Instant Pot 5 Ingredients Chili Con Queso

Chili Con Queso is a creamy filling dip that is perfect for snacking away the hunger. A scoop full of this luscious treat will be dripping with goodness and comfort as you take the first bite. When serving friends and family, hands will be repeatedly gathering mouthfuls of cheesy chili flavored appetite quenchers as the contents of the bowl systematically fades away. This is so simple and kid friendly anyone can have this rich, buttery, feast of indulgence on the table and all will be pleased.

If you or anyone in your circle of relations loves chili and appreciates a good homemade dip, you need to reward them and yourself with this delicious recipe. Watch the video to see how easy the instructions below are to follow and have this 5 ingredients belly filler at the ready, I do recommend using homemade chili for best results. Then place a bowl of this Chili con Queso in a common area with freshly toasted tortilla chips and let the foodlicious food and fun begin.

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Serve with tortillas chips, toasted bread or crackers.

Ingredients

In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir] Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker).

Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups.

Season with salt.

Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

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Instant Pot 5 Ingedients Chili Con Queso

5 from 1 vote
Cook Time 3 mins
Total Time 3 mins
Course Appetizer, Dip
Cuisine American, Hispanic
Servings 8

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 ½ cups homemade no bean chili or 2 (10 oz ) cans
  • 3 cups fresh shredded cheddar cheese
  • 1 cup heavy whipping cream
  • ½ cup salsa
  • 8 oz cream cheese

Instructions
 

  • In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir]
  • Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Remove lid.
  • Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups. [See video for reference]
  • Season with salt.
  • Press the cancel button. Transfer the dip to a serving bowl and wait for 3-4 minutes before serving (it will thicken as it cools).

Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

    Serve with tortillas chips, toasted bread or crackers.

      Video

      Keyword 5 ingredients chili con queso recipe, best instant pot chili con queso recipe, easy instant pot chili con queso recipe, Instant pot 5 ingredients chili con queso, pressure cook chili con queso
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      Instant Pot Creamy Taco Soup

      Instant Pot Creamy Taco Soup is scrumptious and filing with a bit of a zing. This tasty soup does not require a masters degree in the culinary arts and will have the family jumping for seconds. A bowl of this tasty soup goes great with tortilla chips, fresh or toasted bread. Full of flavorful ingredients, the black beans will distinguish themselves as you scoop from the bottom to top of the bowl to fill your spoon with layers of comforting flavorful soup. Very creamy rich and delicious you will not have many leftovers once the family has the first taste. But if you do, this soup stores well when refrigerated and is effortless to bring back to temperature using your IP.

      This recipe will add a new dimension to your IP homecoming menu; all you have to do is watch the video and follow the instructions below. Change up the boring rotation of soups by adding this unique dish to your next foodlicious adventure. Be sure to give this a try and let me know if you enjoyed it. My family ate every last spoonful and I am sure yours will too.

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      Delicious Creamy Taco Soup

      Cook the ground beef for 5-8 minutes or until no longer pink.

      Add chopped onions and minced garlic. Cook for 1 minute or until fragrant.

      Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.

      Add diced tomatoes and green chiles to the cooker. Do not stir. Pressure cook on high for 3 minutes followed by a natural release

      Add cream cheese and mix until the cheese is mostly melted.

      Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.

      Add heavy whipping cream, black beans to the cooker and stir. Season with salt if you prefer.

      Serve with your favorite toppings, crackers, tortillas and warm bread.

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      Instant Pot Creamy Taco Soup

      4.63 from 8 votes
      Prep Time 10 mins
      Cook Time 3 mins
      Total Time 13 mins
      Course Main Course, Soup
      Cuisine American, Hispanic
      Servings 5

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 lb ground beef or chuck
      • 2 cups unsalted beef broth
      • 1 cup mild cheddar cheese shredded
      • 1 cup heavy whipping cream
      • ¼ cup mild taco sauce
      • 2 tbsp taco seasoning
      • 20 oz Rotel diced tomatoes and green chiles 2 cans
      • 15 oz black beans drained
      • 8 oz cream cheese softened and cut into cubes
      • 1 onion chopped
      • 1 yellow or red bell pepper chopped
      • 2 garlic cloves minced
      • salt to taste

      Toppings

      • shredded cheese
      • sour cream
      • cilantro
      • jalapeño

      Instructions
       

      • Set cooker to saute-high. 
      • Cook the ground beef for 5-8 minutes or until no longer pink.
      • Add chopped onions and minced garlic. Cook for 1 minute or until fragrant. Press the cancel button.
      • Transfer the meat to a strainer and drain the grease. Return the meat to the cooker.
      • Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
      • Add diced tomatoes and green chiles to the cooker. Do not stir.
      • Place the lid on. Pressure cook on high for 3 minutes followed by a natural release (approx. 15 minutes). Follow the manufacture instructions for releasing the pressure. Remove lid.
      • Add cream cheese and mix until the cheese is mostly melted.
      • Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
      • Add heavy whipping cream, black beans to the cooker and stir.
      • Season with salt if you prefer.

