Multi Pot Nacho Dip
1 lb Loose Sausage
1 lb Ground Beef
1 16-oz Jar of Salsa
1 12-oz Can Cream of Chicken Soup
1 Can Evaporated Milk
1 lb Cheddar Cheese, shredded
1/4 Cup Water
Prepared Martin’s Toast Crackers, for serving
Use the saute function on a multi-pot to brown sausage and beef in the multi-cooker with the lid off. Press “cancel” to turn off.
Add salsa, cream of chicken soup, evaporated milk, cheese, and about 1/4 cup water to the multi-pot.
Close lid and vent on multi pot. Use the pressure cooker function on high and cook for 10 minutes.
Then, release steam from vent using a long-handled spoon or spatula until steam has slowed. Remove lid and stir.