Instant Pot Beer Cheese Dip Recipes

EASY INSTANT POT CHEESE DIP

Steps:

• Place the trivet into the stainless steel liner of the Instant Pot. Add 1 cup of water.
• Add the cubed cheese product and tomatoes and green chiles to a pressure cooker safe bowl that will fit into the liner of the Instant Pot (we used a stainless steel bowl). Stir the cheese product and tomatoes and green chiles, then place the bowl on top of the trivet.
• Close the lid, set the valve to "sealing," and press the manual (pressure cook) button. Adjust the time to 6 minutes. After the time is up, open the valve (using a kitchen towel) for a quick release of pressure.
• Carefully remove the bowl, and stir the dip to combine the ingredients. Serve hot. Store any leftovers in the refrigerator for up to 3 days.

BEER CHEESE DIP

Steps:

• Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
• Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
• Reduce heat to low, add cheeses, and stir just until melted and smooth.
• Serve warm with vegetables, tortilla chips or soft pretzels.

BEER CHEESE SOUP

Steps:

• Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
• Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
• Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
• Sprinkle flour over the vegetables and stir to coat.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
• When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
• Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
• Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
• Adjust seasonings. Top with bacon and popcorn and serve immediately.

OREGON BEER CHEESE DIP

Steps:

• Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
• Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

PRESSURE COOKER CHEDDAR BACON ALE DIP

Steps:

• In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. , Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

BEER AND CREAM CHEESE DIP

Steps:

• Mix cream cheese, Cheddar cheese, beer, and ranch dressing mix together until well combined. Cover and chill in the refrigerator for at least 3 hours, or overnight.