Instant Pot Cuban Black Beans and Rice

Black beans are one of my favorite ingredients because they’re loaded with plant-based protein and fiber! Combined with brown rice, this easy recipe makes a delicious main dish without much work!

I got a pressure cooker a few months ago, and I’ve found it to be super handy for recipes that involve rice or dried beans. This Cuban black beans and rice recipe combines the two for an easy and delicious meal! I love how simple and easy this recipe is, but it’s full of flavor!

Tips for making Cuban black beans and rice in a pressure cooker

• I don’t have an Instant Pot, but I have a similar type of pressure cooker. As long as you have one that allows you to saute before cooking, any model should work just fine. I also had a friend test this in an Instant Pot to be sure the cooking time was the same!
• I recommend using low-sodium vegetable broth so you can control the saltiness after cooking. The Not-Chick’n broth from Edward & Sons is my favorite.
• If your beans are still a little firm after cooking, put the lid back on for 10 minutes and let them continue to soften.

This is also a very budget friendly recipe since dried beans and rice an incredibly cheap. If you have an onion and bell pepper on hand, you’re in luck! Get ready to make a super simple but tasty dinner!

Cuban Black Beans and Rice- Pressure Cooker Recipe

• Author: Liz Thomson
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 cups 1x
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Cuban

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Description

Black beans are one of my favorite ingredients because they’re loaded with plant-based protein and fiber! Combined with brown rice, this easy recipe makes a delicious main dish without much work!

Adapted from Health magazine.

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Scale 1x2x3x

Ingredients

• 1 tablespoon olive oil
• 1 medium red or yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 red onion, diced (reserve 2 tablespoons for garnish)
• 2 teaspoons cumin
• 1 1/2 teaspoons dried oregano
• 1 tablespoon red wine vinegar
• 3 cups vegetable broth
• 1/2 cup dry white cooking wine (or substitute additional broth)
• 1 cup dried black beans, rinsed
• 3/4 cup long grain brown rice
• 2 teaspoons lime juice
• 1 avocado, cubed
• 1 Roma tomato, diced
• Fresh cilantro or parsley for garnish

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Instructions

1. Set your pressure cooker to saute and add the oil, bell pepper, garlic, and the red onion, reserving 2 tablespoons of the red onion for garnish.
2. Saute for 5 minutes, stirring occasionally.
3. Add the cumin, oregano, and red wine vinegar and continue cooking 2 minutes.
4. Add the broth, cooking wine, black beans, and rice.
5. Cover and cook on high for 30 minutes.
6. While the beans are cooking, combine the chopped tomato, lime juice, avocado, and diced onion in a bowl.
7. Release the pressure naturally for about 10 minutes, then uncover the pot.
8. If the beans are still slightly firm, put the lid back on for 5-10 more minutes.
9. Divide into bowls and top with avocado mixture.

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Notes

This recipe will thicken as it cools. It may look a little watery at first, but as the recipe and beans continue to soften, it will lose more moisture.

Keywords: Instant Pot Black Beans and Rice

Side Dish Suggestions

• For an easy side dish, try serving your Cuban black beans and rice with plantains! You can saute them on the stove in a bit of olive oil for a few minutes until they’re golden brown. 
• You could also serve this with grilled or toasted bread. We sliced up some sourdough bread, toasted it, and smeared it with a little bit of butter for a delicious side dish.
• This would also be delicious with this Mexican Street Corn salad!

Do you have a pressure cooker?