This Instant Pot Italian Style Sausage Queso Dip is a delightful twist on the classic queso dip. The combination of Italian sausage, rich cheese, and bold flavors creates a creamy and satisfying dip that is perfect for parties or game day. Made in the Instant Pot, this dip is quick and easy to prepare, allowing you to spend more time enjoying the company of your guests. Serve it with tortilla chips or crusty bread for a delicious appetizer that will be the star of any gathering.
Ingredients
- 1 lb Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro
- Tortilla chips or crusty bread, for serving
Directions
- Set your Instant Pot to Saute mode and add the Italian sausage. Cook until browned, breaking it up with a spoon.
- Add the diced onion and minced garlic to the Instant Pot. Cook for 2-3 minutes, until the onion is translucent.
- Press Cancel to turn off the Saute mode. Add the diced tomatoes with green chilies, black beans, corn, cumin, paprika, chili powder, garlic powder, onion powder, salt, and black pepper to the Instant Pot.
- Close the lid and set the Instant Pot to Manual mode for 5 minutes on high pressure.
- Once the cooking time is up, do a quick release of the pressure by turning the valve to Venting position.
- Carefully remove the lid and stir in the shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, and fresh cilantro.
- Serve the queso dip hot with tortilla chips or crusty bread for dipping.
Interesting Facts
You can customize this recipe by adding additional toppings such as diced jalapenos, sliced black olives, or chopped green onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warm or heat on the stovetop.
This dip is also great as a topping for nachos, tacos, or baked potatoes.