Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This mashup of the classic cheesy dip chile con queso with the beans and vegetables of a chili is the best of both worlds.

EatingWell Magazine, January/February 2021


Credit: Jacob Fox

Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in an electric pressure cooker set to Sauté mode. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 1 minute. Stir in beans, tomatoes, broth and salt. Close and lock the lid. Cook on high pressure for 10 minutes. Carefully release the pressure manually.

  • Mix shredded cheese and cream cheese into the chili, stirring until melted and smooth. Stir in lime juice. Top with tortilla chips and cilantro and serve with lime wedges, if desired.


To make ahead: Prepare through Step 1; refrigerate for up to 3 days or freeze for up to 3 months. Reheat before continuing.

Equipment: Electric pressure cooker

Nutrition Facts

1 ½ cups
304 calories; fat 15g; cholesterol 37mg; sodium 601mg; carbohydrates 26g; dietary fiber 8g; protein 15g; sugars 6g; saturated fat 7g.