Slow Cooked Bacon Cheeseburger Dip in the Instant Pot
What did you serve for Super Bowl Sunday? I made this delicious bacon cheeseburger dip for the Super Bowl party my husband and I attended. I used to make this on the stove and the slow cooker, but that was years ago! Today I made this in the Instant Pot. I’m sure there’s a way to use the pressure cooking feature to make this, but I didn’t have time to figure that out today. This recipe is adapted from this delicious slow cooker recipe, but I’ve modified it and I make this in the Instant Pot using the slow cooker function.
After cooking the dip in the Instant Pot, I moved most of it to this cute little slow cooker that came with my first Crock Pot. It was nice to keep the dip warm once I arrived at the party, and it was easy to travel with this little slow cooker in my insulated lunch tote. Thhe picture below shows my dip in the cute little slow cooker once I was at my destination.
A few notes to share: for a crowd, you may want to double this recipe, but we were told some of the guests had to eat dairy-free and gluten-free, so I didn’t want to make such a large amount of dip for the football fans. This is gluten-free, and it’s better than using that plastic-like cheese that melts really well. For the bacon, I used cold, chopped bacon bits from the deli, but if you’re making your own bacon bits, you don’t need to crisp up the bacon when the recipe calls for that. We love this dip and I hope you’ll enjoy this crowd-pleasing, perfect game day dip as much as we do!
Don’t you just want to scoop this up with a salty tortilla chip? YUM!! Am I crazy thinking it might be good with some cold, chopped dill pickles on top? I may try that next time!
1 T. avocado or olive oil (approximate measurement)
1/2 white onion, finely diced
6 oz. cooked, real bacon crumbles/bits, plus 2 Tablespoons
1 lb. lean ground beef or turkey
Salt & pepper, to taste
8 oz. package of cream cheese, cut into 10 chunks
16 oz. (2 cups) shredded medium cheddar cheese
10 oz. *MILD* Ro-Tel tomatoes and diced chilis
1 t. dried parsley
1 small tomato, diced
1 t. chopped, fresh parsley
Tostitos Scoops corn tortilla chips
* Push the SAUTÉ button on the Instant Pot and adjust the heat to “normal.”
* The display will say “HOT” when it’s preheated and hot enough for the next step.
* After preheating, add a swish of avocado or olive oil. Adding the oil after the pan is hot will turn it into a nonstick pan. Swirl the oil around to coat the pan.
* Sauté diced onion and after a few minutes, add 6 oz. of cooked bacon bits, reserving 2 tablespoons for garnish. I like adding the bacon at this step because it crisps up the bacon again if I used store bought deli bacon bits or Hormel bacon bits.
* Stir and sauté for about two minutes until the onion is almost translucent and bacon is crisp.
* Add the ground beef or turkey to the onions and bacon break apart the meat with a wooden spoon, cooking until it’s no longer pink.
* Season the meat with salt and pepper, to taste.
* Once the meat is browned, turn off the Instant Pot and drain the meat mixture of its grease.
* Turn the Instant Pot back on and SAUTÉ the mixture on the “low” setting as you stir in the cream cheese, cheddar and Ro-Tel tomatoes along with their juices.
* Sauté the mixture until everything is well-combined and the cheese is melting.
* Cover with the Instant Pot slow cooker lid and push the CANCEL button, then the SLOW COOK button and adjust the settings to “low” and set the time for 2 hours.
* Check on the dip and stir occasionally, so it doesn’t stick.
* Just before the dip is finished cooking, heat up the reserved 2 tablespoons of bacon crumbles in a small pan on the stove and drain on a paper towel.
* Once the dip is ready to serve, stir in the dried parsley. Transfer the dip to a small slow cooker for serving, or a medium size serving bowl and garnish with remaining bacon crumbles, chopped tomato and fresh parsley.
* Serve with Tostitos Scoops and enjoy!