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Just ask anyone from Texas — queso makes the world go round. This Pressure Cooker Hidden Valley® Ranch Queso recipe is no exception, with kicked-up flavors made extra easy. A smooth, richly satisfying combination of diced onions, ground beef, diced tomatoes, green chiles, and zesty HVR Seasoning creates a slam dunk appetizer that steals the show of any spread.
olive oil
1 tablespoon
yellow onion, diced
1
lean ground beef
1 pound
1 (1-ounce)
diced green chiles, drained (1 7 oz. can)
7 ounces
diced canned tomatoes with juice
1 cup
Velveeta® cheese, cut into cubes
2 pounds
For safe meat preparation, reference the USDA website.
Turn pressure cooker on the sauté setting and wait until it is hot.
Add the olive oil, onion, ground beef, ranch dips mix, green chiles and tomatoes. Cook, while crumbling the beef, until browned.
Add the cheese over the top of the meat mixture in the pot. Do not stir it in. Place lid on and seal the top.
Cook on manual pressure high for 4 minutes. When ready, do a quick release. Stir contents of pot and serve immediately with chips or vegetables.
Turn on your multi-cooker and set it to “sauté” mode. When the display reads “hot,” add the olive oil, onion, ground beef, ranch dips mix, green chiles and tomatoes.
Cook while crumbling the beef, until browned. Add the cheese over the top of the meat . Do not stir cheese into the mixture.
Close the lid, leaving it on venting, not sealing. Press the slow cook button. Press the “adjust” button and change the heat setting to “normal.” Set the timer to 3 hours.
Stir contents of pot and serve immediately with chips or vegetables.
* Always follow manufacturer’s instructions.
