Black Bean Cilantro Dip Pressure Cooker Recipe

Recipe Category: Pressure-Cooker


Black Bean Cilantro Dip Pressure Cooker Recipe


Makes about 1½ cups – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

  • 1 cup dried black beans, soaked and drained
  • 4 cups water
  • 1 tablespoon olive oil
  • 3 tablespoons chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste
  • 2/3 cup jarred salsa, hot or mild
  • 3 tablespoons fresh lime juice
  • freshly ground black pepper


  1. Place the drained soaked beans in a 5- to 7-quart pressure cooker along with the water and oil
  2. Close and lock the lid
  3. Set the burner heat to high
  4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  5. Set a timer to cook for 8 minutes
  6. Remove the pot from the heat
  7. Open the cooker with the Natural Release method; let stand for 15 minutes
  8. Be careful of the steam as you remove the lid
  9. The beans should be very tender, but not mushy
  10. Drain in a colander, reserving ¼ cup of the cooking liquid; set aside to cool for 20 minutes
  11. In a food processor, combine the cooked black beans, cilantro, cumin, salt, salsa, and lime juice
  12. Add a few grinds of black pepper
  13. Pulse to mash the beans, drizzling in some cooking liquid to adjust the consistency to your liking
  14. You want flecks of cilantro in smooth, fluffy beans
  15. Taste for seasoning
  16. Serve at room temperature
  17. Keeps in an airtight container for up to 2 days in the refrigerator; do not freeze

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