Smoked Bacon Cheeseburger Queso Pressure Cooker Recipe
This smoked bacon cheeseburger queso dip is the ultimate creamy, smoky snack made quickly in a pressure cooker. Juicy ground beef, crispy bacon, and a trio of cheeses melt together with Rotel tomatoes and spices for a velvety smooth queso perfect for dipping your favorite chips.
Ingredients
Main ingredients
- 1 pound 80/20 ground beef fattier beef for juicy base
- 1 pound bacon crispy and crumbed
- 16 oz Queso Fresco Velveeta smooth and melts like a dream
- 8 oz Marble Jack Cheese adds sharpness balancing cream cheese and Velveeta
- 8 oz cream cheese thickens queso, velvety feel
- 1 can Rotel tomatoes with green chilies adds spice and fresh bright zing
- 1 cup 2% milk loosens cheese for dipping
- 1 large yellow onion chopped and softened
- 2 tablespoon green onions fresh crisp pop for garnish
- 1 tablespoon burger seasoning for cheeseburger flavor
Instructions
Instructions
- Start by cooking the bacon in a skillet over medium heat. Keep an eye on it so it gets crispy without burning. When done, remove it and drain on paper towels, then crumble it up.
- In the same skillet, toss in the ground beef. Brown it up nicely and drain out any excess fat to prevent greasiness.
- Add chopped yellow onion to the beef. Cook until onions soften and smell sweet to build flavor.
- Sprinkle in burger seasoning and stir to mix all spices perfectly.
- In the pressure cooker pot, combine Velveeta, Marble Jack cheese, cream cheese, Rotel tomatoes, and milk. Heat on medium or use saute function, stirring constantly until cheese melts smooth and nothing sticks.
- Once cheese is silky, stir in cooked beef and onion mix along with most crumbled bacon (save some for topping). Mix well and remove from heat.
- Toss in green onions and serve warm immediately with your favorite chips or snacks.
- Use quick release for the pressure cooker to stop cooking at the perfect time, keeping cheese silky and not rubbery.
- Optionally sprinkle reserved crispy bacon on top for added texture before serving.
Notes
Serve warm with your favorite chips or snacks. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to maintain creamy texture. Freezing is possible but texture may change.