Instant Pot Black Bean Dip
Ingredients:
1.5 cups dried black beans
1 medium onion, diced
4 cloves garlic, peeled + minced
2 medium jalapeños (approx. 1/3 cup chopped)
14.5 oz canned crushed tomatoes
1 + 3/4 cup vegetable broth
1.5 TBSP avocado oil
juice of 1 lime
2 tsp ground cumin
1 tsp smoked paprika
3/4 tsp sea salt
1/2 tsp chili powder
1/2 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
TOPPING OPTIONS:
chopped tomatoes
sliced jalapeños
diced bell pepper
chopped red onion
cilantro
sour cream
greek yogurt
salsa
pico de gallo
guacamole
Directions:
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.
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.
