Instant Pot Cuban Red Beans Food

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.

PRESSURE COOKER RED BEANS - CUBAN STYLE

Steps:

• Soak beans for 12 hours.
• Add olive oil to pressure cooker and saute the onion, garlic, bell pepper and 3 meats - then add the can of tomato sauce.
• Add beans, potatoes, carrots and seasonings to the pot and add water to cover by 2" or so.
• Put lid on pressure cooker and bring up to pressure then cook for 25 minutes.
• If too watery when done cooking , simmer with lid off pan to thicken up.

CUBAN RED BEANS

Steps:

• Start by arranging the dried kidney beans on a baking sheet and sorting through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
• Place the beans, ham hock, and 10 cups of water in your instant pot. Press the "pressure cook" function on your instant pot and select 1 hour and 5 minutes. Once the time is up, do a quick release. When the pin in the lid drops down, safely open the lid.
• Remove the pork hock and discard any fat. Heat 2 tbsp of oil in a large pot over medium-high heat. Add the onions and chorizo and cook for 3 minutes. Add the garlic and cook until fragrant. Stir in the sazon, cumin, oregano, sofrito, and tomato sauce. Cook for 1 minute.
• Add the cooked beans and ham hock meat to the pot along with the bay leaf, dry white wine, potatoes, and butternut squash. Cover and cook for 20 minutes or until the potatoes and butternut squash are tender.
• Uncover, season generously with salt and pepper, and cook until the beans thicken. This should take about 10-15 minutes. Enjoy!

INSTANT POT CUBAN RED BEANS

Steps:

• Heat a sauté pan on medium heat. Cut salt pork into 1/4 inch pieces and add to pan. Fry pork until all fat is rendered and golden brown.
• Add the smoked hock and rendered salt pork to the Instant pot. Add water and set Instant pot to pressure cook for 20 minutes. Turn off the keep warm feature. When the time is up, release steam. Be careful not to burn yourself while releasing the steam.
• Wash the beans in a colander. Remove any dirt and small rocks if you find some.
• Add washed beans to the Instant Pot. Add the whole pepper that has the top removed and seeds removed. Cook again for 10 minutes. Turn off the keep warm feature. The beans will be slightly hard still. We don't want them cooked all of the way yet because they will be cooked again. When time is up release steam and again be careful not to burn yourself. Picture is beans before cooking. After steam is released and it is safe to open remove whole bell pepper.
• While beans are cooking heat a sauté pan on medium high heat with olive oil. Add diced onion and sauté until tender. When tender add smashed garlic and continue cooking until garlic is fragrant for about 2 minutes. Add to Instant pot.
• Peel and cut potatoes into chunks. Not too small because we want them to hold their shape while cooking. I find 1 1/2 to 2 inches is best. Add to the Instant pot. Add tomato sauce. Add salt, garlic powder and cumin. Set Instant Pot to cook for another 5 minutes. Again turn off keep warm feature. When time is up carefully release steam. Stir in 2 tablespoons of fresh finely chopped cilantro.
• Serve over a bed of white rice and don't forget the bread for dipping!

INSTANT POT® VEGAN RED BEANS AND RICE

Steps:

• Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
• Divide among serving dishes and garnish with parsley.

DRY RED BEANS IN THE INSTANT POT®

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.