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Easy Pumpkin Dip Recipe Instant Pot

Pumpkin Dip Recipe In The Instant Pot

This savory and sweet pumpkin dip recipe is made with cowboy caviar (salsa, black beans, corn), cream cheese, shredded cheese & pumpkin puree. An Instant Pot easy appetizer perfect for a Southern Thanksgiving!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer, Dips
Cuisine: Southern Food
Servings: 12
Calories: 199kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Instant Pot electric pressure cooker

Ingredients

  • 15 oz pumpkin canned or pumpkin puree
  • 6 oz cream cheese whipped
  • 12 oz salsa your favorite kind
  • 1 cup black beans
  • 1 cup corn fresh, frozen, or canned
  • 1 teaspoon salt
  • 12 oz. Mexican cheese shredded
  • ¼ cup cilantro fresh & chopped

Instructions

  • Remove the Instant Pot lid and pour the pumpkin, cream cheese, salsa, black beans, corn, and salt into the stainless steel inner pot.
  • Stir to mix the ingredients.
  • With the Instant Pot lid off, turn on the slow cook setting for 5 minutes. (When the time is up, you’ll know when to add the cheese for the next step).
  • After the 5-minute timer is up, stir in the cheese and turn the pot back on to slow cook for 10 more minutes.
  • When the cooking time is finished, transfer to a serving bowl or keep the dip in the Instant Pot on the ‘keep warm’ setting.
  • Garnish with fresh chopped cilantro and wonton strips (optional).
  • Serve this pumpkin dip recipe warm with tortilla chips – and enjoy!

Video

Nutrition

Calories: 199kcal | Carbohydrates: 11g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 637mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3587IU | Vitamin C: 5mg | Calcium: 221mg | Iron: 1mg
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