Instant Pot Black Bean Dip

Instant Pot Black Bean 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!

Instant Pot Black Bean 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!

Black bean dip is a total staple around here.

We love a good salsa and guacamole is quite literally a way of life… but if there’s not black bean dip to complete the trio I’m always left feeling jilted.

Problem: I don’t always have fresh black beans handy.

I try to always keep a can in my pantry and a few jars of crockpot black beans in my freezer for emergencies but since my entire family scarfs them on the regular, I’m perpetually running out when I need them most.

Instant pot to the rescue!

I can toss dried beans in the pot (DRIED BEANS!!!) and walk away, only to return to the most lusciously fragrant soft and ready black beans evahhhh.

After a little immersion blender action and they’re transformed into a smooth and tasty dip, ready for faceplantage with a mountain of crispy tortilla chips.

No immersion blender? No problem! Add it to your birthday wish list (seriously I love mine so so much) and simply grab your handy dandy blender or food processor. Either will work fabulously buuuuut with an immersion blender the cleanup is like, nonexistent so…. I rest my case. My mother in law gifted me one many Christmases ago and it’s probably my most used appliance aside from my pressure cooker. Love. It. So.

Instant Pot Black Bean 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!

Instant Pot Black Bean 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!

If you need to make this without a pressure cooker, fret not! You can make my skillet black bean queso without one!

Instant Pot Black Bean Dip

This tasty recipe makes TWO different dips!

The first is an uber healthy black bean dip that’s gloriously vegan and ready to scarf right away while the second dip is swirled with melty cheese and baked until hot and bubbly. Both are vegetarian, gluten-free, and oh so delicious! You can even enjoy half au-naturale and then cheesify (pretend that’s a word) the remainder and enjoy the best of both worlds.

Make it ahead of time for a party, to scarf during family game night, or as a welcome addition to taco night. Taco Tuesday has never tasted so good!

Instant Pot Black Bean Dip
4.39 from 13 votes

Instant Pot Black Bean Dip

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!

Course Appetizer
Cuisine Mexican
Keyword Instant Pot Black Bean Dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings
Calories 76 kcal
Author Jenn Laughlin - Peas and Crayons


  • 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


  • make the above recipe and after cooking add...
  • 4 ounces softened cream cheese
  • 1 cup freshly grated pepper jack and/or cheddar cheese


  • chopped tomatoes
  • sliced jalapeños 
  • diced bell pepper
  • chopped red onion
  • cilantro
  • sour cream
  • greek yogurt
  • salsa
  • pico de gallo
  • guacamole


  1. Rinse your black beans and toss them in your Instant Pot.
  2. Dice and chop your veggies and mince your garlic.
  3. Add veggies, garlic, tomatoes, broth, oil, lime juice, and spices to the pot and mix. 
  4. Press the bean button and cook for 30 minutes high pressure.
  5. Allow a natural release (NR) for 10 minutes then quick release (QR) remaining pressure. 
  6. 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.
  7. Serve piled high with all your favorite toppings and dig in!


  1. 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.
  2. 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!

Recipe 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 Facts
Instant Pot Black Bean Dip
Amount Per Serving
Calories 76 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 181mg8%
Potassium 253mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 209IU4%
Vitamin C 3mg4%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Black Bean 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!

Instant Pot Black Bean 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!

If you get a chance to try this Instant Pot Black Bean Dip, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

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This post contains affiliate links for products used to create this delicious recipe!

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Recipe Rating


  • HRose

    I have the lux instant pot. I do not have a bean button. Do you know what I should do. Kind new to this instant pot stuff. Thanks!

    • So I’ve always had the “BEAN” button but did a little research for ya! The default setting for the “BEAN” button is set to cook at high pressure for 30 minutes. So you would set the IP to HIGH and select 30 min. Hope this helps! xo

  • melissa

    5 stars
    Great concept!!
    Served it up for the Superbowl. Going to use leftovers for quesadillas or enchiladas!

