Your Complete Cooking Timeline

• First you gotta soften your cream cheese so it mixes easy. Let it sit out a bit or zap it in the microwave for a few seconds.
• In a bowl, combine that softened cream cheese with sour cream. Stir ’til they blend smooth with no lumps. This forms the creamy dip base.
• Mix in shredded cheddar, green onions, bacon, garlic powder, and Worcestershire sauce. Make sure it’s all evenly spread; every bite should taste the same.
• Transfer this mix into a serving dish that fits inside your pressure cooker on the trivet. You wanna keep it off direct heat to avoid burning the cheese. Seal the lid up with your sealing ring in place. Pressure cook for about 5 minutes, then hit quick release carefully. Wait till the pressure drops before you open the lid. Scoop out your dip and let it chill in the fridge for 30 minutes so flavors can settle in well.