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Instant Pot® Cuban-Style Black Beans and Rice

Prep Time 15 minutes
Cook Time 32 minutes
Servings 4

Equipment

  • Pressure Cooker

Ingredients

  • 1 c. 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 T. dried oregano
  • ½ T. dried cumin
  • 1 t. garlic powder
  • Sea salt and black pepper to taste
  • 2 whole bay leaves
  • c. vegetable broth
  • 1 T. red wine vinegar
  • 2 T. red pepper diced
  • 3 T. avocado diced
  • 2 T. fresh cilantro leaves
  • chopped
1 whole lime cut into wedges (optional)
  • 3 c. 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® 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!

Notes

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