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.
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