White Bean Dip with Walnuts and Artichokes Pressure Cooker Recipe

Recipe Category: Pressure-Cooker


White Bean Dip With Walnuts And Artichokes Pressure Cooker Recipe


Makes about 3 cups – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

  • 1 cup dried cannellini beans, soaked and drained
  • 4 cups water
  • 1 tablespoon olive oil


  • 4 to 6 green onions, to taste, trimmed

Leaves from ½ bunch fresh cilantro

  • 1 to 2 cloves garlic, to taste, peeled
  • ¾ cup walnut pieces
  • 1 (6.75-ounce) jar marinated artichoke hearts, drained well
  • ¼ cup white wine vinegar or Champagne vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • ¼ teaspoon pure chile powder of your choice
  • ¼ cup chopped roasted red pepper
  • pita crisps or seeded crackers, for serving


  1. Place the drained soaked beans in a 5- to 7-quart pressure cooker with the water and 1 tablespoon of the 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 heat 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, chop the green onions and cilantro
  12. Remove to a bowl
  13. Add the garlic to the processor and chop
  14. Add the walnuts and pulse until chopped
  15. Add the cooked cannellini beans, artichoke hearts, vinegar, the remaining 4 tablespoons oil, salt, few grinds of black pepper, and chile powder
  16. Pulse to mash the beans, drizzling in some cooking liquid to adjust the consistency to your liking
  17. You want to leave the mixture a bit coarse
  18. Stir in half of the green onions and cilantro
  19. Place in a serving bowl and cover with plastic wrap
  20. Refrigerate for up to 2 hours to let the flavors develop; this is best eaten within hours of being made
  21. Serve at room temperature, sprinkled with the rest of the green onions and cilantro and the roasted red pepper
  22. Serve with pita crisps or seeded crackers

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