Instant Pot Black Bean Dip
User Reviews
4.5
51 reviews
Excellent
Instant Pot Black Bean Dip
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This dip is a total breeze to throw together! No cans needed! Simply grab a bag of dried beans and get ready for a party-perfect vegetarian dip that's easy, make-ahead, and SO delicious!
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Ingredients
- 1.5 cups dried black beans
- 1 medium onion, diced
- 4 cloves garlic, peeled + minced
- 2 medium jalapenos (approx. 1/3 cup chopped)
- 14.5 oz canned crushed tomatoes
- 1 + ¾ cup vegetable broth
- 1.5 TBSP avocado oil
- Juice of 1 lime
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ¾ tsp sea salt
- ½ tsp chili powder
- ½ tsp ground coriander
CHEESY BAKED BLACK BEAN DIP
- make the above recipe and after cooking add...
- 4 ounces softened cream cheese
- 1 cup freshly grated pepper jack and/or cheddar cheese
TASTY TOPPING OPTIONS
- chopped tomatoes
- Sliced Jalapenos
- Diced bell pepper
- chopped red onion
- cilantro
- sour cream
- Greek yogurt
- salsa
- Pico de Gallo
- guacamole
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Instructions
- Rinse your black beans and toss them in your Instant Pot.
- Dice and chop your veggies and mince your garlic.
- Add veggies, garlic, tomatoes, broth, oil, lime juice, and spices to the pot and mix.
- Press the bean button and cook for 30 minutes high pressure.
- Allow a natural release (NR) for 10 minutes then quick release (QR) remaining pressure.
- Use an immersion blender (or a blender or food processor) to blend the tip into creamy deliciousness and once cooled slightly, give it a taste. You can adjust the spiciness by adding anything from hot sauce, spicy salsa, red pepper flakes, or cayenne to the mix and add any extra spices/salt to suit your tastes. As written, it's on the mild side.
- Serve piled high with all your favorite toppings and dig in!
CHEESY BAKED BLACK BEAN DIP
- Craving an easy cheesy baked black bean dip? Fabulous! Preheat your oven to 350 degrees F. Add cream cheese to your bean dip before blending (if you forget you can still do this after the fact, no biggie) then pour into a lightly greased cast iron skillet and top with grated cheese. Bake until hot and bubbly, approx. 15 minutes.
- For an extra cheesy dip, feel free to add 8 oz cream cheese and extra cheese on top. My husband and I can't resist doing this from time to time - it's a total indulgence and great for a game day spread!
Notes
- Recipe yields approx. 6 cups of dip. Portioned into 1/4 cup servings, yields 24 servings. Easily feeds a large crowd and leftovers are fantastic the next day. This recipe is make-ahead + freezer friendly - woot!
- Have some dip left over? Try it as a base for tacos or quesadillas topped with cheese, salsa, and veggies. SO GOOD!
- No avocado oil? No problem! Use your favorite healthy oil and you're good to go!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
76kcal
(4%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
181mg
(8%)
Potassium
253mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
209IU
(4%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 181mg | 8% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
51 reviews
Excellent
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