Directions

1. Set to "sear" and add butter and flour. Whisk together until mixture bubbles and becomes foamy.
2. Add milk, cheese, and diced tomatoes with green chilies.
3. Close lid and lock. Set to "soup" and adjust for 5 minutes.
4. When done, natural release, 5 minutes.
5. Afterward, quick release until all pressure is released.
6. Open and remove nacho cheese from pot. Stir in sea salt and chili powder to taste.