Instant Pot Refried Bean Dip Recipe
Prep Time:
45 minutes
Cook Time:
55 minutes
Servings:
8 Servings
Ingredients
  • 1 head garlic
  • 3 tablespoons + 1 teaspoon olive oil, divided
  • 1 pound dry pinto beans, rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 lime, zest and juice
Directions
  1. Preheat the oven to 400 F.
  2. Slice the top ¼-inch off the head of garlic to expose the tops of the cloves.
  3. Place the garlic on a sheet of foil. Drizzle with enough olive oil to coat the open cloves, about 1 teaspoon.
  4. Wrap the garlic loosely in foil, making sure there is some room for steam to build.
  5. Place on the oven rack and roast for 45 minutes, until the cloves are golden brown.
  6. Meanwhile, add the beans, onion, 3 minced garlic cloves, salt, and cumin to the Instant Pot and fill the pot with 8 cups of water.
  7. Turn the valve to sealed and cook on high pressure/manual for 45 minutes. Then, allow the pressure to naturally release for 25 minutes.
  8. When the garlic is done, squeeze the cloves onto a cutting board and mash with a fork.
  9. Once the beans are done, remove them from the pot and drain them, reserving ½ cup of the bean broth water.
  10. With the Instant Pot on saute mode, add the 3 tablespoons oil to the pot.
  11. Once hot, add the beans back in along with ¼ cup of the bean broth (using more as needed, depending on how thick you want the beans).
  12. Cook, gently smashing the beans with a potato masher or fork for a few minutes until you get your desired texture.
  13. Stir the lime zest, juice, and roasted garlic into the beans. Serve with chips.