PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

4oz (110g) pepper jack cheese, shredded

4oz (110g) cheddar cheese, shredded

1 tbsp cornstarch

1 tbsp olive oil

2 tbsp chopped shallot

1 small poblano pepper, stem removed, and finely chopped

1 jalapeño pepper, stem removed, and finely chopped

¹⁄₂ tsp kosher salt

¹⁄₂ cup From-Scratch Chicken Stock or low-sodium chicken stock

¹⁄₂ cup canned diced tomatoes with green chiles

5 dashes hot sauce (optional)

1. In a medium bowl, combine the pepper jack, cheddar, and cornstarch. Toss well to combine, and set aside.

2. Select Sauté, and add the olive oil to the inner pot. Add the shallot, poblano, jalapeño, and kosher salt, and sauté for 2–3 minutes. Add the chicken stock and tomatoes. Stir well.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, and add the cheese mixture. Whisk continuously until the cheese is completely melted, and a smooth consistency is achieved.

5. Transfer to a serving bowl, and add the hot sauce (if using). Serve hot.