I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.
This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 cups uncooked black beans, rinsed
- 1 red onion, chopped and divided
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- seasoning blend (above), or 1 1/2 tablespoons taco seasoning
- the zest and juice of 1 lime
- 1/4 teaspoon hot sauce
- bell peppers, finely chopped (I used mini sweet peppers for more color)
- reserved red onion, chopped
- pico de gallo
- sour cream (omit to make dairy-free)
- tortilla chips
If using, prepare your seasoning blend. Stir together the cumin, chili powder, smoked paprika, onion powder, garlic powder and salt.
Rinse and drain your black beans and add to the multi-cooker.
Chop your red onion, mince the garlic, and drain the diced tomatoes. Reserve about 2 tablespoons of the chopped red onion for topping.
Add the remaining red onion along with the garlic diced tomatoes, broth or water, olive oil, and seasoning blend to your multi-cooker.
Stir to combine.
Secure the lid on your multi-cooker, making sure the pressure release valve is in the locked position. Press the “beans” setting on your multi-cooker and adjust to “more” to set for 30 minutes at high pressure. Press “start.”
Once the unit has reached optimal cooking pressure (~10 minutes), the unit will beep once and start counting down from 30 minutes. You’ll notice that the pressure release valve rises up during this time. The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours.
While waiting for the multi cooker to cook, zest your lime into a small bowl. In a separate bowl, juice the lime and add the 1/4 teaspoon hot sauce.
Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.
Let the unit cool down for 15 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait for the float value to drop down before opening the pressure cooker.
Add in the reserved lime juice and hot sauce, stirring to combine.
Using an immersion blender if you have one , blend the mixture until smooth. If you don’t have an immersion blender, carefully add the mixture to a blender and blend (with the center of the top removed and covered with a dish towel) until smooth — be careful, the mixture is hot!
Spoon into a serving bowl and top with your desired toppings and tortilla chips.
There is a tasty subtle spice to this dip that I love! If you’re a spice fan, add a bit more hot sauce before blending. The texture is really nice as well — nice and creamy to contrast the toppings.
This can be served warm or at room temperature.