Rotel.

How to Make Instant Pot Cheesy Hamburger Dip

Brown the beef: Set the Instant Pot to Sauté, then add the butter, ground beef, onion, and taco seasoning. Break the meat into small pieces as it cooks. Once no pink remains, drain the grease if desired.

Add the tomatoes and chiles: Pour in the undrained Rotel and green chiles. Stir everything together, then scrape the bottom of the pot well to loosen any browned bits.

Pressure cook: Close the lid, set the valve to Sealing, and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes before carefully opening the valve.

Finish the cheese dip: Stir in the evaporated milk. Add the cheddar and Monterey Jack a little at a time, stirring between each addition until the cheese melts and the dip looks creamy.

Adjust the thickness: If the hamburger dip is thinner than you’d like, turn on Sauté and add the cornstarch slurry a small amount at a time. Stop when the dip reaches the thickness you want. Season with salt if needed and serve warm.

Instant Pot Cheesy Hamburger Dip

4.5 from 4 votes

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Come to Pressure: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 Servings

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How to Video

Ingredients

• 1 pound ground beef
• ½ cup white onion, diced
• 3 tablespoons unsalted butter
• 2 tablespoons taco seasoning, 1 packet
• 10 ounces diced tomatoes and green chiles, 1 can; Rotel undrained
• 7 ounces green chiles, 1 can; undrained
• 12 ounces evaporated milk
• 8 ounces sharp cheddar cheese, shredded off the block
• 8 ounces Monterey jack cheese, shredded off the block
• 2 tablespoons cornstarch, optional for slurry if needed
• 2 to 3 tablespoons water, optional for slurry if needed
• Salt, to taste

Instructions

 

• Set a 6-quart Instant Pot to Sauté. Add the ground beef, onion, butter, and taco seasoning. Break the meat into small pieces and cook until completely browned. Drain the grease if desired.
  1 pound ground beef

  ½ cup white onion

  3 tablespoons unsalted butter

  2 tablespoons taco seasoning
• Add the undrained Rotel and green chiles. Stir well and scrape the bottom of the pot to loosen any cooked-on pieces.
  10 ounces diced tomatoes and green chiles

  7 ounces green chiles
• Close the lid, set the valve to Sealing, and cook on high pressure for 6 minutes.
• Allow the pressure to release naturally for 10 minutes. Carefully open the valve to release any remaining pressure, then remove the lid.
• Pour in the evaporated milk and stir to combine. Add the cheddar and Monterey Jack a little at a time, stirring until melted and smooth.
  12 ounces evaporated milk

  8 ounces sharp cheddar cheese

  8 ounces Monterey jack cheese
• If the dip is too thin, mix the cornstarch and water until smooth. Set the Instant Pot to Sauté and stir in the slurry a small amount at a time. The dip will thicken as it heats, and you may not need all of the slurry.
  2 tablespoons cornstarch

  2 to 3 tablespoons water
• Add salt to taste and serve warm.
  Salt

Notes

1. Both 93/7 and 80/20 ground beef work in this recipe. Draining the beef is optional, but leaving the grease in may produce a thinner dip.
2. Scrape the bottom of the Instant Pot thoroughly before pressure cooking to help prevent a burn warning.
3. Add the cornstarch slurry gradually. The dip will continue to thicken as it sits.
4. Store leftovers in an airtight container in the refrigerator for up to 3 days.
5. This recipe was tested in a 6-quart Instant Pot.
6. Nutrition information is an estimate based on a ½-cup serving.

Nutrition

Serving: 0.5cupCalories: 248kcalCarbohydrates: 7gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 59mgSodium: 330mgPotassium: 171mgFiber: 1gSugar: 3gVitamin A: 468IUVitamin C: 3mgCalcium: 274mgIron: 1mg