Скачать или смотреть Instant Pot Chili's Queso Dip

Hi, we're Bruce Weinstein and Mark Scarbrough. We've written the international best-seller INSTANT POT BIBLE, as well as cookbook all about cooking in the Instant Pot straight from the freezer, FROM FREEZER TO INSTANT POT: THE COOKBOOK. But this is a sneak-peek recipe from our brand-new book, not even out yet: INSTANT POT BIBLE: THE NEXT GENERATION.

This recipe is made pot-in-pot (PIP) to protect the cheese as it melts under pressure. In other words, you'll need a 2-quart pressure-safe baking or soufflé dish. This recipe will work as stated in a 6-quart Instant Pot. For an 8-quart Instant Pot, you can complete the recipe as stated but you MUST use 1 1/2 cups water in the pot for steam (and pressure). For a 3-quart Instant Pot, you MUST use a 1-quart baking dish and you MUST halve almost all of the ingredients EXCEPT you MUST use 3/4 cup water in the cooker. For a 10-quart Instant Pot, you can complete the recipe as stated but you MUST add 2 1/2 cups water to the pot for steam (and pressure).

Here are the ingredients (with some more explanations):
15 ounce can of chili WITHOUT beans
8 ounces Velveeta, shredded (large holes of a box grater--but good luck)
8 ounces sharp American cheddar, shredded (2 cups)
1 cup whole milk
1 tablespoon mild or sweet paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
Several dashes hot red pepper sauce
1 cup water
1 tablespoon lime juice

To get a order a copy of our latest cookbook, INSTANT POT BIBLE: THE NEXT GENERATION: https://amzn.to/3gixGo7

To laugh with us on our wild podcast:
http://podcasts.apple.com/us/podcast/...

To follow Bruce on Instagram:   / bruceaweinstein  

To follow Mark on Instagram:   / markscarbrough  

To listen to Mark’s podcast about the pleasures of lyric poetry: http://podcasts.apple.com/us/podcast/...