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Instant Pot Cheddar Bacon Ale Dip

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

 18 oz cream cheese, softened
 ¼ cup sour cream
 1 ½ tbsp dijon mustard
 1 tsp garlic powder
 1 cup "Knotty Blonde Ale" from Old Yale Brewing
 1 lb bacon strips, cooked and crumbled
 2 cups shredded cheddar cheese
 ¼ cup heavy whipping cream
 1 green onion, thinly sliced
 Soft pretzel bites

In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.

Select saute setting, and adjust for normal heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Featured Beer

Old world hops meet new in Old Yale Brewing's Knotty Blonde; carefully crafted to have a subtle grapefruit flavor with a frothy, creamy head. Clean and crisp.

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