- 6 slices uncooked bacon, chopped (about 6oz)
- ½ cup diced onion
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 1 ½ cups broth, chicken or vegetable
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese
- 1 cup shredded Monterey jack cheese
- ½ cup shredded parmesan cheese
- ½ cup half & half
- 2 tbsp arrowroot starch or cornstarch
- chopped parsley, for garnish
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Select Saute (high or more). When the Instant Pot is hot add in the bacon and saute until browned and crispy.
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Using a slotted spoon remove the bacon crumbles to a paper towel lined plate or bowl and set aside.
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Remove all but 1 tablespoon of bacon fat from the inner pot. Add in the onions and saute for 3 minutes until the onions begin to soften.
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Add in the garlic powder, salt and pepper and saute for another minute. Press Cancel to turn off the Saute mode.
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Add in the broth and and scrap the bottom of the pot to remove any browned stuck-on bits and stir in the chopped artichokes.
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Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (high) and set the cook time for 4 minutes.
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While the Instant Pot is cooking, measure out the cheeses and whisk together the half and half and starch in a small bowl.
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When the cook time is finished quick release the pressure.
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Press Cancel to turn off the Keep Warm mode and select Saute (high or more).
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Stir in the cheeses and starch mixture until the cheeses are melted and smooth. Bring the queso up to a simmer to thicken and remove from heat.
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Stir in half of the bacon crumbles. Transfer the dip to a serving bowl and garnish with the remaining bacon crumbles and chopped parsley.
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Serve warm with baguette slices, tortilla chips or raw veggies and enjoy!
This dip reheats well. Make ahead of time, store cooled queso in the fridge and gently reheat when ready to serve.
Use leftover dip as on pasta for a delicious Bacon Artichoke Pasta dish!