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! 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.
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.
Instant Pot Cuban Black Beans and Rice
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 cups 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Cuban
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
- 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
- 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.
- Saute for 5 minutes, stirring occasionally.
- Add the cumin, oregano, and red wine vinegar and continue cooking 2 minutes.
- Add the broth, cooking wine, black beans, and rice.
- Cover with lid, cancel saute, and set to manual pressure cook for 32 minutes.
- While the beans are cooking, combine the chopped tomato, lime juice, avocado, and diced onion in a bowl.
- Release the pressure naturally for about 10 minutes, then uncover the pot.
- If the beans are still slightly firm, put the lid back on for 5-10 more minutes.
- 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.
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!
Came out very soggy and cumin was overpowering.Â
Otherwise with a few adjustments, it might work. Â
Would you please provide the instructions if we do not have a pressure cooker or an instapot (i.e. we’re only using a regular pot)? Also donwe need tonsoak the beans overnight if we are using a regular pot? Thanks so much!!!
Can you freeze this?
I haven’t tried but you should be able to!
Excellent dish…healthy, cheap and delicious. The salsa is a perfect topping. An easy meal with an Instapot.
Made it again…its late October and this is the ideal hearty fall meal. Highly recommend this meal.
Yay!! I’m so glad you enjoyed it!
Rice and beans is total comfort food. This looks amazing.
Rice & beans is a classic, but I love how you made this recipe so much more flavorful and easier to make thanks to the Instant Pot! This has literally turned into my kids favorite dinner!
love a healthy hearty vegetarian meal this is delicious
I’ve never had Cuban food before and this looks delicious. Time to try something new!
This meal was so wholesome – Loved it. Thank you for sharing your recipe 🙂
Made it tonight…. whole family loved it! Does it work to double this recipe in the IP? I have an 8qt.