Black Bean Dip (Instant Pot Instructions)
A versatile black bean dip you can use as a dip for veggies, in quesadillas or even serve to your baby!
Servings: 4 cups
Calories: 371kcal
Ingredients
- 2 cups dried black beans
- 1 medium white onion
- 3 cloves garlic peeled and sliced in half
- 4 cups vegetable broth use no sodium added if baby will be eating some
- ½ teaspoon salt *optional
- 1 small can tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder *you dial back to 2 teaspoon if you’d like
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne *optional
- Juice from 1 lime
Instructions
- Rinse black beans, and then add into the insert of the Instant pot along with the broth, onion, salt and garlic.
- Set to manual function for 40 minutes. Ensure you’ve turned the knob to sealing.
- Allow this to come to pressure and cook. Once this is done, allow for a natural release for 20 minutes.
- You may see some liquid, please strain this into a small bowl - you don’t have to remove all of it. You’ll want to set it aside in case you need it later to achieve your desired consistency.
- Next, add in the remaining ingredients and stir.
- Use an immersion blender or potato masher to form the consistency you’d like. Again, you’re welcome to add back more of the reserve liquid.
Notes
*Skip these ingredients if your baby will be eating some. You can set some of the finished dip aside for your baby and then stir salt into the remainder.
For a creamy texture feel free to add a dollop of sour cream or silk tofu at the end.
Nutrition
Calories: 371kcal | Carbohydrates: 69g | Protein: 22g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1275mg | Potassium: 1568mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 7mg
