Name: Instant Pot® Cuban-Style Black Beans and Rice
Prep time: 15 min
Cook time: 32 min
Total time: 67 min
Ingredients: 1 cup dried black beans (rinsed and picked over); 1 medium red bell pepper (seeded and cut into large pieces); ½ medium white onion (cut into large pieces); ½ tablespoon dried oregano; ½ tablespoon cumin (dried); 1 tablespoon garlic powder; Sea salt (to taste); black pepper (to taste); 2 bay leaves (whole); 1½ cups chicken broth (or vegetable broth); 1 tablespoon red wine vinegar; 2 tablespoons red bell peppers (diced); 3 tablespoons avocado (diced); 2 tablespoons cilantro leaves (fresh, chopped); 1 lime (whole, cut into wedges (optional)); 3 cups white rice (cooked or yellow rice)

Instant Pot® Cuban-Style Black Beans and Rice

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This hearty meatless dish borrows elements from traditional Cuban black bean recipes, such as the oregano, dried cumin, and bay leaves.

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Prep Time 15

Cook Time 32

Natural Release Time 20

Total Time 1 7

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: Caribbean

Calories: 699

Ingredients Method Nutrition Notes

Ingredients

1 cup dried black beans rinsed and picked over
1 medium red bell pepper seeded and cut into large pieces
½ medium white onion cut into large pieces
½ tablespoon dried oregano
½ tablespoon cumin dried
1 tablespoon garlic powder
Sea salt to taste
black pepper to taste
2 bay leaves whole
1½ cups chicken broth or vegetable broth
1 tablespoon red wine vinegar
2 tablespoons red bell peppers diced
3 tablespoons avocado diced
2 tablespoons cilantro leaves fresh, chopped
1 lime whole, cut into wedges (optional)
3 cups white rice cooked or yellow rice

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Method

Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.
Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.
Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!

Nutrition

Calories: 699kcalCarbohydrates: 146gProtein: 22gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 341mgPotassium: 987mgFiber: 11gSugar: 2gVitamin A: 135IUVitamin C: 6mgCalcium: 156mgIron: 6mg

Notes

Reserve the red portion of the pepper top for garnish

This recipe was tested at 30 minutes active cook time. Although the recipe works at that time, the beans were a little firm. Add an additional two minutes to the active cook time for less firm results.

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Instant Pot® Cuban-Style Black Beans and Rice