Firecracker Black Bean Dip Express Pressure Cooker Recipe
< 30 minutes
< 45 minutes
1 cup water
1 can (about 15 ounces) refried black beans
¾ cup prepared salsa
1 poblano pepper or 2 jalapeño peppers, seeded and minced*
1 teaspoon chili powder
½ teaspoon salt
½ cup crumbled queso fresco**
3 green onions, sliced
Assorted cut-up fresh vegetables
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
**Queso fresco is a mild white Mexican cheese. If unavailable, substitute shredded Monterey Jack or Cheddar cheese.
Spray 6- or 7-inch (1 ½-quart) soufflé dish or round baking dish that fits inside of Crockpot™ Express Pressure Cooker with nonstick cooking spray. Prepare foil sling.* Place rack in Cooking Pot; add water.
Combine beans, salsa, poblano pepper and chili powder in prepared soufflé dish. Cover tightly with foil. Press DESSERT, set pressure to HIGH and time to 25 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP. Place prepared dish on rack using foil sling. Secure lid.
Once cooking is complete, natural release pressure 5 minutes. Release remaining pressure. Carefully remove dish from Cooking Pot using foil handles. Remove cover; top with cheese and green onions. Serve warm with tortilla chips and vegetables.
*Prepare foil sling by tearing off one 18-inch long piece of foil; fold in half lengthwise to create 18X6-inch strip. Place underneath prepared (dish or pan). Pull the ends of the strips up and over the dish. Leave the strip in during cooking so you can easily lift the dish out again when cooking is complete.