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!

Cuban Black Beans and Rice
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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! This dish is made by cooking black beans and rice together in a flavorful broth that is typically seasoned with aromatic vegetables, spices, and herbs. I love how simple and easy this recipe is, but it’s full of flavor!

Tips for Making Instant Pot Rice and Beans

  • I have an Instant Pot, but I’ve also tested this in another brand of pressure cooker, and it worked great. As long as you have one that allows you to saute before cooking, any model should work just fine.
  • I recommend using low-sodium vegetable broth to 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.
Cuban Black Beans and Rice

Benefits of Black Beans

Black beans are a good source of several essential nutrients, including protein, fiber, and a range of vitamins and minerals. Since they are high in fiber and protein, they can help you feel full and satisfied after eating. Black beans also contain antioxidants, including flavonoids and anthocyanins, which have been shown to have anti-inflammatory effects in the body. Plus, they’re an inexpensive source of plant-based protein!

How to Store Instant Pot Rice and Beans

If you have leftovers, store the rice and beans in an airtight container in the refrigerator. Keep the toppings separate until ready to serve. If you want to store the toppings, avocado won’t last long, but you can store extra peppers and onions for 2-3 days.

Tips and Tricks

  • I’ve only tested this recipe with long-grain brown rice. Since different types of rice cook at different times, I recommend sticking with the long-grain brown rice.
  • You can substitute any toppings you like. This recipe is delicious with hot sauce, salsa, chopped jalapenos, or bell peppers and avocado.
  • If you don’t have white cooking wine, feel free to substitute with additional broth.
  • If you love this recipe, try my rice cooker Mexican rice.
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Cuban Black Beans and Rice

Instant Pot Cuban Black Beans and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
  • 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!

Ingredients

Units Scale
  • 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

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 with lid, cancel saute, and set to manual pressure cook for 32 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.

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.

Adapted from Health magazine.

Cuban Black Beans and Rice

Side Dish Suggestions for Instant Pot Rice and Beans

  • 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!
mexican street corn salad