      Serve with your favorite toppings, crackers, tortillas or warm bread.

        Enjoy!

          Video

          Notes

          Slow Cooker
          1. In a medium sized pan: cook the ground beef for 5-8 minutes or until no longer pink. 
          2. Add chopped onions and minced garlic. Cook for ~1 minute or until fragrant.
          3. Transfer the meat to a strainer and drain the grease. 
          4. Place the meat and rest of the ingredients into the slow cooker and mix.
          5. Cover and cook on high for 2 hours or low for 4-5 hours.
          6. Remove the lid and stir well.
          7. Enjoy!
          Keyword best creamy taco soup recipe, easy creamy taco soup recipe, Instant pot creamy taco soup, pressure cooker creamy taco soup
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          Slow Cooker Sausage Queso Dip (Real Cheese)

          Hot melted cheesy voluptuous dip with tender juicy sausage devoured one chip at a time, will turn any gathering into a comforting session of indulgence. The taste of the sausage fills the rich creamy dip with explosions of flavor and delicious texture. My family met me at the table, started laughing and talking over the day as they worked their way through the first bowl. This dip is perfect as a snack or appetizer and requires little attention when in the slow cooker. Use the cooker to keep it warm until you are ready to serve with your favorite tortilla chip and watch it magically disappear.

          This recipe is easy to prepare and almost effortless to make. Simply follow the instructions below, watch the short video for tips and techniques to have a bowl of foodlicious satisfaction at a table near you. Please note: fast hands may be required to get the best chips for scooping large mouthfuls of this delicious Sausage Queso dip.

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          Serve with tortillas, crackers or toasts.

          Ground Sausage

          Place the ground sausage in a skillet and cook for 5 minutes or until no longer pink. Work the sausage with a wooden spoon as it cooks to make small pieces. Turn off the heat and drain the grease.

          Place the drained meat into a slow cooker. Add the rest of the ingredients.

          Cook on high for 2 hours or low for 4-5 hours.

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          Slow Cooker Sausage Queso Dip (Real Cheese)

          0 from 0 votes
          Prep Time 10 mins
          Cook Time 2 hrs
          Total Time 2 hrs 10 mins
          Course Appetizer, Snack
          Cuisine American, Mexican
          Servings 8

          Equipment

          • Slow Cooker

          Ingredients
            

          • 1 lb ground pork sausage country, mild, medium or hot
          • 2 cups mild shredded cheddar cheese
          • 8 oz cream cheese softened
          • 20 oz Rotel tomatoes and green chiles

          Instructions
           

          • Place the ground sausage in a skillet and cook for 5 minutes or until no longer pink. Work the sausage with a wooden spoon as it cooks to make small pieces. Turn off the heat and drain the grease.
          • Place the drained meat into a slow cooker.
          • Add the rest of the ingredients. Optional: mix.
          • Place the lid on. Cook on high for 2 hours or low for 4-5 hours. Remove the lid.
          • Mix well.

          Serve with tortillas, crackers or toasts.

            Video

            Keyword best slow cooker sausage Queso dip recipe, easy slow cooker sausage Queso dip recipe, Sausage queso dip with real cheese recipe, slow cooker sausage queso dip
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            Instant Pot Birria Tacos with Consommé

            Gorgeous corn tortilla Birria Tacos dipped in stewed to perfection consommé, is so mouth watering delicious, you must give this carefully prepared meal a try. These juicy tender meat filled fried tacos are fun for the entire family as the consommé in this recipe can serve as a dip or a stand alone respectable side soup. Try not to bite off more then you can chew, because it is difficult to eat just one. We proudly added this to our rotating menu and have a new family favorite. Using a pressure cooker will cut cook time to less than two hours and maintain the authenticity that traditionally takes up to eight hours to achieve. The preparation still requires care and patience but this method of cooking will save a full day of kitchen time. Be fearless in your food adventures and serve this recommendation with those you share your life with.

            Great for celebrations, tailgating or a comforting meal while watching movies. The aromas from the stew and the cheese melting as the corn tortillas fry, will have the inhabitants of your residence standing in the kitchen waiting like hungry animals. The consommé is a savory compliment for dipping the hot crispy melted tacos, that will drip with flavor, as you take the first crunchy bite into the tender juicy meat and cilantro infused onions releasing them from their cheese filled, sealed to perfection, crispy fried shells. Check out the video and carefully follow the detailed instructions to be on your way to yet another memorable communal foodlicious experience.

