Instant Pot Cuban Black Beans Recipe

A white bowl of cuban black beans toped with sliced jalapeños.

5 from 1 vote

Instant Pot Cuban Black Beans Recipe

Instant Pot Cuban Black Beans are a zesty spin on the traditional black bean recipe! This vegetarian instant pot recipe is made using dried beans, so it's very affordable, too!

Prep Time10

Cook Time29

Additional Time20

Total Time59

Course: Main Dish Recipes

Cuisine: Cuban

Servings: cups

Calories: 156kcal

Author: Aileen Clark

Equipment

SteamMates Wraps Compatible with Instant Pot Accessories 6 qt | Customize Your Instant Pot with Different Designs | Fits InstaPot Duo 6 qt ONLY | Spring Floral Red Duo 6 Qt
The "I Love My Instant Pot" Affordable Meals Recipe Book
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Ingredients

1 green bell pepper seeded and diced
1 onion diced
1 tablespoon olive oil
4 cloves garlic minced
3 cups water
1 16-ounce package dry black beans, sorted and rinsed
3 cups vegetable stock
1/4 cup red wine vinegar
2 teaspoons sea salt
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon black pepper
1 bay leaf

Instructions

Press the saute button on your instant pot. Wait for the screen to say "hot".
Add the olive oil, bell pepper, and onion to the instant pot.
Cook, stirring occasionally, until the vegetables begin to soften. About 3 minutes.
Stir in the minced garlic and cook until fragrant. About 1 minute.
Pour in the water and deglaze the bottom of the pot, scraping up any bits of food that may have stuck to the bottom.
Press the cancel button on your instant pot.
Mix in the black beans, vegetable stock, red wine vinegar, salt, pepper, oregano, cumin, and bay leaf.
Close the lid and set the pressure release valve to "sealing".
Press the manual or pressure cook button and set to 25 minutes on high pressure.
Once cooking is completed, all the pressure to naturally release for at least 10 minutes.
Quick release any remaining pressure.
Remove one cup of beans and mash them up with a fork or potato masher.
Mix the mashed beans back into the remaining cuban black beans.
Serve and enjoy!

Notes

Serve over yellow or white rice and topped with diced onion, diced tomatoes, and chopped cilantro.

Cooked cuban black beans will stay fresh in the refrigerator for up to 5 days. They should be fully cooled before refrigerating and stored in an air-tight container.

Nutrition