Instant Pot Cuban-Style Black Beans and Rice

Inspired by the flavors of Cuban cuisine, this simple black bean and rice dish is healthy and filling. As a bonus, it’s also easy on the wallet. The deep flavors of the beans and cumin are brightened at the end with a splash of red wine vinegar and topping with avocado, fresh red pepper, and cilantro. Amp up the flavor with cilantro lime rice as a base. Serve as a main course or side dish. With our Instant Pot Cuban-Style Black Beans and Rice recipe, your Meatless Mondays never need to be boring.

Directions are designed for 6QT Instant Pot. Controls for other brands of electric pressure cookers will vary. Note the tenderness of the beans after cooking and adjust to your preference by adding or subtracting 1 to 2 minutes from pressure cooking time next time around.

For even more flavor, try using a kicked up rice recipe, such as this cilantro lime rice recipe. Or simply mix in some chopped cilantro and fresh lime juice into the rice before topping with beans.

Ingredients for Cuban-Style Black Beans

• 1 cup dried black beans, rinsed and picked over
• 1 medium red pepper, seeded and quartered (reserve and dice 2T. for topping)
• 1 small white onion, quartered
• 1 t. dried oregano
• 1 t. dried cumin
• 1 t. garlic powder
• 1½ cups chicken or vegetable stock/broth (homemade chicken stock recipe)
• 1 T. red wine vinegar
• 1 medium avocado, diced or sliced (topping)
• 2 T. fresh cilantro leaves, chopped (topping)
• 1 whole lime, cut into wedges
• 3 cups cooked white or yellow rice

Directions for Making Cuban Black Beans and Rice

1. Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to pressure cooker pot.
2. Pour broth on top, stir to combine, then close the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.
3. When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
4. 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.
5. Pour pureed vegetable mixture back into the pressure cooker 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!