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            One of the best parts about this dish is the consommé dip.

            Chunk roast and bone-in shank.

            Ingredients

            Deseed the dried guajillo peppers.

            In a medium size pan, add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let rest for at least 10 minutes. Reserve the soaking water.

            Place the marinade ingredients, boiled guajillo peppers and infused water in a blender.

            Blend until smooth.

            Cover and refrigerate the marinate for at least 3 hours or up to 8 hours.

            Transfer the marinate mixture with the meat to the pressure cooker with the rest of the ingredients. Pressure cook for 45 minutes and natural release (approximately 60 minutes).

            Remove the cooked beef and place in a bowl. Discard the bones, cinnamon and bay leaves.

            Shred meat.

            Reserve the grease and corn tortillas.

            Place the greased corn tortilla on a griddle/ skillet.

            Add cheese, meat, onion and cilantro.

            Fold the corn tortillas in half.

            Fried both sides until crispy.

            Dip the Birria Tacos into the consommé.

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            Instant Pot Birria Tacos with Consommé

            5 from 1 vote
            Prep Time 20 mins
            Cook Time 45 mins
            Marinate 3 hrs
            Total Time 4 hrs 5 mins
            Course Main Course
            Cuisine Hispanic
            Servings 10

            Equipment

            • Pressure Cooker or Slow Cooker

            Ingredients
              

            Marinade

            • 2 lb chuck roast beef
            • 2 lb bone-in beef shank
            • 1 cup chopped/diced tomatoes with juice
            • ¼ cup vinegar
            • 1 tbsp spanish paprika
            • 1 tsp salt
            • 1 tsp cumin
            • 1 chipotle peppers in adobo sauce 7 oz
            • 6 garlic cloves
            • 2 cups water
            • 5 guajillo chili (Chile guajillo) dried

            Stew

            • 4 bay leaves
            • 1 cinnamon stick
            • 1 onion chopped
            • 6 cups water
            • 2 tsp salt
            • 1 tsp thyme
            • 1 tsp ground clove
            • 1 tsp dried oregano

            Toppings

            • 4-6 cups Mexican cheese shredded
            • 1 cup chopped cilantro
            • 1 cup chopped onions

            6" – Corn Tortillas

              Instructions
               

              • Deseed the dried guajillo peppers.
              • In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.

              Marinate

              • Wash and rinse the meat, place in a big bowl and set aside.
              • Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth.
              • Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
              • Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).

              Pressure Cook or Slow Cooker

              • Transfer the marinade mixture and the meat to the pressure cooker/slow cooker.
              • Add the rest of the seasoning ingredients to the cooker and gently mix.
              • Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
              • Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
              • Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
              • Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).

              Fry

              • Heat the griddle/skillet to medium-high.
              • Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference)
              • Transfer the well coated corn tortillas to the griddle/skillet.
              • Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
              • Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference)
              • Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
              • Repeat steps as necessarry to complete meal preperations.

              Consommé

              • Optional: Add salt & pepper to taste.
              • Serve in a small bowl; top with fresh chopped onions and cilantro.

              Dip the Birra Taco into the Consommé before each bite.

                Enjoy!

                  Keyword Authentic birria taco recipe, best birria taco recipe, birria taco with consommé, Hispanic birria tacos, Instant pot birria taco with consommé, instant pot birria tacos, pressure cooker birria tacos
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                  Slow Cooker Stuffed Pepper Soup

                  This delicious slow cooker Stuffed Pepper Soup is the perfect comfort meal your family and friends will love; especially around the fall and winter season. This easy meal is stewed all day with ground beef, bell peppers, homemade (recommended) or store brought broth, crushed tomatoes and seasonings. After the stew has been cooking all day your neighbors will be able to smell a quality meal being prepared. My family gets so excited after being enticed by the inviting aroma I do not have to ask my teenagers for help setting the table as they are standing in the kitchen like hungry predators ready to chase prey. When it’s lunch or supper time, simply serve the soup in a bowl with fresh shredded cheese, cooked rice and fresh chopped cilantro and stand back as the stew seasonal feasting begins.

                  Traditionally stuffed peppers are cooked with rice and cheese but this recipe calls for it just prior to serving because it gives you the desired amount of cheese and rice as a gorgeous garnish atop your bowl. Cheese and rice is a great filler for a quality soup especially when feeding folks with a voracious appetite.

