Instant Pot Cuban Black Beans made from unsoaked dried beans is a must have vegan/vegetarian dish in your recipe arsenal. You'll love how a simple blend of spices add such huge flavor to simple black beans and make them mouthwatering delicious. Learn how to make the best instant pot black beans Cuban style from dried beans. This recipe is vegetarian, vegan, gluten-free, healthy.

Cuban Black Beans Instant Pot

Cuban Black Beans pressure cooker recipe is so easy to whip up any day. Make it either with soaked or unsoaked beans. Using overnight soaked black beans will reduce the cook time.

I love to make this dry black beans recipe in two stages - first I pressure cook the unsoaked beans with a whole bell pepper, onion & bay leaves to infuse the beans with extraordinary flavor. Than, prepare a quick sautéed onion, pepper spice base & mix the cooked buttery tender beans & allow them to steep in the flavor.

However, if you are pressed for time you can skip the first part and dump the unsoaked beans directly into the sautéed spice base and than pressure cook everything together. Totally your choice!

Ingredients

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Black Beans: I used rinsed unsoaked black beans. You must pick the beans and than rinse them very well under running tap water multiple times, drain them and than use them in the recipe.
• Aromatics: Onion and garlic. Yellow onion goes very well in this recipe. It's not overtly pungent and not very mild in flavor.
• Bell pepper: Use green bell pepper. It's sharp bright flavor compliments the earthy flavor of the beans so much. You'll love it!
• Jalapeno: For a little heat. De-seed the jalapeno to reduce the spicy characteristic.
• Tomato: Just a little amount of tomato paste is all you need in this recipe.
• White wine: Deglaze the pot with a few splashes of white wine or sherry. This would create such a great depth of flavor. Infact this is the secret ingredient in my vegetarian Cuban black beans recipe. If you do not prefer to use alcohol in recipes feel free to sub it with equal amount of vegetable stock or normal water.
• Seasonings: Cumin, sweet paprika, oregano, ground black pepper and salt according to your own personal taste preference.
• Liquid: Vegetable stock or normal water. I used normal water to cook my no soak instant pot black beans.
• Cooking fat: Use extra light or light olive oil.

Top Tips

• Soaked Black Beans instant pot time: Pressure cook overnight soaked black beans on high pressure for just 20 mins followed by 15 mins natural release for firmer beans. For tender creamy beans pressure cook on high for 30 mins followed by 15 mins natural release. The cook time might vary slightly if the beans are older.
• Unsoaked black beans instant pot time: For firmer unsoaked black beans pressure cook on high pressure for 35 mins followed by natural release. And for tender creamy beans pressure cook on high pressure for 45 mins followed by natural release. The cook time might vary slightly if the beans are older.
• Spicy Black Beans: Add ½ tablespoon red pepper flakes for really spicy instant pot black beans no soak recipe. You can also use more jalapeno peppers.

How to make Instant pot Cuban black beans?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Pressure cook unsoaked black beans

• Pressure cook unsoaked black beans: Pick the dried black beans, rinse them well. Add the rinsed and drained beans into the instant pot insert. Add water, one whole green bell pepper, one whole peeled yellow onion and bay leaves. Pressure cook on HIGH for 45 mins followed by natural release. Discard the bell pepper, onion & bay leaves and set aside the black beans in a bowl.

Step #2 Prepare the Cuban sofrito

• Make Cuban Sofrito: Set the instant pot on sauté mode on HIGH heat setting. Add olive oil and gently release the chopped bell pepper, jalapeno, onion & garlic. Sauté until the onion begins to turn soft. Add salt to quicken the process. Add all the seasonings - cumin, paprika, oregano and ground black pepper. Sauté well for about 2 mins. Pour the white wine and deglaze the pot very well to loosen any stuck food particles.

Step #3 Make Cuban style black beans

• Simmer black beans: Add the tomato paste and sauté well for about 1 min. Now, add the cooked black beans along with the liquid. Give everything a good mix and simmer on Low heat settings on sauté mode for few mins until the beans thicken to your liking. You can also smash a few beans with the back of your ladle to create a creamy texture and to thicken the black beans.
• Serve: Turn off the instant pot. Serve the Cuban style black beans garnished with chopped cilantro and fresh lime juice.

Serving Suggestions

Serve the Cuban style instant pot dried black beans with cooked white rice or brown rice. You can also serve the beans with cooked quinoa.

How long do black beans last in the fridge?

Instant pot black beans Cuban recipe will last for 5 days in the fridge. Store it in air tight containers for best flavor. Follow the reheating directions shared below.

Can you freeze Cuban black beans?

Yes you can freeze Cuban black beans for up to 4 months. Allow the beans to cool completely before transferring them to freezer-safe zip-closure bag or air tight container. Freeze the beans in cup-sized individual serving portions for easy re-heating and serving!

How to reheat

Fridge: You can reheat the easy Cuban black beans in the microwave oven until warm or hot. Or you can also reheat the beans on the stove top in a saucepan over medium high heat. Stir the beans often to prevent them from burning.

Freezer: Thaw the black beans over night in the fridge and follow the reheating directions shared above.

FAQs

I LOVE HEARING FROM YOU! If you try this Instant pot Cuban black beans, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.