Instant Pot cheese dip is super simple to make. Canned diced tomatoes and green chiles combined with processed cheese (like Velveeta) create a creamy, crowd-pleasing dip that’s perfect for game day.
Game day is when you want snacks that are ready fast so you don’t miss the big plays. This Instant Pot method keeps you on the couch while the dip cooks for you.
How to make cheese dip in the Instant Pot?
Start by opening the can of diced tomatoes and green chiles and cutting the processed cheese into cubes. Use a processed melting cheese like Velveeta — block cheddar won’t give the smooth texture this recipe needs. Do not drain the canned tomatoes and chiles; the liquid helps create the sauce.
Place the stainless steel inner pot into the Instant Pot and set the trivet inside. Add 1 cup of water to the bottom of the inner pot. Use a heat-safe bowl that fits into the pot (we used a stainless steel bowl) for the dip ingredients.
Combine the cubed processed cheese and the undrained diced tomatoes and green chiles in the bowl. Give it a quick stir so the pieces start to mix.
Set the bowl on the trivet inside the Instant Pot, secure the lid, and move the steam release valve to “Sealing.” Use the Manual or Pressure Cook (High) setting and set the timer for 6 minutes.
When the cook time ends, perform a quick release by carefully opening the valve — use a kitchen towel or oven mitt to protect your hand. Remove the lid, then carefully lift the bowl from the pot. If you prefer, make an aluminum foil sling beforehand so the bowl can be lifted out safely.
Stir the cheese dip until smooth and well blended. Serve immediately with tortilla chips, crackers, or your favorite dippers. Store any leftovers in the refrigerator for up to three days.
Recipe Tips:
- Do not put the ingredients directly into the Instant Pot inner liner. Cooking the dip in a separate heat-safe bowl prevents scorching and burning.
- The classic Rotel-style ratio is 16 ounces of Velveeta to 10 ounces of diced tomatoes and green chiles. This recipe can be adjusted to taste — use less chiles if you prefer milder heat, or increase the tomatoes and chiles for a zestier dip.
- To safely remove the hot bowl from the Instant Pot, make an aluminum foil sling beforehand or use heat-resistant gloves.
More Dip Recipes
- Beer Cheese Recipe
- Homemade Pub Cheese Spread
- Instant Pot Cheesy Hamburger Dip
- Buffalo Chicken Dip
Easy Instant Pot Cheese Dip
Ingredients
- 1 cup water
- 32 ounces Velveeta, or another processed melting cheese
- 10 ounces diced tomatoes and green chiles (Rotel), undrained
Instructions
- Place the trivet in the Instant Pot inner liner and add 1 cup of water.
- Combine cubed processed cheese and the undrained diced tomatoes and green chiles in a pressure cooker–safe bowl. Stir to combine and set the bowl on the trivet.
- Close the lid, set the valve to sealing, and pressure cook on High for 6 minutes. After cooking, perform a quick release using a towel or mitt to protect your hand.
- Carefully lift out the bowl, stir the dip until smooth, and serve hot. Refrigerate leftovers for up to 3 days.
Notes
- Nutrition estimates are approximate and based on a 0.25 cup serving of dip; chips and garnishes are not included.
- Optional add-ins: extra diced tomatoes, extra green chiles, or hot sauce for more heat.
- Tip: if the dip is too hot to handle, use an aluminum foil sling or oven mitts to remove the bowl safely.