                  If you love a traditional stuffed pepper, you are going to love this. Also, when your have left-overs, the taste only enhances as the sweet juicy bell peppers soak up the delicious broth and burst with even more succulent flavor. Heat it up in the microwave for your desire temperature and you are ready for a quality foodlicious experience. Check out the video and the instructions below prior to preparing and you will be ready to add a simple to prepare extremely tasty soup to your home cooking menu.

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                  Warm your belly with this home cooked stuffed pepper soup.

                  Ingredients

                  Chopped bell peppers.

                  Brown the meat until no longer pink (drain/remove the grease if you prefer).

                  Cook onions and garlic.

                  Add seasonings.

                  Add broth, tomatoes and bell peppers.

                  Cook on low for 8 hours.

                  After slow cooked.

                  Delicious hot soup.

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                  Stuffed Pepper Soup

                  5 from 1 vote
                  Servings 6

                  Ingredients
                    

                  • 1 lb ground beef or ground chuck
                  • 4 cups beef broth low-sodium
                  • 27 oz crushed tomatoes
                  • 3 bell peppers red, yellow, or or green
                  • 3 garlic cloves minced
                  • 1 onion chopped
                  • 1 tsp salt
                  • 1 tsp oregano
                  • ½ tsp pepper
                  • ½ tsp thyme
                  • 2 cups cooked rice
                  • 1 cup shredded cheese
                  • ½ cup fresh chop cilantro

                  Instructions
                   

                  Note: If your slow cooker does not have a saute button, recommend using a skillet/pan to brown meat.

                  • Deseed and chop bell peppers into small squares (½" by ½"); set aside.
                  • In a skillet/pan or pressure cooker (saute setting), brown the meat until no longer pink.
                  • Add chopped onions and minced garlic; saute for 1-2 mintues or until fragrant.
                  • Add the seasonings and mix. (If cooking with a skillet/pan, transfer the meat mixture to your slow cooker).
                  • Combine broth, tomatoes and bell peppers; mix.
                  • Cover the cooker with the lid and heat on low for 8 hours.
                  • Remove the lid and stir the soup.
                  • Transfer soup to bowl(s). Add shredded cheese and the desired amount of cooked rice (⅓-½ cup) on top of the soup for recomended presentation.

                  Garnish with fresh cilantro and serve immediately.

                    Enjoy!

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                      Instant Pot Spanish Rice

                      Master the art of delicious Spanish Rice in less time than traditional methods. Follow this recipe and you’ll have perfect, tasty and soft Latin inspired flavored rice. Use homemade beef, chicken or vegetable broth to elevate the depth of the Spanish flavor profile. If you like rice that is fluffy tender and full of wonderful authentic tastes, this Instant Pot recipe is for you.

                      This recipe is for 3-4 servings. But if you have a large family like me; double the ingredients and keep cook time the same for a larger reward. Or put leftovers and meal preps in the fridge to save time for a busy week.

                      Serve this as a stand alone main dish or with almost any entree as the perfect side. In my house it is mandatory we have a filler item to curb the appetite of those hungry teenagers. You will enjoy feeding this to your family because it saves time and money while still receiving compliments to the chef.

                      Ingredients

                      Add oil and rice; stir frequently.

                      Saute for 5 minutes or until slightly golden.

                      Add onion and garlic, stir frequently.

                      Add chicken, beef or vegetable broth.

                      Seasonings

                      Chopped/diced tomatoes

                      Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.

                      Fluffy, delicious and flavorful Spanish Rice.

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                      Instant Pot Spanish Rice

                      5 from 1 vote

                      Equipment

                      • Pressure Cooker / Instant Pot

                      Ingredients
                        

                      • 1 cups rice Jasmine
                      • 1 ¼ cup low- sodium chicken broth can be substitute for beef or vegetable broth
                      • 1 cup chopped/diced tomatoes
                      • 3 tbsp oil
                      • ½ tsp salt
                      • ½ tsp chili powder
                      • ½ tsp oregano
                      • ½ tsp cumin
                      • ½ tsp spanish paprika
                      • ¼-½ tsp black pepper more or less to taste
                      • ½ onion chopped
                      • 2 garlic minced

                      Instructions
                       

                      • Press the saute button (high) on the pressure cooker.
                      • Add oil and rice; stir frequently. Sauté for 5 minutes or until slightly golden.
                      • Add onion and garlic; stir frequently. Cook for 1-2 minutes or until the onions look translucent. Turn off the saute button.
                      • Add broth and all the seasonings (salt, pepper, paprika, cumin, oregano & chili); mix.
                      • Place the chopped/diced tomatoes in the center and do not STIR. Place the lid on.
                      • Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.
                      • Remove the lid. Mix the rice and tomatoes until even.

                      Serve as a side or main entree. Enjoy!

                        Video

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