(Total Time: 33 MIN| Serves: 10)
¾ pound white American cheese slices
1 cup shredded Queso cheese mix
8-ounce softened cream cheese
1 (15-ounce) can sugar-free Rotel tomatoes
1 tbsp. butter
1 tbsp. chopped garlic
1 tbsp. unsweetened almond milk
1 tsp dried oregano
Line the bottom a heatproof bowl with a piece of foil.
In the prepared bowl, place all ingredients and stir to combine.
With a piece of foil, cover the bowl.
Arrange a steamer trivet in the bottom of Instant Pot. Add 1 cup of water in Instant Pot.
Place the bowl on top of the trivet.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 18 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and transfer the bowl to a counter.
Remove the foil and immediately, beat until smooth.
Per Serving (Calories 278|Total Fat 23.9g| Net Carbs 0.52g| Protein 11.1g| Fiber 0.6g)