Instant Pot Cheesy Hamburger Dip
Servings: 16 Servings
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
- 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.
- Scrape the bottom of the Instant Pot thoroughly before pressure cooking to help prevent a burn warning.
- Add the cornstarch slurry gradually. The dip will continue to thicken as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe was tested in a 6-quart Instant Pot.
- Nutrition information is an estimate based on a ½-cup serving.
Nutrition Facts
Instant Pot Cheesy Hamburger Dip
Serving Size
0.5 cup
Amount per Serving
Calories
248
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
50
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
59
mg
20
%
Sodium
330
mg
14
%
Potassium
171
mg
5
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
468
IU
9
%
Vitamin C
3
mg
4
%
Calcium
274
mg
27
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
