Pressure Cooker Cheesy Bacon & Corn Dip
Every party needs a recipe that can hold its own.
I personally prefer finding a good set of recipes and using them over and over, changing them up with a few new ingredients, and then moving on.
One of our party foods that are a staple for every season is my Pressure Cooker Cheesy Bacon & Corn Dip.
What differentiates this dip from any other dip is the versatility of ingredients as well as what this can be spread onto.
From crackers to pita chips and even hard crusty baguette chips, the dipping possibilities are endless.
Best of all, this recipe can be used as a topping for a baked potato or even as a filling in between a filleted chicken breast!
Cheesy bacon and corn dip is a great choice for any holiday, party, gathering, and even the big game day!
In fact, Cheesy bacon dip is one-pot easy and can be made in both a pressure cooker or even the microwave.
Are you ready to create this pressure cooker cheesy bacon and corn dip and get ready to crave it when you don’t have it made!
Cheesy Bacon & Corn Dip
Once you plow through your holiday refrigerator, you might find some of this ‘stuff’ just hanging about.
This is a great way to use up some frozen corn you might have or some of those pepper rings you open and don’t finish etc.
Or you might just want to buy all the ingredients.
It’s easy, simple, and delicious.
What to Dippity-Do with?
What should I serve with this dip?
First, you definitely want to give anyone that wants this dip a small dipping cup.
Yes, it can be messy but it’s also filling.
Rather than scattering across chips, provide mini bowls next to the pot.
Make sure you find dishwasher safe mini glass bowls so you don’t get stuck hand-washing!
Honestly, you can purchase any pressure cooker.
I used this particular pressure cooker for a while, and then I switched to an Instant Pot because it is more mainstream.
Either will keep the temperature even and warm.
Steaming Not Cooking
Saute mode and steam mode will be the 2 that you will, go-between.
You don’t want to cook the cheese in the instant pot or you will have a glorious mess.
So, you will use saute and steam to achieve the creaminess that is necessary.
Steaming is a great mode of coking on the pressure cooker as it really creams and thickens.
This recipe is simple and tasty and great with thick chips!
- 8 Pieces of bacon – cooked and crumbled
- 3 Cups of Cooked Corn: drained and rinsed.
- ¼ C Mild Pepper Rings cut up into pieces
- ¼ C Red Pepper: cored chopped
- ½ C Onion: peeled and chopped
- 8 oz Cream Cheese softened
- 2 Tbsp. Milk
- 2 Tbsp. Canola Oil
- Spice Mixture: A Teaspoon each of sugar salt, pepper, smoked paprika, garlic powder.
- Additional 2 Tablespoons Smoked Paprika *Optional
- ½ C Parmesan Cheese
- 2 C Shredded Mozzarella Cheese
- *Secret Ingredient - 4 Quick pours of Hot Sauce optional
- Cut chives to garnish or green onion top *Optional
- Bacon, cook, crumble, set aside.
Spices, make the mix, divide in half.
Choose Sauté Mode
- Add Oil, Onions, Peppers (both the mild pepper rings and the red pepper)
- Next use 1/2 of the spice mixture, set the rest aside.
- Stir to combine, making sure that the peppers and onions sweat and soften.
- You can add the hot sauce in here again it's optional or after completing the steam cycle ahead.
- About 8 minutes into the sweating on Saute, add in the corn and the cream cheese.
- Mix well.
- Then add in the rest of the reserved spice mixture.
- Stop SAUTE Mode.
- Place Lid On.
- CHOOSE STEAM FOR 5 MINUTES
- Release Lid after and turn to Saute for 5 minutes more.
- Add in bacon and mozzarella and if you want, add in the additional smoked paprika.
- Allow this to rest for about 10 minutes, then serve warm with chips or crusty bread or over baked potatoes.