Instant Pot® Sausage Queso

Ingredients

• pound bulk country sausage
• tablespoon olive oil
• small onion, chopped
• large jalapeno pepper, seeded and diced
• teaspoon chili powder
• 1/2 teaspoon ground cumin
• (12 fluid ounce) can or bottlelight beer
• (10 ounce) can diced tomatoes with green chiles
• cup sshredded sharp Cheddar cheese
• cup sshredded Monterey Jack cheese

Instructions

1. Crumble sausage in a large skillet and cook over medium high heat until no longer pink, about 5 minutes. Drain excess grease.
2. 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.
3. 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.

Tips

If you are not serving immediately, you can use the Keep Warm setting, but you will need to stir every 20 minutes to keep the cheese from clumping.