TheWildWaynes
a family of four cooking & creating our way through tiny living
Chili Cheese Dip in the Instant Pot
Have you ever woken up and said to yourself “I need dip”? No, just me? That was how this Chili Cheese Dip in the Instant Pot was born. A desperate need for dip, an Instant Pot, and some spices.
Using the slow cooker function to make Chili Cheese Dip in the Instant Pot
If you are like me, you probably do not use the slow cooking function on the Instant Pot often. Moving into a tiny home we packed away our slow cooker as the Instant Pot had that function. Experimenting is really important, so when the cheese dip cravings hit whip out your Instant Pot!
I highly recommend this lid for your Instant Pot when using it as a slow cooker. As you can imagine, smelling your food AND being able to see it cooking is a highly rewarding experience!
Chili Cheese Dip in the Instant Pot/Slow Cooker
Equipment
- Instant Pot
- or Crock Pot/Slow Cooker
Ingredients
- 2 cans No Bean Chili I used Hormel but it's great with any canned chili, with or without beans
- 1 32 oz Velveeta Cheese
- 1 Jalapeño diced (optional) deseed for less heat or seeds left in for some heat!
- 3 Garlic Clove sliced
- 3 1/2 Tbsp Chili Powder
- 2 Tbsp Tbsp Paprika
- 2 Tbsp Cumin
- 1/2 Tsp Cayenne Pepper (optional) I use 1/2 tsp without being to spicy but you can add 1/4 tsp if you'd like
- 1 Tbsp Olive Oil for oiling the pot for easy clean up
Instructions
- Deseed and dice one jalapeño
- Thin slice 3 garlic cloves
- Rub Olive oil onto inside of the pot using a folded paper towel
- Add the two cans of chili, diced jalapeño, sliced garlic, chili powder, paprika, and cumin to the Instant Pot
- Stir ingredients and then set the unwrapped Velveeta cheese onto the chili inside the instant pot
- Put the instant pot slow cooker lid or instant pot lid with pressure release valve left open onto your instant pot
- Press "Slow Cooker" and press "Keep Warm" to turn off the keep warm function.
- I have my slow cooker set to "High"
- Adjust the cook time for 3 Hours
- After 2 hours, remove the lid, stir the ingredients into each other and replace the lid
- Let cook for 1 more hour
- Remove lid, ladle a good amount into a serving bowl
- Serve with Carrots, Broccoli, Cauliflower, Asparagus, Brussel Sprouts, Tortilla Chips, Potato Chips, Hot Dogs, Toast, Chicken, Tacos, Nachos, Fries, Sandwiches, everything…
Video
This recipe can be modified easily to change the flavor. Add a few more cloves of garlic, sliced green onions, or a half a red bell pepper diced will change it up. Have fun!
The best method for reheating Chili Cheese Dip
If, like us, you are trying to avoid over use of your microwave I recommend reheating this chili cheese dip in a pan. First, it’s easy. Second, it’s fast. Third, it makes your home smell AMAZING. Lastly, you can avoid the microwave! But, if I am honest, this dip is so good, you will be hard pressed to even have leftovers!
Are you CRAVING more?
Don’t forget to check out our YouTube channel for all of our cooking video’s! If you are looking for more sides, I highly recommend our Cilantro Lime Brown Rice. In addition to be delicious, make it in your rice cooker and keep your Instant Pot free for more cheese dip! As always, thank you for your support!
Pingback: Southwest Pork Chops and Gravy in the Instant Pot - TheWildWaynes
Pingback: Ranch Pork Chops with Gravy in the Instant Pot - TheWildWaynes
Pingback: Fully Loaded Mashed Potatoes in the Instant Pot - TheWildWaynes
This was so good on my hot dogs and fries! Thanks for the recipe!