Queso Supreme with Sausage, Tomatoes, and Chiles
Our IP Version of ROSA’S CAFÉ AND TORTILLA FACTORY’S Queso Supreme with Sausage, Tomatoes, and Chiles

Want to make queso for dinner? Try this old-school version, stocked with sausage and modeled on the one served at Rosa’s Café. It’s always served with a simple salsa on top. You can skip our pared- down mix of tomatoes and scallions that sort of replicates theirs and instead buy a readymade salsa or pico de gallo at the store. But the flavors won’t be as fresh.

Avoid Italian- flavored sausages (or any with lots of added flavorings). Instead, look for a simple, fresh sausage mixture. (You can often buy sausage meat in bulk at the meat counter.) If you want to take this queso over the top (and deviate from Rosa’s classic), substitute fresh Mexican chorizo, removed from its casings, crumbled, and browned in the insert.

There’s no heat here, other than the chiles in the cans of Rotel tomatoes. If you want the queso spicy but aren’t exactly sure how spicy you can handle it, use one can of mild Rotel tomatoes and one of hot.

In the restaurant, the dip is served in a fried tortilla (or tostada) bowl. If you want to get authentic, buy several and serve the dip in them. (Just FYI, we had to increase the amount of dip to get the proper pressure in an IP, so you’ll need two, maybe three tortilla bowls.)
6 to 8 servings
Cook Time
25 minutes
6 to 8 servings
Cook Time
25 minutes
  • 2lbs breakfast- style plain pork sausage or Jimmy Dean sausage “regular” flavor
  • Two 10-ounce cans of hot or mild Rotel tomatoes with chilies(2 1/2 cups)
  • 2lbs Velveetadiced (5 cups)
  • 1 large globe tomatodiced (3/4 cup)
  • 6 medium scallionstrimmed and thinly sliced (1 1/2 cups)
  • corn tortilla chipsfor serving
  1. Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes. Press START if needed.
  2. As the pot heats, crumble the sausage into the insert set in a 5- or 6-quart Instant Pot. Cook, stirring occasionally, until lightly browned, about 5 minutes. Use a large cooking spoon or a flatware tablespoon to scoop out and discard most of the rendered fat in the insert. (Just don’t put the fat down the drain!)
  3. Stir in the Rotel tomatoes until well combined. Turn off the SAUTÉ function and lock the lid onto the pot.
  4. Set pot for PRESSURE COOK or MANUAL on LOW pressure. Set the time for 3 minutes with the KEEP WARM setting off. The valve must be closed.
  5. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  6. Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes. Press START if needed.
  7. Stir the mixture as it comes to a bubble. Stir in the Velveeta until melted, about 1 minute. The moment the Velveeta starts to bubble, turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for a few minutes.
  8. To serve, pour the dip into a serving bowl and top with the chopped tomatoes and scallions. Or pour it into tostada shells and top with the fresh ingredients. In any event, serve it with more tortilla chips for dipping.
Recipe Notes

Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts. You must also add 3 tablespoons chicken or vegetable broth with the canned tomatoes and chilies.
• For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must double all of the ingredient amounts (and make a ton of queso).