A Keto Instant Pot or Slow Cooker Chili Queso Dip that is gluten free, low carb, creamy, cheesy with spices and mild green chilies. Perfect for dipping grilled chicken, low carb vegetables, salami, baked pepperoni chips, or low carb chips and crackers.
You will need a 6 x 3-inch round ovenproof bowl or baking souffle dish (Pyrex or ceramic) that fits in the inner pot of the Instant Pot.
Add 1 cup water to the inner pot of the Instant Pot.
To the ovenproof dish add all the ingredients and cover the top of the dish with a sheet of tin foil to keep the water out of the dip.
Place the covered dish on top of the steamer rack. Grasping the rack handles, lower the rack with the bowl into the Instant Pot.
Close and lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 19 minutes by pressing the + or - buttons.
Once cooking time is complete, carefully use the Quick Release method to release all the pressure.
Once pressure is released, carefully grasp rack handles with oven mitts and lift to remove the baking dish from the pot. Remove the aluminum foil and immediately whisk the dip thoroughly until smooth.
Serve immediately while warm with mini grilled chicken kabobs (chopped grilled chicken breast tenders on toothpicks), celery sticks, mini bell pepper sticks, baked until crisp pepperoni slices, salami, low carb chips or low carb crackers for dipping.
Slow Cooker Directions:
Add all the ingredients to a slow cooker and mix together.
Cover and cook on low for 2 ½ to 3 hours. Uncover and whisk until clump free (can also use an immersion stick blender to get this extra smooth).
Turn slow cooker to warm setting to keep dip warm.
Serve with celery sticks, mini peppers sticks, pepperoni slices, low carb chips or low carb crackers or mini grilled chicken kabobs for dipping.
*all nutritional data are estimates based on the products I used*Yield: 6 servings, Serving size: 2 tablespoon, Net Carbs per serving: 2g