If you want your dip to be extra thick and creamy, add up to 1/4 cup of flour. Stir about 3-5 minutes or until it's thickened.
If you want a thick layer of cheese on the dip, sprinkle an extra cup of cheddar or Monterey jack on top and set it to Pressure Cook-manual for 2 minutes. Do a manual release.
This dip can be kept warm using the Keep Warm setting on the Instant Pot for up to one hour. Serve with crackers, tortilla chips, toasted baguette, or crudites. Store any leftover dip in an airtight container in the refrigerator for up to two days.