Chili Cheese Dip in the Instant Pot/Slow Cooker

This easy chili cheese sauce is a perfect dip for anything you could imagine and its made in your instant pot or slow cooker.

5 from 1 vote

Course: Side Dish

Cuisine: American

Keyword: Cheese Sauce, Chili sauce

Prep Time: 8

Cook Time: 3

Total Time: 3 8

Cost: $15

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

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...