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Copycat Chilis Queso Dip taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chili’s Queso Dip Made in Your Pressure Cooker

This is a copycat version of Chili's Queso Dip, a family favorite.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 people
Calories 250 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 16 oz Velveeta Cheese cubed for easy melting
  • 1 cup Milk or half and half if you want it extra creamy
  • ½ teaspoon Ground cayenne pepper for a subtle kick
  • 2 teaspoons Paprika that gives a smoky warmth
  • 1 teaspoon Salt to bring out all those flavors
  • 1 15-oz can No-bean chili like Hormel
  • 3 teaspoons Chili powder that layers the chili taste
  • 2 teaspoons Cumin adding earthiness and depth
  • 1 tablespoon Lime juice for that fresh tang

Instructions
 

Cooking Instructions

  • Cube your Velveeta cheese and add to the pressure cooker pot.
  • Pour in your milk or half and half. Close the lid and set your sealing ring.
  • Set the pressure cooker to low heat and stir frequently until the cheese melts.
  • Once melted, stir in cayenne pepper, paprika, salt, chili powder, and cumin.
  • Add the can of no-bean chili and lime juice, stir well, and pressure cook for about 5 minutes.
  • Carefully release pressure, stir the dip and adjust thickness if needed.

Notes

This Queso Dip can be served with tortilla chips. It's perfect for parties and gatherings.