Instant Pot Bean Dip

~by Josie Smythe

1 lb dry pinto beans

1 small onion, diced

3 cloves garlic, minced

2 to 3 pickled serrano peppers, diced (from can)

2 large green chiles, diced (from can)

2T bacon fat

1tsp cumin

4 cups chicken broth

1 cup juice from canned serrano & chile peppers*

Salt to taste (optional)

shredded cheddar cheese (optional)

Rinse & drain beans, then place in Instant Pot.

Add all the other ingredients (except salt & cheese) to pot & stir.

Put lid on pot & set vent to sealing position.

Cook on High Pressure for 45 minutes (Manual or Pressure Cook function).

Natural Pressure Release for 20 minutes.

Quick Release any remaining pressure.

Remove lid when pin drops & check beans for softness.

(If they're not soft enough put lid back on & cook another 5 to 10 minutes)

Drain beans saving the liquid.

Put beans back into pot & blend with immersion blender.

Add a little of the bean liquid until you get the consistency you like.

Taste & add salt if needed.

Top bean dip with shredded cheese if desired & serve with tortilla chips.

You can omit the 1 cup of juice from the peppers & use 5 cups of broth instead if you prefer.

Canned Serrano Peppers I used:

Canned Green Chiles I used:

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