Mexican Beef Dip

(Total Time: 35 MIN| Serves: 10)


1 tsp butter

½ pound grass-fed lean ground beef

5 cut into bite-sized pieces bacon slices

10-ounce canned diced tomatoes with green chile peppers

8-ounce cubed cream cheese

8-ounce shredded Monterey Jack cheese

4 tbsp. filtered water


Place the butter in the Instant Pot and select “Sauté”. Then add the bacon and cook for about 5-6 minutes.
Transfer the bacon onto a paper towel-lined plate to drain.
Add the beef and cook for about 8-10 minutes.
Select the “Cancel” and drain the grease from pot.
Place the bacon, tomatoes, cream cheese and water, without stirring.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 4 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and immediately, stir in Monterey Jack cheese.
Serve immediately.
Per Serving (Calories 293|Total Fat 22.7g| Net Carbs 0.21g| Protein 19.8g| Fiber 0.3g)