Instant Pot Ground Meat Nacho Dip
Does your family enjoy a good Mexican appetizer that’s filling and hearty? We sure do. Ready in just minutes, Instant Pot Ground Meat Nacho Dip is full of ground beef (use your favorite ground meat), salsa, black beans, cream cheese, and shredded cheddar.
To serve, top with your favorite Mexican toppings and tortilla chips.
Instant Pot Ground Meat Nacho Dip Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
My family is Mexican food crazy. I swear they could eat it every night of the week and be happy as larks. I’m not complaining!
Save this Recipe
Enter your email address and we will send you this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
Since we raise cattle, we always have a freezer full of ground beef so that’s typically what I use to make this dip.
But, because my sons are hunters, we often have ground venison in the freezer, too. That means I’m always on the look out for flavorful recipes that compliment the flavors of deer meat.
This is one of those recipes! It’s delicious when made with ground venison.
Some of our other favorite Mexican dishes include Chicken and Bacon Black Bean Enchiladas, Crunchy Quesadilla Wraps, and Big Santa Fe Chicken Casserole.
**You can find lots of other Mexican recipes on my blog right here.
What to love about this ground meat recipe
- How fast and easy it is!
- You can use any type of ground meat that you have on hand – venison, turkey, bison, pork.
- You’ll probably already have most of the ingredients on hand.
Ingredients you need to make this recipe
- Lean ground beef
- Spices: kosher salt, chili powder, cumin, granulated onion (or onion powder)
- Garlic, may substitute granulated garlic or garlic powder
- Jalapeno, may substitute diced green chilies
- Beef broth
- Black beans
- Salsa
- Cream cheese
- Shredded cheddar cheese
- Your favorite Mexican food toppings, such as sour cream, salsa fresca, chopped scallions, sliced black olives, etc.
What you’ll learn from this recipe
- How the Instant Pot works as a multi cooker – you can use the saute setting for cooking and browning ingredients as well as the pressure cooker setting to cook foods quickly under pressure
- What temperature to cook ground beef to so that it’s safe to eat
- Suggestions for other ground meats to use
- Why you don’t want to stir or combine ingredients once they are layered into the Instant Pot to cook under pressure
How to make nacho dip in just a few easy steps
**Print the full recipe from the RECIPE CARD at the bottom of this post
Using the sauté setting on your Instant Pot, add the ground beef, salt, and spices to the pot as soon as it’s nicely preheated.
Crumble the beef, cooking it until no pink remains all throughout the ground beef.
Once the crumbled meat is completely and thoroughly browned, it will have reached a safe internal temperature of 160-165 degrees; drain any excess fats.
Top the ground beef with the garlic and jalapeño, then add the broth. Layer the black beans over the beef, then top the beans with salsa.
Do not stir or combine the ingredients together – leave them layered!
Lock the Instant Pot lid into place; turn the valve to the “sealed” position. Using the manual setting, set the timer for 5 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, use a natural release for 5 minutes, then a quick release to fully remove any pressure that may remain in the Instant Pot.
Carefully unlock and remove the Instant Pot lid; add the cubes of cream cheese and shredded cheese, gently stirring the dip until well combined and creamy.
Serve the warm dip at once, topped with your favorite toppings, and tortilla chips.
Common Questions Asked About This Recipe
Which tools are helpful when making Instant Pot dips?
This recipe uses a 6-quart Instant Pot. Or, if you prefer another brand of electric pressure cooker, I really recommend the Cuisinart 6-quart because it’s so simplistic and easy to use. Keep in mind that all electric pressure cookers, no matter which brand they are, work under the same premise.
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Ground meat crumbler/chopper– If you cook a lot of ground meats like we do, you definitely need a meat crumbler to make it fast and easy.
What other ground meats can be used in this dip recipe beside ground beef?
Great question! You can substitute just about ANY ground meat…such as ground venison, ground pork, ground turkey or chicken, or even ground bison. They are all equally delicious in this recipe.
Why does this recipe specify NOT TO STIR the ingredients before pressurizing the Instant Pot?
The liquid in the pot (which in this recipe is the broth) needs to be able to easily circulate inside the Instant Pot so it can create the steam needed to make the pot pressurize. If you stir the ingredients together, that liquid (the broth) is no longer available to circulate freely and do it’s job.
More favorite meat recipes to enjoy –
- TWO-MINUTE GARLIC BUTTER SIZZLE STEAKS
- COUNTRY-FRIED STEAK FINGERS WITH CREAM GRAVY
- AIR FRYER MARINATED STEAK BITES
- SMOKED SAUSAGE BACON SHOTS
- INSTANT POT EYE OF ROUND ROAST (DELI-STYLE ROAST BEEF)
Printable Instant Pot Ground Beef Nacho Recipe
Instant Pot Ground Meat Nacho Dip
Ingredients
- 1 lb. lean ground beef, or any ground meat you prefer
- 1 tsp. kosher salt
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. granulated onion, or onion powder
- 3 cloves garlic, crushed, may substitute 1 tsp. granulated garlic or garlic powder
- 1 jalapeño, seeds and membranes removed, minced, may substitute diced green chilies, if preferred
- 1/4 cup beef broth
- 15 oz. can black beans, drained and rinsed
- 15 oz. jar of your favorite salsa
- 4 oz. cream cheese, room temperature, cubed
- 1 cup shredded sharp cheddar
- Your favorite Mexican toppings, such as salsa, chopped scallions, sliced black olives, sour cream, shredded cheese
Instructions
- Using the sauté setting on your Instant Pot, add the ground beef, salt, and spices to the pot as soon as it’s nicely preheated. Crumble the beef, cooking it fully until no pink remains; drain any excess fats.
- Top the ground beef with the garlic and jalapeño, then add the broth. Layer the black beans over the beef, then top the beans with salsa. **Do not stir or combine the ingredients together – leave them layered!
- Lock the Instant Pot lid into place; turn the valve to the "sealed" position. Using the manual button, choose High Pressure, setting the timer for 5 minutes time, bringing the Instant Pot to full pressure.
- When the timer sounds, use a natural release for 5 minutes, then a quick release if any pressure remains in the Instant Pot.
- Unlock and remove the lid; add the cream cheese cubes and shredded cheese, gently stirring the dip until well combined and creamy.
Notes
We love hearing from our readers and followers, so leave us a comment if you’d like. If you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.
Let’s Get You Cookin’,
Chef Alli
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends. We may receive a small compensation when you use these links. This really helps us keep the recipe blog moving forward. Thank you so much!