Instant Pot Butter Bean and Roasted Tomato Dip

Name: Instant Pot Butter Bean and Roasted Tomato Dip
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 3 cans (15 oz each) (1260 g) canned butter beans, drained and rinsed; 1½ pounds (680 g) cherry tomatoes, halved; 4 cloves garlic cloves, minced; 1½ teaspoons (3 g) smoked paprika; ¼ cup (10 g) fresh basil leaves, loosely packed; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ cup (180 ml) low-sodium vegetable broth; 2 tablespoons (30 ml) fresh lemon juice; sea salt, to taste; freshly ground black pepper, to taste; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A Spanish-inspired dip built on creamy butter beans and deep-roasted tomatoes, finished with smoked paprika, fresh basil, and garlic. Made entirely in the Instant Pot—tomatoes roast using the sauté function, then beans and aromatics cook under pressure. Serve warm with crudités, toast, or crackers. Ready in under 45 minutes from start to finish.

Prep: 10 min
Cook: 28 min
Wait: 5 min
Total: 43 min
Makes: 2 cups (480 ml)

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Steps

Before you start

Have all ingredients prepped and measured before starting.
Use the Instant Pot with the pressure cooker lid (not the air fryer basket).
If using dried beans instead of canned, soak overnight and adjust cooking time to 25 minutes high pressure.

1
Sauté the tomatoes
- Turn the Instant Pot to sauté mode on high heat.
- Add 1.5 tablespoons (22 ml) of the olive oil.
- When shimmering, add the halved cherry tomatoes in a single layer.
- Sauté for 8–10 minutes, stirring occasionally, until the tomatoes begin to collapse and caramelize on the cut sides.
- The liquid will evaporate and the skins will blister.
- Transfer the roasted tomatoes to a bowl and set aside.
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Ready when: Tomato skins blister and soften; liquid evaporates and edges caramelize
Tip: Don't stir too frequently—let the tomatoes sit to develop color and depth of flavor.
2
Sauté aromatics
- Add the remaining 1.5 tablespoons (22 ml) olive oil to the pot.
- Add the minced garlic and smoked paprika.
- Sauté for 1 minute, stirring constantly, until fragrant but not browned.
- The paprika will toast and release its smoky flavor.
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Ready when: Garlic is softened and paprika is fragrant
Tip: Stop at 1 minute to avoid burning the garlic and paprika, which would turn bitter.
3
Build the dip base
- Add the drained and rinsed butter beans, roasted tomatoes (with any juices), vegetable broth, and lemon juice to the pot.
- Stir well to combine.
- Press Cancel to turn off sauté mode.
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Ready when: Ingredients are evenly mixed
Tip: Scrape the bottom of the pot gently to release any stuck paprika or garlic—these add flavor.
4
Pressure cook
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on high pressure for 8 minutes.
- This short time softens the beans further and allows flavors to meld while keeping the dip from becoming waterlogged.
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Ready when: Pressure indicator shows cooker is at pressure (about 1–2 minutes to pressurize)
Tip: The quick 8-minute cook prevents overcooking and keeps the dip bright and fresh-tasting.
5
Quick-release pressure
- Once the cooking time is complete, immediately move the valve to venting to quick-release the pressure.
- Do this slowly over 10–15 seconds to avoid splattering.
- Once the steam has fully released and the float valve drops, carefully remove the lid tilted away from you.
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Ready when: Steam stops venting and float valve drops; lid is cool to touch
Tip: Never force the lid open if the valve is up—the pot is still pressurized and can be dangerous.
6
Blend the dip
- Using an immersion blender, blend the mixture directly in the pot until smooth and creamy, 2–3 minutes.
- For a chunkier texture with more bean character, blend only until some small bean pieces remain.
- If you prefer an ultra-smooth dip, transfer to a regular blender in batches and blend until completely smooth, then return to the pot.
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Ready when: Dip is creamy and reaches desired consistency; no large bean chunks visible (for smooth style)
Tip: If using a regular blender, work in batches to avoid splashing hot liquid, and let cool 1 minute first.
7
Season and finish
- Stir in the fresh basil leaves.
- Taste and adjust seasoning with sea salt and freshly ground black pepper.
- For a subtle heat, sprinkle in the red pepper flakes and stir to distribute.
- Turn the sauté function to low heat and warm the dip through for 1–2 minutes if it has cooled.
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Ready when: Dip is warm throughout and basil is just incorporated (not darkened)
Tip: Add basil at the very end to preserve its fresh flavor and bright color—don't cook it into the dip.

Good to know

Tips

Toast the smoked paprika briefly in the oil before adding other ingredients to develop its full smoky character—it's essential to the Spanish profile of this dip.
For a lighter texture, blend in 2–3 tablespoons (30–45 ml) of Greek yogurt or sour cream after blending the main mixture; stir until smooth.
Serve the dip slightly warm rather than piping hot—flavors are more pronounced at this temperature, and it's safer for guests to handle.
This dip tastes even better on day 2, as the flavors deepen and marry together overnight in the refrigerator.

Make ahead

Prepare the dip up to 2 days ahead. Cool to room temperature, transfer to an airtight container, and refrigerate. Reheat gently in the Instant Pot on sauté mode (low heat) or in a saucepan over medium heat, stirring occasionally, for 3–5 minutes until warm. Thin with a splash of broth if needed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (thaw overnight in the fridge before reheating). Reheat gently on the stove or in the microwave, stirring often, and add a splash of broth to restore creaminess if needed.

Substitutions

cherry tomatoes → 1.5 pounds (680 g) halved Roma or plum tomatoes. Larger tomatoes work equally well and may render slightly less liquid. Halve them lengthwise for faster caramelization.
canned butter beans → 3 cans (15 oz / 425 g each) cannellini beans or white beans, drained and rinsed. These have a similar creamy texture. The flavor will be slightly more neutral without butter beans' subtle nuttiness.
fresh basil leaves → 2 tablespoons fresh parsley plus 1 teaspoon dried oregano. A more Mediterranean twist. Stir in the dried oregano during pressure cooking; add parsley at the end.
smoked paprika → 1.5 teaspoons sweet or hot paprika, plus ½ teaspoon smoked sea salt. Adjusts the smokiness level. Use sweet paprika for no heat, hot for more spice; the extra salt compensates for lost depth.