Instant Pot Black Bean Dip

Ingredients

• 1 lb dried black beans, rinsed and picked over
• 4 cups water
• 1 small yellow onion, quartered
• 3 cloves garlic, smashed
• 1 jalapeno, halved and seeded
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt, plus more to taste
• 2 tablespoons lime juice
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• tortilla chips for serving

Nutrition (estimated per serving)

Method

1. Pour the 1 lb dried black beans into a colander and rinse under cold water, picking out and discarding any shriveled beans or small stones; there is no need to soak them beforehand for this method.
2. Add the rinsed beans, 4 cups water, quartered onion, smashed garlic, and halved jalapeno to the Instant Pot insert. Do not add salt yet; salting dried beans before they finish cooking can toughen the skins.
3. Lock the lid and set the valve to Sealing. Select Manual or Pressure Cook on High Pressure for 30 minutes.
4. When the timer ends, let the pressure release naturally for 15 minutes, then carefully turn the valve to Venting to release any remaining steam, keeping hands and face away from the vent.
5. Check a few beans by pressing one between your fingers or biting it; it should be fully soft with no chalky or hard center. If beans are still firm, seal the lid again and pressure cook on High for 5 more minutes, then natural release for 10 minutes.
6. Remove and discard the jalapeno halves if you want a milder dip, or leave them in for more heat. Using a slotted spoon, scoop out about 1 cup of the beans and set aside for texture; this is optional but gives the dip a chunkier finish.
7. Stir the 1 teaspoon cumin, 1 teaspoon chili powder, 1 1/2 teaspoons salt, and 2 tablespoons lime juice into the pot with the remaining beans and cooking liquid.
8. Using an immersion blender directly in the pot, blend the beans until mostly smooth, leaving a little texture; if you do not have an immersion blender, carefully transfer the beans and liquid in batches to a stand blender, venting the lid slightly and covering with a towel to let steam escape safely, and blend until smooth.
9. Stir the reserved whole beans back into the blended dip for texture. Taste and add more salt or lime juice as needed; the dip should taste bright and well-seasoned, not flat.
10. Press Saute and cook the dip uncovered for 5 minutes, stirring often, if it looks too thin; it should coat the back of a spoon.
11. Stir in the 1 cup shredded cheese until melted and fully combined, then press Cancel to turn off the heat.
12. Transfer the dip to a serving bowl, sprinkle with the 1/4 cup chopped cilantro, and serve warm with tortilla chips.

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