Instant Pot Cheese Dip

Add the cubed cheese product and tomatoes and green chiles to a pressure cooker safe bowl. Stir to combine.

Place 1 cup of water and a trivet into an Instant Pot. Lower the bowl onto the trivet. Cook for 6 minutes on high pressure followed by a quick release.

After 6 minutes, carefully remove the bowl from the Instant Pot.

Stir to combine the ingredients, and serve hot. Store leftovers in the refrigerator for up to 3 days.

For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!