Name: Instant Pot® Sausage Queso
Yield: 4 servings
Ingredients: 1 pound bulk country sausage; 1 tablespoon olive oil; 1 small onion, chopped; 1 large jalapeno pepper, seeded and diced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 (12 fluid ounce) can or bottle light beer; 1 (10 ounce) can diced tomatoes with green chiles; 2 cups shredded sharp Cheddar cheese; 2 cups shredded Monterey Jack cheese

Servings: 4 persons

1 pound bulk country sausage
1 tablespoon olive oil
1 small onion, chopped
1 large jalapeno pepper, seeded and diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (12 fluid ounce) can or bottle light beer
1 (10 ounce) can diced tomatoes with green chiles
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack cheese

1
Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
2
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Instant Pot® Sausage Queso

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