Taco Bell Nacho Cheese Recipe That Works in Your Pressure Cooker
This homemade Taco Bell Nacho Cheese recipe is quick, creamy, and ready in minutes using your pressure cooker. Perfect for dipping or drizzling!
Equipment
- 1 Small saucepan
- 1 Wooden spoon or heatproof spatula
- 1 Pressure cooker
- 1 Measuring cups and spoons
Ingredients
Main ingredients
- ½ Cup Kraft Cheez Whiz
- ¼ Cup Pickled Jalapeno Brine Old El Paso preferred
- 1 tablespoon Whole Milk
- 2 Kraft American Cheese Slices Torn into pieces
Instructions
Instructions
- Add the Cheez Whiz, pickled jalapeno brine, and whole milk into your saucepan first. This gets all the flavors started blending.
- Place the saucepan over low heat. Stir gently but steadily until the mixture is smooth and heated through. This usually takes about 5 minutes — patience is your friend.
- Tear the American cheese slices into smaller pieces. This helps them melt faster once added.
- Add the torn American cheese to your saucepan. Keep stirring to blend those creamy bits right in.
- After everything’s smooth and melted, transfer the cheese sauce to your pressure cooker’s inner pot. Lock the lid and set to cook on low pressure for 2 minutes. Use the natural release method before carefully opening the lid and stirring. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk to revive texture.