Instant Pot Cuban Black Beans Food

CUBAN BLACK BEANS

Steps:

• Add water and black beans to your Instant Pot, set on high pressure for 35 minutes.
• Allow Instant Pot to naturally release.
• When Instant Pot depressurizes, warm olive oil over medium to medium high heat in a medium frying pan. Add in onions, garlic, peppers, oregano, cumin, bullion, salt, and pepper to pan and cook until onions and peppers have softened.
• Once onions and peppers have softened add in a cup of cooked black beans, and gently smash the beans into the onion mixture.
• Return the onion mixture to the Instant Pot.
• Press the saute mode to low heat for 20 minutes and stir beans occasionally. After the first five minutes, add in the wine and vinegar.

INSTANT POT® CUBAN-STYLE BLACK BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
• Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
• Serve beans with a wedge of fresh lime and garnish with cilantro.

INSTANT POT CUBAN BLACK BEANS

Steps:

• Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
• Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
• Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
• Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
• Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.

INSTANT POT CUBAN BLACK BEAN SOUP

Steps:

• Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
• Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
• Add broth, orange juice and water, scraping up any browned bits.
• Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
• Allow pressure to release naturally.
• Add lime juice.
• Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
• Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
• Serve garnished with avocado, cilantro, sour cream.