Instant Pot Cheesy Hamburger Dip is a meat and cheese dip match made in food heaven. Savory beef flavored with onions and taco seasoning is blended with creamy cheese, tomatoes, and green chiles. If you’re looking for a cheesy hamburger dip to feed a crowd, this is it! Meaty, cheesy, and great for sharing!
Dips are just something we love! Most of our savory dips use flour and butter (roux) as a base.
It needed to be something similar to our beef queso dip but easier. More of a “dump and go” type of recipe.
After several attempts, we created a hamburger dip recipe that is flavorful, simple, and only takes a few minutes to prepare.
All you need is a few ingredients and an Instant Pot!
I’ve listed some “best practice” tips below, including one about which type of meat we use. Be sure to check it out before you go!
How to Make Instant Pot Cheesy Hamburger Dip:
This cheese dip is super easy to make! Start by turning the Instant Pot to saute.
Then add the butter, ground beef, onions, and taco seasoning. Use a wooden spoon to separate the meat into small pieces, and allow it to brown a bit.
Cook the meat until it’s completely browned. Next, add the tomatoes and green chiles along with their juices.
Close the Instant Pot, ensuring that the valve is on “sealing.” Set to high pressure (manual/pressure cook) for 6 minutes.
Allow the Instant Pot to complete a natural release for 10 minutes then remove the lid. Add the evaporated milk and stir in the cheeses a little bit at a time.
If the hamburger dip is too thin, add a cornstarch slurry to reach the desired thickness. Serve immediately!
*See the tips below about cheese dip thickness and the slurry.
Tips for the Best Cheesy Hamburger Dip:
- We’ve used 93/7 and 80/20 ground beef, and both worked equally well. We haven’t tried this recipe with other meats like chicken, turkey, or pork. However, a variety of ground beef options work.
- We didn’t drain the grease from the ground beef before adding the tomatoes and chiles. (See the video for an example.) Draining the grease is certainly an option. Simply remove the meat mixture from the Instant Pot before adding the tomatoes and chiles. Drain the meat on paper towels, and return it to the Instant Pot.
- Use a wooden spoon to scrape the bottom of the Instant Pot while cooking the ground beef. Otherwise, it may stick, and you may get a “burn” warning.
- Use a cornstarch slurry to thicken the cheese dip to your desired thickness. Since we didn’t drain the grease from the beef, the dip was a little thinner than we liked. Therefore, we added a cornstarch slurry to tighten it up a bit. Thickness really is subjective, so make it as thick or as thin as you like!
Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!
- 1 Pound Ground Beef, (See tips in post for types.)
- 1/2 Medium White Onion, (chopped)
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons Taco Seasoning, (equivalent to 1 ounce package)
- 1 (10 ounce) Can Rotel with liquid, (tomatoes and diced green chiles)
- 1 (7 ounce) Can Green Chiles with liquid
- 1 (12 ounce) Can Evaporated Milk
- 8 Ounces Cheddar Cheese, (shredded)
- 8 Ounces Monterey Jack Cheese, (shredded)
- 4 Tablespoons Cornstarch, (optional for slurry if needed)
- 2-3 Tablespoons Water, (for slurry if needed)
- Salt, (season to taste)
- Set Instant Pot to "saute." Add the ground beef, onion, butter, and taco seasoning. Use a wooden spoon to break the meat into small pieces and brown completely.
- Drain if desired.
- Add the Rotel and green chiles. Close the lid, make sure the valve is set to "sealing," and set the Instant Pot to high pressure (manual/pressure cook) for 6 minutes.
- Allow the Instant Pot to natural release for 10 minutes before opening the valve.
- Pour in the evaporated milk, and stir to combine. Stir in the cheeses a little bit at a time.
- If the cheese dip is too thin, set the Instant Pot to "saute" and add the cornstarch slurry (cornstarch mixed with water). Use small amounts at a time, and stir to mix. The dip will thicken as the temperature increases. You may not need all of the slurry.
- Add salt if needed.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
*Calories listed are approximate based on serving size and generic ingredients.
*Please see tips in post regarding best practices.
*This recipe was made using a 6-quart Instant Pot.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 59mgSodium: 274mgCarbohydrates: 6gSugar: 3gProtein: 13g