Instant Pot Taco Dip
Instant Pot Taco Dip is a great party dip or snack and filled with refried beans, cheese, and other delicious flavors. Made in a matter of minutes using a pressure cooker.
Servings: 8 servings
Calories: 430kcal
Equipment
Ingredients
- 15 oz kidney beans drained
- 15 oz black beans drained
- 10 oz supersweet corn
- 8 oz tomato sauce
- 1 onion chopped
- 1 packet taco seasoning - or homemade seasoning
- 10 oz ROTEL with green chilies - your preference of mild or original
- 15 oz refried beans
- 8 oz cream cheese
- 2 cups cheddar cheese
- 1 cup water
Instructions
- Add the kidney beans and the black beans to the Instant Pot.
- Top the beans with taco seasoning, either homemade or packet seasoning.
- Add the refried beans on top. Remember not to stir.
- Add the supersweet corn and the diced onion.
- Top with the tomato juice and the can of ROTEL.
- Pour in the water.
- Close the lid and set the Instant Pot to MANUAL/HIGH PRESSURE for 7 minutes.
- Carefully perform a quick release (refer to your manual for how to safely do this.)
- Set the Instant Pot to Saute and stir in the cream cheese until melted and add in the cheddar cheese.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 42g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 804mg | Potassium: 680mg | Fiber: 13g | Sugar: 7g | Vitamin A: 903IU | Vitamin C: 8mg | Calcium: 294mg | Iron: 4mg
