Cheesy Rotel Ranch Queso Dip Pressure Cooker Recipe
A cheesy, spicy, and creamy Ranch Rotel Queso Dip made quickly in a pressure cooker with melty Velveeta, cheddar, and Monterey Jack cheeses combined with seasoned sausage, Rotel tomatoes, and ranch seasoning for the ultimate party dip.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 1 pound Sausage mix of mild and spicy
- 16 oz Velveeta cheese
- 1 cup Shredded cheddar cheese
- 10 oz Rotel tomatoes with juice
- ½ cup Milk
- 8 oz Cream cheese
- ½ cup Shredded Monterey Jack cheese
- 1 Jalapeno chopped
- 1 Onion chopped
- 1 packet Ranch seasoning mix
- ½ teaspoon Smoked paprika
- ½ teaspoon Chili powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 4 to 5 Garlic cloves chopped finely
- to taste Fresh parsley for garnish
Instructions
Instructions
- First, brown your sausage mix in a skillet over medium heat ’til fully cooked. Drain the fat so your dip isn't greasy.
- Add your chopped onion and jalapeno right to that skillet. Sauté ’em till they soften and smell amazing.
- Now, drop the Velveeta, cream cheese, cheddar, and Monterey Jack cheeses into the pressure cooker.
- Add your sautéed sausage, onion, jalapeno mix to the cooker with the cheese. Pour in the can of Rotel tomatoes (don’t drain the juice), and the milk, then sprinkle in all your spices and ranch seasoning.
- Close the lid, lock it up good, and set your pressure cooker to high. Wait for the float valve to pop and pressure to build. Once fully pressurized, cook for about 5 minutes. Then use quick release to let steam out fast and safely. Open lid carefully, stir well to make it smooth and cheesy. Serve warm.
Video
Notes
Serve warm with chips or your favorite dipping snacks. Garnish with fresh parsley for a fresh, herby touch.