Instant Pot® Sausage Queso

• 1 pound bulk country sausage
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large jalapeno pepper, seeded and diced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (12 fluid ounce) can or bottle light beer
• 1 (10 ounce) can diced tomatoes with green chiles
• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded Monterey Jack cheese

1. Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.

country sausage, olive oil, onion, jalapeno pepper, chili powder, ground cumin, light beer, tomatoes, cheddar cheese, shredded monterey

Taken from www.allrecipes.com/recipe/268011/instant-pot-sausage-queso/ (may not work)