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).