Instant Pot Cuban Black Beans
Ingredients
The beans and vegetables
-
1
lb
Black Beans, unsoaked, rinsed
-
1
lg
Yellow Onion, whole
-
2
Jalapeños, deseeded
-
8
cloves
Garlic, leave whole
-
2
Bell Peppers, 1 green and 1 red, whole
-
1
teaspoon
Oregano
-
½
teaspoon
Cumin
-
¼
teaspoon
Cinnamon
-
1
Cinnamon Stick
-
2
Bay Leaves
-
3-4
cups
Vegetable Broth, low sodium (or Chicken Broth)
To Finish
-
2
tsp
Kosher Salt (or more to taste)
-
1
Tablespoon
Sugar
-
⅓
cup
Olive Oil
Instructions
- Prepare the vegetables, keeping the onion whole and leaving the garlic cloves whole.
- Add the beans, onion, jalapeños, garlic, bell peppers, oregano, cumin, cinnamon, cinnamon stick, bay leaves, and broth to the pressure cooker.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 25 minutes at high pressure.
- After cooking, let the pot sit for 15 minutes for natural release, then release remaining pressure.
- Open the lid and remove the cinnamon stick and bay leaves.
- Blend the onion, jalapeños, garlic, and bell peppers with some beans and liquid until smooth, then stir back into the pot.
- Add salt, sugar, and olive oil to the mixture and stir.
- Close the lid and set for another 10 minutes at high pressure.
- After cooking, let naturally release for 10 minutes, then quick release the remaining pressure.
- Serve hot, over rice or alone.
Nutrition Facts (estimated)
Servings
8-10
Calories
311
Total fat
10g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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