Instant Pot Tennessee Sausage Cheese Dip Recipes

INSTANT POT TENNESSEE SAUSAGE CHEESE DIP

Steps:

• Turn Instant Pot to sauté (MORE) setting. When display says hot add in the sausage and break it up. Brown for about 5 minutes. Drain off excess grease.
• Add in the milk and the gravy mix and scrape the bottom of the pot so that all the browned bits are released. Once the gravy starts boiling turn the sauté setting to LESS and let it simmer 2 minutes.
• Stir in the Velveeta, tomatoes and green chiles until cheese is melted.
• Turn Instant Pot to KEEP WARM setting and serve dip straight out of Instant Pot. The Instant Pot will keep the dip warm. Serve dip with tortilla chips.
• Place raw sausage in the bottom of a 3-5 quart slow cooker. Use a spoon to break it up.
• Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through. Drain off any grease.
• Add in the gravy mix, milk, Velveeta, tomatoes and green chiles. Stir and then cover and cook on high for 30 minutes.
• Stir until creamy and then turn slow cooker to WARM setting. Serve with tortilla chips.

INSTANT POT ® ITALIAN-STYLE SAUSAGE-QUESO DIP

Steps:

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

INSTANT POT® SAUSAGE QUESO

Steps:

• Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
• 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.