Instant Pot Butter Bean and Roasted Garlic Confit Dip

Name: Instant Pot Butter Bean and Roasted Garlic Confit Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cans (15 oz each) (1920 g) canned butter beans, drained and rinsed; ¾ cup (180 ml) roasted garlic confit (cloves and oil), separated into cloves and oil; ½ cup (120 ml) low-sodium vegetable broth; 8 leaves (2 g) fresh sage leaves, finely chopped; 3 tablespoons (45 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; ½ cup (50 g) freshly grated Parmesan cheese, finely grated; 1 tablespoon (15 ml) black truffle oil; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A silky, luxurious butter bean dip infused with sweet roasted garlic confit and sage, finished with Parmesan and a drizzle of truffle oil. Made quick in the Instant Pot, this Italian-inspired spread is elegant enough for entertaining yet simple enough for weeknight snacking.

Prep: 10 min
Cook: 12 min
Wait: 15 min
Total: 37 min
Makes: 2 cups (480 ml) dip

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Steps

Before you start

Have your garlic confit made ahead or buy prepared (see Substitutions)
Gather all ingredients and measure them before starting
Ensure your Instant Pot is clean and the seal is in place

1
Add beans and broth
- Pour the drained and rinsed butter beans into the Instant Pot.
- Add the vegetable broth and stir to combine.
2
Pressure cook the beans
- Close the lid and set the Instant Pot to high pressure for 5 minutes.
- Allow 10 minutes for natural pressure release, then carefully release any remaining pressure.
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Ready when: Pin drops and steam is no longer audible
Tip: Even though canned beans are pre-cooked, pressure cooking them briefly creates a creamier texture for blending.
3
Blend with garlic confit
- Drain the warm beans, reserving 2 tablespoons (30 ml) of cooking liquid.
- Transfer beans to a medium bowl.
- Add the roasted garlic cloves (about 12–15 cloves), 3 tablespoons (45 ml) of the reserved garlic confit oil, and the reserved cooking liquid.
- Using an immersion blender, blend until completely smooth and silky, about 2 minutes.
- For a chunkier texture, blend for only 1 minute.
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Ready when: Mixture is completely smooth with no visible bean pieces
Tip: Reserve some of the garlic confit oil—it adds richness and prevents the dip from being too thick.
4
Season and finish
- Fold in the chopped fresh sage, lemon juice, grated Parmesan, extra-virgin olive oil, and a pinch each of sea salt and black pepper.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and drizzle the top with 1 tablespoon (15 ml) of truffle oil.
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Ready when: All ingredients are evenly distributed and dip is creamy
Tip: Add the truffle oil only just before serving so its delicate aroma isn't lost to steam or air exposure.

Good to know

Tips

Make sure your garlic confit is truly soft and sweet, not bitter or burnt. If using homemade, check that the garlic turns sweet and jammy during roasting.
For a lighter dip, use Greek yogurt or crème fraîche (2–3 tablespoons / 30–45 ml) folded in at the end instead of some of the olive oil.
Serve this dip warm or at room temperature with crusty bread, crostini, grilled vegetables, or crispy crackers.
The dip will thicken as it cools; thin it with a little warm broth or the reserved garlic confit oil if needed.

Make ahead

You can prepare this dip up to 2 days ahead, storing it in an airtight container in the refrigerator. Reheat gently in the microwave (1–2 minutes, stirring halfway through) or on the stovetop over medium-low heat, adding a splash of broth if it thickens. Add the truffle oil drizzle fresh just before serving.

Storage & reheating

Room temperature (2 hours max). Refrigerate in an airtight container for up to 3 days. Freeze for up to 1 month in an airtight container; thaw overnight in the refrigerator and reheat gently before serving.

Substitutions

roasted garlic confit (cloves and oil) → 2 heads of garlic roasted in a 400°F (200°C) oven for 35 minutes, then squeezed from skins, plus 1/4 cup (60 ml) olive oil mixed in. If you don't have prepared garlic confit, you can make a quick version by roasting whole garlic heads with oil.
black truffle oil → 1 tablespoon (15 ml) of walnut oil or additional extra-virgin olive oil mixed with 1/4 teaspoon (0.5 g) of black truffle salt. Truffle oil is optional but adds luxury flavor; this substitute provides an earthy note without breaking the budget.
fresh sage leaves → 1 teaspoon (1 g) of dried sage or 8 fresh basil leaves. Dried sage is more concentrated, so use half the amount; basil gives a brighter, more Mediterranean flavor.
canned butter beans → 2 cups (340 g) of cooked dried butter beans (or cannellini beans). If cooking from dried, soak overnight and simmer 1.5–2 hours before using. The texture will be equally creamy.