Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef (Note 1)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons corn starch
  • ½ cup white onions, chopped
  • 1 jalapeno, diced (for less spice, remove seeds)
  • 2 Tablespoons garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 10 ounce can, Rotel diced tomatoes (Note 2)
  • 12 ounce can, evaporated milk (Note 3 )
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cup shredded cheddar cheese (Note 4)
  • 1 ½ cup shredded Monterey Jack cheese (Note 4)

Instruction

  • Set your Instant Pot to sauté mode. When hot, add in ground beef, break it up into small pieces. Continue to sauté until brown, drain excess grease and set the meat aside.
  • Keep the Instant Pot on sauté mode, add unsalted butter, let it melt. Stir in the cornstarch and blend until smooth, 20-30 seconds. Add the diced onions, stir often, until onions have softened, about 3 to 5 minutes. Once the onions are done, add jalapeños, stir occasionally, for an additional minute, jalapeños will soften.
  • Mix in the garlic, chili powder, and cumin. Stir all of the ingredients together for about 1 more minute.
  • Mix in your Rotel tomatoes, salt, and black pepper.
  • Pour in the evaporated milk ( or half and half), scrape the bottom of the pan to remove any bits from the meat or vegetables. This will add extra flavor to the queso.
  • Add the browned meat back into the pot.
  • Keep the Instant Pot on sauté mode, use the + button, 3 times to increase the heat on your instant pot. Whisk well and bring the mixture it to boil, stir
  • Whisk well and bring the mixture it to boil, stir occasionally for one minute.
  • Press Cancel, add in all the cheese and mix well. Place the lid on the instant pot. Leave it for five minutes, the cheese will melt.
  • Remove the lid, taste for seasoning, if needed, adjust any spices.
  • Transfer to your favorite serving bowl, and enjoy. Serve with tortilla chips.