10ouncesdiced tomatoes and green chilesRotel, undrained
Instructions
Place the trivet into the stainless steel liner of the Instant Pot. Add 1 cup of water.
1 cup water
Add the cubed cheese product and tomatoes and green chiles to a pressure cooker safe bowl that will fit into the liner of the Instant Pot (we used a stainless steel bowl). Stir the cheese product and tomatoes and green chiles, then place the bowl on top of the trivet.
32 ounces Velveeta, 10 ounces diced tomatoes and green chiles
Close the lid, set the valve to “sealing,” and press the manual (pressure cook) button. Adjust the time to 6 minutes. After the time is up, open the valve (using a kitchen towel) for a quick release of pressure.
Carefully remove the bowl, and stir the dip to combine the ingredients. Serve hot. Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of one-fourth (1/4) of a cup of the easy Instant Pot cheese dip. Additionally, the calorie count does NOT include the chips or other garnishments seen in the photos. Actual calories will vary.**Additional Add-Ins**Extra Diced Tomatoes Extra Green Chiles Hot Sauce**Tips**The classic Rotel dip uses 16 ounces of Velveeta with 10 ounces tomatoes and green chiles. Please make whichever version you prefer. If necessary, make a foil sling to remove the bowl of dip.