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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 minutes
Cook Time: 3 hours
Total Time: 3 hours 8 minutes
Cost: $15


  • Instant Pot
  • or Crock Pot/Slow Cooker


  • 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...