Step 1

Press Saute on a 6-quart Instant Pot. When the display reads “hot”, add the butter and allow it to melt.

Step 2

Add the onions and jalapeno and saute 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using).

Step 3

Press Cancel, then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir.

Step 4

Secure the lid and pressure valve, and cook on Manual High Pressure for 1 minute. Perform a quick release, then carefully remove the lid.

Step 5

Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted.

Step 6

Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.