We have 2 easy pressure cooker cheese fondue recipes made in a Instant Pot or Ninja Foodi is here! The perfect appetizer or side dish when you want something delicious and fast.
If you’ve ever been to the Melting Pot or another restaurant where they serve cheese and chocolate fondue you know how delicious it is!! With yummy chunks of bread for dipping it can almost become an entire meal if you ask me….so I decided to make some “cheater” pressure cooker cheese fondue the other night. It was so yummy and the kids thought it was “so cool” too. This and over 100 other Instant Pot recipes are shared on The Typical Mom, we hope you love this one too. 😉
Ninja Foodi Fondue
Why do I call this cheater fondue? Well because it’s super simple. I also have a copycat Melting Pot cheese fondue recipe you can try but that has beer in it so I thought I would share both. Using a Foodi you will use the lid that is not attached to pressure cook to warmed.
Once again I used what I had at home and it came out great. I just finished making my Instant Pot beer bread and this Instant Pot cheese fondue makes a great pairing.
Instant Pot cheese fondue
This first recipe uses cheddar cheese soup in the can and amping it up to make it yummier with spices, chiles, and a bit of hot sauce.
- I plan to make other Instant Pot dips but started with an easy peasy one because quite frankly I like quick and easy recipes in my pocket I can make when people stop over unexpectedly…then I know I can whip something together that will impress them. 😉
If you aren’t a big fan of beer don’t worry. The bread doesn’t taste like that. It really has a wonderful flavor and with the added cheese and chiles it is the perfect pairing with our easy cheese dip here.
Ingredients
- Glass bowl – I use the middle size in this set to fit inside my 6 qt. Instant Pot
- Tinfoil will allow you to make a sling to lift it in and out easily
- Cheddar cheese soup from Campbells works well
- Diced chiles – we use mild but you could use hot
- Chili powder will add just a bit of heat
- Garlic salt adds flavor
- Seasoned salt – we use Lawry’s
- Heavy cream thins it out as much as you want
- Milk – can use all milk if you want it thinner
- 16 ounces shredded sharp cheddar cheese – can use a combination of Swiss and cheddar if desired
- Hot sauce – optional
Copycat Melting Pot fondue it is always a hit.
Variations
- You could use some beer to thin out instead
- Some like to add a bit o fdry mustard
- For added deep flavors you could add some Worcestershire sauce
How to make pressure cooker cheese fondue without wine
- Use the same method as above as far as using a glass bowl, placed on a trivet and covering with foil
- Add beer, mustard, W. sauce into bowl and stir
- Put flour into small dish and toss shredded cheese into it until cheese is coated
- Add half of your cheese into your glass bowl with other ingredients and stir well
- Cover bowl with foil
- Put trivet into pressure cooker with 2 c. water in the bottom
- Lower glass bowl on to the trivet
- Turn Instant Pot to pressure, high, for 4 minutes
- Do a quick release
- Lift bowl out and add remainder of cheese, stir until all cheese is melted
- Serve (can add a bit more beer if you want it thinner)
The third and most known cheese fondue style dip is the famous queso dip. Similar to our homemade velveeta and that you can make too.
When you’re done enjoying this you should try a few other pressure cooker recipes that are similar to this one:
- Instant Pot nacho soup is great for dinner, and buffalo chicken dip Instant Pot style is a fun appetizer.
- Cheesy Instant Pot cheeseburger macaroni
- Pressure cooker beer can chicken is the bomb with dinner
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉
Pressure Cooker Cheese Fondue
Equipment
- 1 pressure cooker
- 1 Bowl
- 1 trivet
Ingredients
- 1 can cheddar cheese soup
- 1 can chiles, diced, 4 oz.
- 1 tsp garlic salt
- 1/4 tsp seasoned salt, we used Lawry’s
- 1/2 tsp chili powder, or more depending on your preference
- 1/4 c heavy cream
- 1/4 c milk, or more if you want to thin it out
- 1-2 sprinkles hot sauce, optional
- 1/2 c cheddar cheese, optional to add this but sharp is good, shredded
Instructions
- In a glass bowl mix together all of your ingredients. Taste to see if you want to add more heat or salt.
- Cover bowl with tinfoil and put a trivet inside your pressure cooker.
- Pour 2 c of water into your pressure cooker and lower your bowl on to the trivet. (use a foil sling to do so)
- Set to pressure, high for 4 minutes.
- Do a quick release, lift out and enjoy with cut up bread, baguette, or use the recipe for my beer bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
