- 1/2 cup finely diced onion
- 1/2 cup finely diced tomatoes (canned would work as well)
- 4oz canned fire-roasted diced chiles (sub with diced jalapeños for a spicy cheese sauce)
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 tsp garlic powder
- 2 tsp chili powder
- 1 1/2 cup broth (chicken, beef or vegetable)
- 4oz cream cheese
- 2 tbsp arrowroot starch or cornstarch
- 1/2 cup half & half
- 1 cup shredded cheddar cheese
Add the onion, tomatoes, chiles, pepper, salt, garlic powder, chili powder and broth to the inner pot.
Select Pressure Cook (high) and set the cook time to 4 minutes.
Meanwhile, place the cream cheese into a medium microwavable bowl and microwave for 10-20 seconds to soften to a stir-able consistency and set aside.
In a small bowl whisk together the starch and the half & half and set aside.
When the cook time is complete allow the pressure to release naturally for 5 minutes before quick releasing the rest of the pressure.
Press Cancel to turn off the Keep Warm mode and select Saute (more).
Remove about 1/2 cup of the liquid from the Instant Pot and whisk it into the cream cheese until smooth. (This helps the cream cheese to incorporate into the sauce easily)
Whisk the starch and half & half mixture into the inner pot and allow it to just come up to a simmer, stir constantly.
Stir the cream cheese mixture and the cheddar cheese into the inner pot until it is melted and smooth.
Remove the inner pot from the base to stop the cooking. Serve and enjoy!
This nacho cheese sauce is great with chips or in burritos or tacos. It’s also yummy on baked potatoes!
For a spicier sauce substitute diced jalapeños (fresh or canned) for the green chiles.