Instant Pot Nacho Dip
Delicious beef and bean nacho dip made in the Instant Pot and ready to eat whenever you are!
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 1 jalapeno pepper seeded and chopped
- 2 cloves garlic chopped
- 1 pound ground beef lean
- 1 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 1/4 cup water
- 1 can black beans 15 ounces, drained
- 1 jar of salsa 15 ounces
- 4 ounces cream cheese
- 1 cup of shredded Mexican cheese
Turn your Instant Pot on Sauté. Once your display reads HOT add the olive oil, onions and jalapeno peppers. Sauté until tender, approximately 4-5 minutes.
Add the garlic and sauté for an additional minute.
Add the ground beef, salt, chili powder, cumin and cayenne pepper. Sauté until the ground beef begins browning.
Add the water and stir.
Add the black beans and salsa to the top of the mixture. Do NOT stir.
Lock the lid and place the valve in the sealed position. Pressure Cook/Manual on HIGH pressure for 10 minutes.
Once the cooking time expires, allow for Natural Pressure Release for at least 5 minutes and then manually release any remaining pressure.
Stir in the sour cream and cheese until melted.
Before adding the cheeses, you can release some of the moisture of the dip by placing the Instant Pot on saute until reduced down. Be sure to stir it frequently to prevent it sticking to the bottom of the pot.
Recipe provided by Make Your Meals