Instant Pot® Sausage Queso recipe
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Ingredients
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1 pound bulk country sausage
1 tablespoon olive oil
1 small onion, chopped
1 large jalapeno pepper, seeded and diced
1 teaspoon chili powder
½ teaspoon ground cumin
1 (12 fluid ounce) can or bottle light beer
1 (10 ounce) can diced tomatoes with green chiles
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese
Nutrition Info
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412.9 calories
carbohydrate: 3.8 g
cholesterol: 107.3 mg
fat: 31.1 g
fiber: 0.7 g
protein: 28.4 g
saturatedFat: 16.1 g
servingSize: -
sodium: 893.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -
Directions Instant Pot® Sausage Queso
Directions
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Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno, cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses, whisk vigorously until melted. Serve immediately.