  • Jane

    4 stars
    This was my first time cooking beans in the Instant Pot. After listening to my SIL and daughter rave about IP bean dip, I had to try it but wanted a recipe as a starting point. From their description and reading a few other sources, I followed this recipe pretty much to a “T” but I used dry cranberry beans (because that’s what I had on hand) and at the last minute, added 2 cups of water – it just didn’t seem like enough liquid! My beans were not done after 30 minutes so I stirred, closed it up and re-pressurized for another 18 minutes on high. The beans were then cooked and there was some liquid left in the pot, but after using the immersion blender, it became the perfect consistency! My husband raved about the flavor and said it’s WAY better than any canned refried bean product because it isn’t bland! I’m sure it’s much lower in fat and especially sodium so this will be repeated for sure and I wouldn’t hesitate to bring this to a party!

    • Hi Jane! I haven’t had a chance to experiment with dry cranberry beans, but I have for sure noticed different types of beans have different cook times and liquid requirements. I’m super glad you were able to adjust the liquid needed as well as the time for delish results with the bean swap and that the bean dip was a hit! xoxo

  • Barbara

    I’ve always heard that soaking dry beans is helpful for reducing gas/bloating. Since I’m making this for a work function, I’d like to soak them prior if this is true! Lol. Would this change the cook time or any of the liquid ingredients? Thanks!

    • Hi Barbara! So this topic fascinates me to no end and from all the research I’ve done, I have not been able to find definite proof that it helps with gas/bloating whatsoever and actually can also reduce the flavor of the black beans. For this reason I don’t soak mine. If you do choose to soak them, however, it will for sure change the cook time and liquid. Because I haven’t had a chance to test this I can’t advice on how to alter the recipe – but for sure keep me posted if you decided to experiment! xoxo

      • Barbara

        Thanks for responding! I will let you know if I try it 🙂

  • Elizabeth

    5 stars
    Just made this and my kids and I love it! I actually made a bean burrito for my son and he loved it!

    • Casey

      4 stars
      Adding salt to beans can make the skins hard. My beans turned out a little gritty. I added the salt because I’m new to Instant lots and thought maybe the pressure cooker was different. Oops! I know for next time. My beans were older too so I should’ve cooker them longer. Still tastes really good!

  • John

    3 stars
    Tastes delicious but my beans turned out to still be hard after following your recipe to the T. In fact, my Instant Pot gave a warning of “BURN”. After the pressure release, I opened the lid to find that the beans began to scorch the bottom. I added two more cups of water and another 15 minutes and they turned out great.

    Is the water measurement too low in your recipe? Are you supposed to soak the beans prior to cooking? Are you supposed to add the salt after cooking is complete?

    • Hi John! This is my first time hearing that they were hard/dry from anyone who’s made the recipe (so glad you were able to get them to work with more liquid and extra time!) and I’d love to help troubleshoot! What size Instant Pot do you have? Were any extra ingredients added? (so I can help troubleshoot) What type of crushed tomatoes were used? – The beans don’t need to be soaked and the salt is added with the rest of the spices. I’m wondering if your canned crushed tomatoes were different than mine or if there was an IP size difference that altered things a little with cook time/temp. Hoping we can figure it out together – thanks!

      • John

        Hey Jenn,

        I have a 6qt brand new instant pot and I did not deviate from your recipe (additions, subtractions, or different amounts). I used organic stewed tomatoes so perhaps I need to used crushed? I an’t imagine the moisture content is significantly different between the two.

        • Thanks so much for the info John! How watery were the stewed tomatoes? The crushed tomatoes I use are soupy enough to add to the total liquid needed to cook the beans so I might do a test run and see if it makes a difference just in case. While it totally seems like there wouldn’t be a difference, the Instant Pot is so gosh darn fickle and finicky it’s worth testing a zillion ways to know what works and what doesn’t. I’ll report back! Thanks for your help!

  • 5 stars
    I thought this was a fabulous recipe. I realized at the last minute I didn’t have a lime so simply substituted with lemon juice. I could actually taste that when made which was great! I also added some cayenne pepper once made just to give it a kick for my guests, but truly does not need it if you add the addition chopped jalapenos etc. Had no issue with consistency. It was perfect dip texture.

    • So glad you enjoyed it Allyson! Thanks!

  • Wendy

    4 stars
    This tasted SO good but was extremely runny. I even added a can of black beans to the try thicken it up before making it into the bean dip. We ended up having to pour it over our chips and I followed the recipe exactly! I also used the same pot you have pictured here.
    I did eat it cold (it’s a much better consistency but still not thick) today with some veggie chips. Mmm-mm-mmm!

