Mexican Bean Dip (Instant Pot)

One of the easiest things to make in the Instant Pot is Bean Dip – and while it might be something that’s quite popular in Mexican restaurants (usually with a huge bowl of chips)… it’s quite expensive to take a family of 7 out for dinner.

Yikes and Yikes – if and when we happen to eat out, and it’s not often, it’s usually at least $35 – $50, if not more… even if we try to watch what we buy.  As much as I love eating out every now and then, it’s not something we can make a habit of because it gets incredibly expensive.

This bean dip is absolutely incredible… it is SO stinkin’ easy, and the kids go wild for it.  We use our Instant Pot to throw it together – dump the ingredients in the pot, turn it on and go tackle on another project for a little while (like cleaning the truck outside!)

 
Set the pot for 45 minutes and patiently wait. 

Once the pot beeps done, the beans should have soaked up most of the water, so pour the entire contents into the blender and hit puree – add in 1 tsp of salt and 1 tsp of chili powder (or more to taste).  Voila – you have easy bean dip that doesn’t break the bank.  

Sprinkle a little queso fresco on the top and enjoy with some tortilla chips while it’s still hot. The dip refrigerates well, so if you have any left, just cover with saran wrap and heat up the next day for the family.

Just give it a quick stir after popping it back in the microwave and dive right back in.

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Mexican Bean Dip ( Instant Pot)

Yield: 3 C.

Serves 6

Ingredients

• 1 C. dry pinto or peruano beans
• 4 C. water
• 4-5 chiles de arbol, stem removed
• 1 tsp salt (or more to taste)
• 1 1/2 tsp chili powder
• Optional: queso fresco for sprinkling on top

Instructions

1. In your Instant Pot, add the peruano beans and water, along with the chiles de arbol.
2. Close the lid and seal the valve. Set the pot on High (manual pressure) for 45 minutes.
3. Once the beans are done, do a natural release for 10 minutes, then quick release any remaining pressure.
4. Pour the contents of the Instant Pot into the blender along with the salt and chili powder, and puree until smooth.
5. Pour into a bowl and sprinkle with queso fresco and enjoy with tortilla chips.
6. Cover and refrigerate leftovers - heat up the next day, and stir well to distribute the heat before diving in.

Notes

1 C. of dry beans is 3 C. cooked - giving a cup of water as the buffer for blending. If you wish to double the recipe, please keep the same ratio of 1:4 (beans to water). Too much water and the dip will be watery; too little water and the beans will be dry. Add more chile de arbol if you wish to have even more zip.

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Looking for other Mexican recipes? Find over 20 recipes here for Tamales, Chocolate Tamales, Mole, and more.