2 Tbsp oil
1/2 small onion, minced
2 large cloves garlic, minced
2 serrano chiles, stemmed & minced
1 tsp cumin
1 tsp black pepper
1 C vegetable broth
1 Tbsp flour
1/2 C cream cheese, cut into cubes
2 C packed shredded Cheddar
1 C packed shredded Montery Jack
1 large Roma tomato, cored, seeded, and diced.
Directions
Press Saute-normal/medium on the Instant Pot and heat the oil.
Add onion, garlic, serrano chiles, cumin, and peppper.
Cook, stirring constantly, for abut 1 minute, until slightly softened.
Add broth & flour and stir until well combined.
Press Cancel.
Add cream cheese, Cheddar, and Jack, and tomato.
Stir until cheeses melt.
Secure lid and set pressure release to seal.
Press Pressure cook and set the time for 1 minute.
When complete, press cancel and quick release.
Open pot, and whisk queso until smooth.
Notes
Can substitute chicken broth for vegetable broth
Serve with chips or tortillas.
Recommended to leave in Instant Pot and keep on Warm while serving.
Recipe from The Essential Mexican Instant Pot Cookbook.