    • Hey Wendy! I’m so thrilled you enjoyed the recipe (even cold!) but am sorry to hear about the dip being thin. It always comes out ultra thick for me and same for my friends that have made it for parties but another reader had the same thin dip issue! I’m wondering if it’s a matter of using crushed tomatoes versus diced tomatoes – could you let me know which one you used and if any extras were added or ingredients swapped? This way I can help troubleshoot what causes the dip to be thinner – thanks! xoxo

    • Kerry

      Mine was so watery it was like soup. I used exact ingredients. I thought for sure I had messed up the recipe somehow but I checked and it was all correct.

      • Hi Kerry! I’ve been trying to trouble shoot what is making it thick for some of us and then watery for others (Instant Pot’s are notoriously difficult to write recipes for because even the tiniest variable can throw things off) but it keeps coming out exactly the same for me. In the meantime you can blend some extra cooked black beans into the dip to thicken it up and up the spices a little to cover the addition, this way you can still enjoy the yummy black bean dip! What size Instant Pot do you have? I’m wondering if it’s a variation between the 6 and 8 or just some other variance I have to account for – thanks so much for your help! xo

  • 5 stars
    Being able to cook dried beans in the Instant Pot was LIFE CHANGING! Thanks!

  • April

    5 stars
    oh my gosh, that looks absolutely AMAZING!

  • Steffi Wood

    2 stars
    I was really excited to make this for the super bowl, but it ended up being a bust! It would not blend! There’s not enough liquid. Wish it could have worked.

    • Hey Steffi, so sorry to hear that! Were you having immersion blender issues? (I always set mine to the highest setting if that helps!) Any changes to the recipe? Did you try blending while hot or room temperature? I’ve been making this one on repeat (and a few of my friends have made it several times too) and haven’t heard of this happening, eek!

  • 5 stars
    Brought this dip to a party, and it was a huge hit. Loved the creaminess of the beans. Delicious!

    • WOOOOT! So super happy to hear it!

  • Yummy, this is a great snack to have handy for hungry after school children…happy feasting.

  • Liz

    Can you use canned beans?

    • Hey Liz! Yes absolutely but it will be done SUPER crazy fast using pre-cooked beans vs the dried variety. I’m thinking you’d only need to set the IP to 5-10 minutes to basically get them super hot and tender and ready to blend! LMK if you try it and how long it took? We always make this recipe with dried and then (this recipe) with canned! Happy New Year, Liz! 🙂

  • Jana

    5 stars
    This was pretty amazing! It ended up being a tad on the runny side. Do you have any suggestions on how to help that? Maybe a little less water?

    • Thank you Jana! So glad you enjoyed the dip! Mine always comes out crazy-thick using the recipe above, even when I sneak in a little salsa to the mix. You mentioned water; did you make any swaps? The only liquid in this recipe is the vegetable broth and the liquid portion of the crushed tomatoes so any tweaks could have thinned the dip a bit.

      • Jana

        Ahhh I meant broth not water.

        It thickened some by the next day

        • LOL gotcha! Bean dip is also thinner piping hot vs cooled so that is for sure a factor!

  • Brock

    How long do you bake at 350?

    • 15 minutes should be perfecto! 🙂

  • Karly

    Yuuum! What ever did we do without the instant pot? This is the perfect dip for game day or just for a hearty afternoon snack. OR a “treat yoself” kind of dinner 🙂

    • Right?! That appliance would have saved my booty in college!

  • This looks so delicious. I know what you mean saying it’s party-perfect but my kids would gobble this up at home any day. I can see it becoming a family favorite very soon.

    • Thank you Edwina! It would make an epic after-school snack for the kiddos!

  • This looks delicious. I’m always looking for new Instant Pot recipes. So excited to try this one out.

    • Thanks Rachel! Hope you adore it! 🙂

  • 5 stars
    The dish looks so colourful. Will definitely try this and will update you.

    Hopefully, it comes out good.

    • Hope it’s a total hit! Thank you! 🙂

  • Hellooooooo beautiful!! I need this dip in my life ASAP! I love the idea of using dried black beans (sometimes I forget about their existence…so bad!), and I can see this being an instant win on game day. Love it!

    • Thank you Julia, you’re too sweet! Girl we need to get some black beans into your face pronto! 🙂 xooooo

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