With March Madness in full force I thought it would be a good time to share my Instant Pot Bacon Cheeseburger Dip Recipe.
A creamy dip that holds all the flavors of a bacon cheeseburger and is served with tortilla chips, crackers or even with baguette slices.
This recipe is not only easy to make, but the mild flavor is one that everyone can enjoy. Plus it is low-carb so even those that are on a Keto diet can partake in this delicious appetizer.
Of course, to keep it low-carb it would need to be served with vegetable slices, Keto crackers or Parmesan crisps instead of tortilla chips and crackers.
However, regardless of what it is served with, this dip is one that you will want to make over and over again for your game day or tv watch parties, potlucks and holiday gatherings.
Instant Pot Bacon Cheeseburger Dip Recipe
Rotel diced tomatoes with green chile peppers
Monterey Jack cheese
This recipe has been tested in both my 3 quart Mini and my 6 quart Duo Instant Pots. I personally prefer to make it in my 3 quart so I can save my 6 quart for the main course such as pulled pork, Buffalo chicken sliders or even baby back ribs.
However, either size Instant Pot is okay to use to make this bacon cheeseburger dip.
Start by turning the Instant Pot on Saute and wait until the display reads HOT.
Add the bacon pieces and cook until lightly crispy. This should only take a few minutes because of the size of the bacon bits.
Once the bacon is nice and crispy, use a slotted spoon to scoop out the cooked bacon bits and place on a plate lined with a paper towel. Then add the ground beef and diced onion to the hot pot and cook until the meat is browned and no longer pink.
Press Cancel and drain the ground beef and onion mixture and return the mixture to the pot. Now add the bacon bits, water and Worcestershire sauce to the pot and stir.
Then add the can of Rotel and cream cheese and place on top of the ground beef. DO NOT STIR.
I will repeat DO NOT STIR!
The reason behind not stirring is that both the tomatoes and cream cheese will burn on the bottom of the pot during the cooking process. However, when placed on top of the meat you will have no worry of receiving the dreaded BURN notice.
Lock the lid in place and move the valve to the SEALING position. Then press Pressure Cook/Manual on HIGH pressure for 4 minutes.
When the cook timer is up quick release the pressure by moving the valve to the VENTING position. Carefully open the pot and stir.
Next, add the Monterey-Jack cheese to the Instant Pot and stir the bacon cheeseburger dip until everything is well combined.
Allow the pot to continue to be on the KEEP WARM setting until ready to be served. Serve right out of the pot or transfer the dip into a serving bowl and serve with tortilla chips, toasted baguettes or crackers.
Unless of course you are keeping it completely low-carb. If so, serve with Keto crackers, vegetable slices, or Parmesan crisps.
Frequently Asked Questions
Absolutely! Use a skillet to brown the bacon, ground beef and onions. Drain and put all the ingredients, including the shredded cheese into a crock pot. Cook on HIGH for 1 hour or Low for 2-3 hours and serve.
You sure can. Saute the bacon, ground beef and onions in a medium sauce pan. Drain and then put all the ingredients back in the pot and cook over medium-low heat until the cheese is melted and the mixture is blended together.
You can make this Instant Pot Bacon Cheeseburger dip customized to however you prefer. Feel free to add some diced pickles, relish, or even pickled jalapeños to the mixture. If you don’t eat pork, you can use turkey bacon as a substitute as well.
This recipe refrigerates well and can be reheated in the microwave, on the stove, in a crock pot or even in the Instant Pot. For reheating in the Instant Pot, place one cup of water in the bottom and place the trivet in the water. In an oven safe dish, add the dip and place on the trivet. Steam (valve in the sealed position) for 5 minutes. Quick release the pressure, stir and serve.
Other Delicious Instant Pot Dip Recipes
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- 4 slices of bacon, cut into bite sized pieces
- 1/2 pound lean ground beef
- 1/4 cup diced onion
- 1/4 cup water
- 1 TBSP Worcestershire sauce
- 10 oz. can Rotel diced tomatoes with green chile peppers
- 8 oz. cream cheese cut into cubes
- 8 oz. shredded Monterey Jack cheese
- Turn Instant Pot on Saute and wait until the display reads HOT. Add bacon pieces and cook until browned. Using a slotted spoon scoop out and place on plate lined with paper towel.
- Add the ground beef and diced onion to the hot pot and cook until the meat is browned and no longer pink. Press Cancel and drain the ground beef and onion mixture and return to the pot.
- Add bacon, water and Worcestershire sauce to the pot and stir. Then add the can of Rotel and cream cheese and place on top of the ground beef. DO NOT STIR.
- Lock the lid in place and move vent into the SEALING position. Pressure Cook/Manual on HIGH pressure for 4 minutes.
- When the cook timer is up quick release the pressure by moving the valve to the VENTING position.
Carefully open the pot and stir. Add the Monterey-Jack cheese and stir until everything is well combined.
- Allow the pot to continue to be on the KEEP WARM setting until ready to be served.
Serve right out of the pot or transfer the dip into a serving bowl and serve with tortilla chips, toasted baguettes or crackers.
This is a very mild dip. If you would like to add some heat, at 1/4 teaspoon of cayenne pepper before pressure cooking, or stir in Sriracha sauce at the end.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 209Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 381mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 13g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.