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Pressure Cooker Cheese Dip

Pressure Cooker Cheese Dip

Make a quick and easy dip to serve for parties or game day with this Pressure Cooker Cheese Dip!

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 8 serving

Calories: 543 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil
  • ½ Cups - Red Onions
  • ½ Cups - Bacon Bits
  • 1 Lb - Ground Beef
  • 1 Tsp - Salt
  • 1 Tsp - Garlic Powder
  • 1 Tsp - Garlic
  • ½ Tsps - Ground Pepper
  • 2 Tbsps - Ketchup
  • 2 Tbsps - Dijon Mustard
  • 1 ½ Cups - Colby Jack Cheese
  • 1 ½ Cups - Cheddar Cheese
  • 1 Cup - Sour Cream
  • 8 ounce - Cream Cheese

Instructions

  1. Set the pressure cooker to SAUTE. Allow this to warm up for 2 minutes on high.
  2. Add in the oil, onion, and bacon bits. Stir and saute until the onion becomes soft.
  3. Once soft, add in the ground beef and sprinkle with salt, garlic powder, minced garlic, and ground pepper.
  4. Using a heat-proof spoon or spatula, break apart the meat and mix it into the spices.
  5. Add in the ketchup and dijon mustard. Mix and cook it completely until no longer pink.
  6. Once the meat is completely cooked, reduce to Saute down to low. Cook for 3-4 minutes while mixing. It is important to reduce the heat in order to properly add the cheese without it curdling. If your pressure cooker does not allow you to reduce heat, turn off the saute function, it will stay warm.
  7. Once the heat has been reduced, add in the Colby jack, mild cheddar, and sour cream. Mix until completely melted about 2-3 minutes.
  8. Add the cream cheese and continue to mix until melted and all ingredients are incorporated.
  9. Serve and enjoy! (We like to serve with additional cheese or bacon bits and chopped green onion.)

Nutrition

Energy: 543 kcal | Total Fat: 46 g | Saturated: 22 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 127 mg | Total Carbs: 9 g | Fiber: 1 g | Sugars: 3 g | Proteins: 25 g | Sodium: 894 mg | Polyunsaturated: 3 g | Monounsaturated: 15 g

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