Instant Pot Queso PT35M https://img3.recipesrun.com/201907/2019/0808/4f/d/773276/300x200x50.jpg 10 servings Ingredients: Chili powder, for garnish (optional) Cilantro leaves, for garnish 1/2 Jalapeno, thinly sliced into rounds 1/4 White onion, chopped 1/4 cup Crumbled queso fresco 1/4 cup Frozen corn, rinsed 2 tsp. Vegetable oil Tortilla chips, for serving Kosher salt 2 cups Shredded monterey jack 4 cups Shredded cheddar 2 cups Whole milk 2 tbsp. All-purpose flour 1/4 tsp. Cayenne 1 clove Garlic, minced 2 tbsp. Unsalted butter
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Instant Pot Queso

By Lori

10 Person
35 Minutes
0 Calories
Corn is one of those vegetables so many of us love. You can do so many things with it, but there’s really nothing like eating some of it right off the cob. Sweet little kernels that burst with a joyous flavor right into your mouth – it’s impossible not to love the stuff. Everyone loves a good queso dip. We love this Mexican street corn variety, it's got crunch, spice, and even MORE cheese as garnish. How could you go wrong?

Ingredients

Topping

  • Chili powder, for garnish (optional)

  • Cilantro leaves, for garnish

  • 1/2 Jalapeno, thinly sliced into rounds

  • 1/4 White onion, chopped

  • 1/4 cup Crumbled queso fresco

  • 1/4 cup Frozen corn, rinsed

  • 2 tsp. Vegetable oil

Queso

  • Tortilla chips, for serving

  • Kosher salt

  • 2 cups Shredded monterey jack

  • 4 cups Shredded cheddar

  • 2 cups Whole milk

  • 2 tbsp. All-purpose flour

  • 1/4 tsp. Cayenne

  • 1 clove Garlic, minced

  • 2 tbsp. Unsalted butter

Method

  • 01
    Set Instant Pot to Saute and heat vegetable oil. Add corn and cook, stirring occasionally, until corn takes on some golden charred color, 4 to 6 minutes. Remove corn from Instant Pot and set aside in a bowl.
  • 02
    Still on the Saute function, add butter and let melt. Add garlic and cayenne and cook until fragrant, 1 minute. Add flour and whisk until smooth, then cook 1 to 2 minutes, until flour is no longer raw.
  • 03
    Add milk and bring up to a simmer. Cook, stirring occasionally, until milk has thickened slightly, 2 to 3 minutes more. Add cheese and whisk until smooth and melted completely. Switch Instant Pot to "Keep Warm" and cover until ready to serve.
  • 04
    When ready to serve, give queso a final stir and season with salt if needed. Top with charred corn, queso fresco, onion, jalapeno, and cilantro. If using, finish with a pinch of chili powder. Serve with chips.

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    Instant Pot Queso

    4.2

    ( By Lori )

    Corn is one of those vegetables so many of us love. You can do so many things with it, but there’s really nothing like eating some of it right off the cob. Sweet little kernels that burst with a joyous flavor right into your mouth – it’s impossible not to love the stuff. Everyone loves a good queso dip. We love this Mexican street corn variety, it's got crunch, spice, and even MORE cheese as garnish. How could you go wrong?
    01 Information
    • Grade easy
    • Serving 10 servings
    • Prep Time 15 Mins
    • Cook Time 20 Mins
    • Total Time 35 Mins
    02 Ingredients
    Topping
    Chili powder, for garnish (optional)
    Cilantro leaves, for garnish
    1/2 Jalapeno, thinly sliced into rounds
    1/4 White onion, chopped
    1/4 cup Crumbled queso fresco
    1/4 cup Frozen corn, rinsed
    2 tsp. Vegetable oil
    Queso
    Tortilla chips, for serving
    Kosher salt
    2 cups Shredded monterey jack
    4 cups Shredded cheddar
    2 cups Whole milk
    2 tbsp. All-purpose flour
    1/4 tsp. Cayenne
    1 clove Garlic, minced
    2 tbsp. Unsalted butter
    03 Method
    Step 1
    Set Instant Pot to Saute and heat vegetable oil. Add corn and cook, stirring occasionally, until corn takes on some golden charred color, 4 to 6 minutes. Remove corn from Instant Pot and set aside in a bowl.
    Step 2
    Still on the Saute function, add butter and let melt. Add garlic and cayenne and cook until fragrant, 1 minute. Add flour and whisk until smooth, then cook 1 to 2 minutes, until flour is no longer raw.
    Step 3
    Add milk and bring up to a simmer. Cook, stirring occasionally, until milk has thickened slightly, 2 to 3 minutes more. Add cheese and whisk until smooth and melted completely. Switch Instant Pot to "Keep Warm" and cover until ready to serve.
    Step 4
    When ready to serve, give queso a final stir and season with salt if needed. Top with charred corn, queso fresco, onion, jalapeno, and cilantro. If using, finish with a pinch of chili powder. Serve with chips.
    04 Author
    Lori Lori
    647 Recipes

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