- 1 pound bulk country sausage
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 large jalapeno pepper, seeded and diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (12 fluid ounce) can or bottle light beer
- 1 (10 ounce) can diced tomatoes with green chiles
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 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(R)) 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.
10/03/2019
recipepes.com
nstant pot® sausage queso, recipe
PT15M
PT1H
5
455 calories
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