Instant Pot ® Italian-Style Sausage-Queso Dip recipe

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Ingredients

1 pound hot Italian sausage (such as Johnsonville®)
1 small onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (3.8 ounce) can sliced black olives, drained
¼ cup mild pickled banana peppers, diced
12 ounces whole milk, or more as needed
4 cups shredded Monterey Jack cheese

Nutrition Info

393.3 calories
carbohydrate: 6.4 g
cholesterol: 85.1 mg
fat: 30 g
fiber: 1.1 g
protein: 23.7 g
saturatedFat: 15.3 g
servingSize: -
sodium: 949.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Crumble sausage into the pot and cook for 3 minutes. Add onion and cook until sausage is browned and onion is soft and translucent, about 5 minutes. Add tomatoes, olives, and banana peppers. Stir to combine. Pour in milk and cook, stirring often, until heated through but without boiling, about 5 minutes.

  2. Add Monterey Jack cheese and whisk continually until completely melted and smooth, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

Tired of the same old queso? Change things up next game day by making this one. I came up with this after craving Italian nachos from a restaurant chain I used to frequent while living in a different city. You can also make this recipe on a stove, but you need longer cook times.

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