Black Bean Dip

Anyone can buy a black bean dip, but nothing compares to this quick, homemade version. Top this with a dollop of sour cream and surround it with a sea of tortilla chips, and you will be the hit of the party.

• Hands-On Time: 10 minutes

• Cook Time: 35 minutes

Serves 12

1 cup dried black beans

1 tablespoon olive oil

2 slices bacon, finely diced

1 small onion, peeled and diced

3 cloves garlic, minced

1 cup chicken broth

1 (14.5-ounce) can diced tomatoes, including juice

1 small jalapeño, seeded and diced small

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 tablespoon fresh lime juice

1/2 teaspoon dried oregano

1/4 cup finely chopped fresh cilantro

1/4 teaspoon sea salt

1 Rinse and drain beans.

2 Press the Sauté button on Instant Pot® and heat olive oil Add bacon and onion. Stir-fry 3–5 minutes until onions are translucent. Add garlic and sauté for an additional minute. Add broth and deglaze the Instant Pot® by scraping the dark bits from the sides and bottom of the Instant Pot®. Add beans and remaining ingredients. Lock lid.

3 Press the Bean button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid.

4 Use an immersion blender to blend ingredients in the Instant Pot® until desired smoothness is achieved. Serve warm.