Instant Pot Black Bean Dip

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
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 can diced or 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.

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!

make-ahead + freezer friendly