Vegan Recipe: Instant Pot® Cuban-Style Black Beans and Rice
Natural release: 20 minutes natural release (+ time to come to pressure)
Servings 4
Ingredients
- 1 cup dried black beans, rinsed and picked over
- 1 tbsp medium red pepper, seeded and cut into large pieces
- ½ tbsp medium white onion, cut into large pieces
- ½ tbsp dried oregano
- ½ tbsp dried cumin
- 1 tsp garlic powder
- Sea salt and black pepper, to taste
- 2 whole bay leaves
- 1½ cups vegetable broth
- 1 tbsp red wine vinegar
- 2 tbsp red pepper, diced
- 3 tbsp avocado, diced
- 2 tbsp fresh cilantro leaves, chopped
- 1 whole lime, cut into wedges (optional)
- 3 cups 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 theInstant 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!