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Smoky Chipotle Bean Dip
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5 from 1 vote

Smoky Chipotle Bean Dip

This Smoky Chipotle Bean Dip combines peruano beans with liquid smoke, chipotle peppers and seasonings that's great served alongside tortilla chips.
Prep Time1 hr 5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: Mexican
Keyword: beans, chipotle, dip
Servings: 6 people
Calories: 53kcal
Author: Admin


  • 1 C pinto beans dry; available at your local latin food store
  • 5 C water
  • 2 chipotle peppers in adobo sauce + 2 Tbsp sauce
  • 3 cloves garlic peeled
  • 1/2 C medium salsa
  • 1 tsp liquid smoke
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • Optional: diced red pepper and/or green onion


  • Sort and rinse your beans, then pour them into the Instant Pot.
  • Add 5 C. water + your chipotle peppers & sauce, as well as the garlic.
  • Place the lid on the Instant Pot, close the valve and set the timer for 43 minutes on manual (high) pressure.
  • Once the pot is done and it beeps, allow the pressure to release naturally for 10 minutes, then do a quick release.
  • You should have only a little water left in the pot that wasn't soaked up from the beans - pour the beans and all but 1/2 C. of the water in the blender. Blend well, adding the reserved 1/2 C. water little by little as needed. You don't want them too thick, but you won't want them to be runny either.
  • Add the salsa, liquid smoke, cumin, salt and pepper and continue to blend until mixed.
  • Pour into a serving bowl and serve alongside pita chips or regular chips.
  • Garnish with green onion and diced red pepper if desired.


Refrigerate leftovers for up to 72 hours.


Calories: 53kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 617mg | Potassium: 192mg | Fiber: 3g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg