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Instant Pot Chili Queso

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Instant Pot Queso Chili…perfect comfort food any time there is a chill in the air! This recipe is fast, easy, and delicious! It’s a great recipe for an easy weeknight dinner and perfect for game day too.

Instant Pot Queso ChiliI’ll admit I’ve been slow to jump on the Instant Pot bandwagon. Mine sat in its box for a good year before I pulled it out to give it a try. Now that I am becoming more comfortable with it, I’m really loving it and the ease at which I can get dinner on the table! 

The first time I made this Instant Pot Queso Chili, it wasn’t spicy enough for my family. I’ve been playing around with the spices and adding spicy peppers while I tested this recipe for the last month or so. You can definitely go spicier…simply adjust the spices to suit your own personal tastes. 

INSTANT POT CHILI QUESO

This chili queso recipe is super easy. It might actually be the easiest chili recipe you’ll ever make!

Instant Pot Queso Chili

First, brown your ground beef in a little bit of oil, using the sauté function of your Instant Pot. You do this exactly the way you would on the stove. Leave the lid off and stir a couple times to break up the ground beef. Using the sauté function eliminates the need for multiple pots used and ultimately means less cleaning! Browning ground beef takes about 6-7 minutes per pound. 

After you brown the ground beef, remove it and put it to the side. Remove any extra fat from the cooking vessel. Add your chopped onions and peppers (red, Poblano and jalapeño) and sauté for another 6 minutes. Stir them occasionally while they soften. With a couple minutes left to go in the cooking process, add the chopped garlic. 

Add the chili powder, cumin, smoked paprika and cayenne to the vegetable mixture. Give it another good stir to combine. 

Then add the ground beef back in, along with the pinto beans, fire roasted tomatoes, chicken broth, and salt. Close and lock the lid and cook on high pressure for ten minutes. When finished, release the pressure manually. 

Add the shredded cheese and cream cheese into the chili, mixing until cheeses have completely melted. Stir in the lime juice. 

We like to serve our chili over rice, which does soak up much of the liquid. 

Instant Pot Chili Queso

NO CHILI IS COMPLETE WITHOUT THE TOPPINGS

One of the best things about chili is the toppings! These are some of my favorites.

  • Tortilla strips
  • Avocado
  • Chopped cilantro
  • Chopped green onions
  • Jalapeño pepper slices (pickled jalapeño slices are wonderful too!)
  • Shredded cheese
  • Sour cream
  • Lime wedges

Instant Pot Chili Queso

LOOKING FOR A DIFFERENT STYLE OF CHILI?

Try one of these!

White Chicken Corn Chili…an easy to make white chili, packed with chicken, white beans, chili peppers, corn, and a spice blend you are going to LOVE!

White Chicken Corn Chili

Colorado Green Pork Chili…an award winning chili packed with tender chunks of pork! This one is a little more time consuming, but it’s well worth it!

Colorado Green Pork Chili

Cincinnati Chili…a delicious ground beef chili with a unique spice mix, served over spaghetti. You can find the “ways” it’s traditionally served in the post!

Cincinnati Chili

Instant Pot Chili Queso

Instant Pot Chili Queso

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 lb ground beef
  • 1 large red pepper, seeded and chopped
  • 1 large onion, chopped
  • 2 Poblano peppers, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 29 oz can pinto beans, drained and rinsed
  • 28 oz can fire roasted tomatoes
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 2 cups shredded Pepper Jack cheese
  • 4 ounces cream cheese, cubed
  • juice from one lime, plus wedges for serving
  • garnishes: crumbled tortilla chips or strips, chopped avocado, chopped green onions, jalapeño slices, chopped cilantro, extra shredded cheese, sour cream

Instructions

Brown your ground beef using a tablespoon of the extra virgin olive oil, using the sauté function of your Instant Pot. Leave the lid off; stir while cooking to break up the ground beef. Browning ground beef takes about 6-7 minutes per pound. 

Remove browned ground beef and set it aside. Remove any extra fat from the Instant Pot. Add your chopped onions and peppers (red, Poblano and jalapeño) and sauté for another 6 minutes. Stir occasionally while they soften. Once the timer reaches 4 minutes, add the chopped garlic. 

Add chili powder, cumin, smoked paprika and cayenne to the vegetable mixture. Stir to combine. 

Add the ground beef back in, along with the pinto beans, fire roasted tomatoes, chicken broth, and salt. Close and lock the lid and cook on high pressure for ten minutes. When finished, release the pressure manually. 

Add the shredded cheese and cream cheese into the chili, mixing until cheeses have completely melted. Stir in the lime juice. 

We prefer to serve over rice, which will soak up some of the liquid. Serve with toppings desired: tortilla strips, chopped avocado, chopped cilantro, jalapeño slices, chopped green onions, extra cheese, sour cream and lime wedges.  

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g

Instant Pot Chili Queso

Instant Pot Chili Queso

Instant Pot Chili Queso

Instant Pot Chili Queso

Instant Pot Chili Queso 

 

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