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Instant Pot Black Bean Dip
Course
Main Course
Cuisine
South American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
283
kcal
Author
Corrie
Ingredients
2
cup
black beans
soaked overnight
4
cup
water
2
small
onions
sliced
6
garlic cloves
minced
2
tablespoon
olive oil
2
cup
tomatoes
2
teaspoon
chili powder
1
teaspoon
dried oregano
2
cup
Monterey Jack cheese
shredded
to taste
Salt and black pepper
Instructions
Put all the ingredients in the Instant Pot and lock the lid.
Set the Instant Pot to “Manual” at high pressure for18 minutes at high pressure.
Release the pressure naturally and put the mixture in an immersion blender.
Blend until smooth and serve with tortilla chips.
Nutrition
Calories:
283
kcal
|
Carbohydrates:
20
g
|
Protein:
15
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
34
mg
|
Sodium:
225
mg
|
Potassium:
415
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
911
IU
|
Vitamin C:
9
mg
|
Calcium:
325
mg
|
Iron:
2
mg