Instant Pot Cuban Black Beans and Rice

Quash the outdated opinions that vegan and vegetarian food is dull, by serving this hearty Cuban Black Beans and Rice dish.

Course Instant Pot Recipes

Cuisine Cuban

Prep Time 15

Cook Time 32

Additional Time 20

Total Time 1 7

Servings

Calories 510kcal

Author Michelle Ordever

Equipment

Ingredients

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

Instructions

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®
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!

Notes

Tip: 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.

Nutrition