Sometimes I like to make a gigantic pot of pressure cooker black beans in the Instant Pot®. I can serve them over rice, in soups, or freeze them in small portions to add to burrito bowls, salads, or for my toddler's lunch. This is my favorite method. I call them Cuban-style, because I am not Cuban nor was this recipe passed down to me by a Cuban grandmother. Do not let that deter you. These are amazing and easy.
The best method for making any type of bean in the pressure cooker is to soak the beans for 4-12 hours. The chances that I remember to do this before I need to make a recipe are slim. Enter the Instant Pot®. It is easy to do a quick soak by cooking the beans on high pressure for about 15 minutes. This isn't the ideal method, because sometimes it causes the beans to break down, however, it is a huge time saver. This recipe shows you how to quick soak your beans in the Instant Pot®. If you are a superior bean maker and remember to soak your beans, you can disregard the first step and use 2 cups of water, instead of the reserved cooking liquid.
Cuban-Style Black Beans
1 pound dried black beans
8 cups water (reserve 2 cups cooking liquid after initial soak)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cumin
1 bay leaf
1 teaspoon oregano
1. Rinse a pound of dried black beans. Add to Instant Pot® pressure cooker along with 8 cups of water. Set to manual - high pressure and adjust time for 15 minutes. When finished, allow pressure to come down naturally for 10 minutes, then do a quick release.
2. Drain beans, being sure to reserve 2 cups of the cooking liquid. Return beans, cooking liquid, and remaining ingredients to the Instant Pot®. Set the pot to manual - high pressure for 35 minutes. When finished, allow the pressure to release naturally. Serve over rice.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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