Want a quick and delicious way to bring authentic Cuban cuisine into your home? This easy Instant Pot Cuban Black Beans recipe is perfect for busy families looking for a healthy, weeknight side dish.
We like to serve Cuban black beans over yellow rice and pair it with a Fresh Tomato and Avocado Salad and this Authentic Ropa Vieja in the slow cooker.
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Black beans, or "frijoles negros," are a staple in Cuban cuisine. Known for their rich flavor, these beans are often enjoyed with yellow rice and serve as a comforting and nutritious meal. This Instant Pot version simplifies the cooking process, making it more accessible for home cooks.
If you like Cuban cuisine, you may also love our Cuban Garbanzo Bean Soup or our Instant Pot Mojo Pork.
Why We Love This Recipe
- Quick and Convenient: Using an Instant Pot drastically reduces the cooking time.
- Authentic Flavor: Maintains the traditional Cuban taste, pairing perfectly with the bold, garlicky dressing of a Copycat 1905 Salad from Columbia Restaurant for a well-balanced, flavorful spread.
- Healthy and Nutritious: Packed with the good stuff! Perfect for a wholesome meal.
- Family-Friendly: It appeals to both kids and adults, making it great for family dinners.
Cuban Black Bean Ingredients
- Black Beans: Rinsed and sorted, these are the base of our dish. Excess black beans on hand? Try our Slow Cooker Black Bean Soup or our Vegetarian Quesadillas.
- Tomato: Adds a touch of acidity and sweetness.
- Green Bell Pepper: Halved and seeded to add a subtle pepper flavor.
- Onion: Diced and sautéed for a rich base.
- White Vinegar: Adds a tangy finish and helps tenderize the beans.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Green Bell Pepper: Substitute with red, yellow, or orange bell pepper for a slightly sweeter taste.
- White Vinegar: Apple cider vinegar can be used as an alternative.
How to Make Instant Pot Cuban Black Beans
STEP 1: Prepare the Vegetables
Set the Instant Pot to "Sauté" mode. Add olive oil and let it heat up. Add diced onion and sauté for about 3-4 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
STEP 2: Add the Main Ingredients
Add rinsed and drained black beans, water, tomato, halved and seeded green bell pepper, oregano, cumin, bay leaves, kosher salt, white vinegar, and black pepper to the Instant Pot.
STEP 3: Pressure Cooking
Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 60 minutes. Once the cooking cycle is complete, allow a natural pressure release for 20 minutes, then perform a quick release for any remaining pressure.
Open the lid. Remove the bell pepper, and bay leaves.
STEP 4: Final Seasoning
Taste and adjust seasonings. Stir in additional dried oregano (optional).
Serve over yellow rice with diced onion and fresh cilantro for garnish. Pair with warm Cuban bread.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Soak beans for a few hours if you prefer a softer texture, though it’s not required with the Instant Pot.
✔️ DO Rinse and sort beans to remove any debris.
✔️ DO Allow the beans to slow cook after pressure cooking to develop a richer flavor.
❌ DON’T Overfill the Instant Pot. Beans expand as they cook, so leave room for pressure to build properly.
Storage
Store leftover beans in an airtight container in the refrigerator for up to four days. For longer storage, freeze them in an airtight container for up to three months. When ready to enjoy, reheat gently on the stove or in the microwave until warmed through.
Recipe FAQs
Yes, you can make Cuban black beans in a slow cooker. Simply follow the same steps for sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the beans are tender.
To thicken Cuban black beans, you can mash some of the beans against the side of the pot and stir them back in. Alternatively, let the beans simmer with the lid off until they reach the desired consistency.
Cuban black beans pair well with yellow rice, avocado salad, or Cuban-style grilled chicken. They also make a great filling for burritos and tacos.
More Instant Pot Side Dishes You'll Love ♥️
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📖 Recipe
Instant Pot Cuban Black Beans
Equipment
- Instant Pot or Pressure Cooker
- Cutting board
- Chef’s Knife
- Measuring Spoons
- Wooden spoon
Ingredients
- 2 cups dried black beans rinsed and drained
- 4 cups water
- ½ medium tomato diced into large chunks
- 1 whole green bell pepper halved and seeded
- ½ medium onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- fresh cilantro, chopped white onion, and lime wedges optional
Instructions
- Rinse the black beans thoroughly under cold water. Remove any floaters and debris. Drain the beans well.
- Set the Instant Pot to "Sauté" mode. Add the olive oil and let it heat up. Add the diced onion and sauté for about 3-4 minutes until it starts to soften. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add the rinsed and drained black beans, water, tomato, halved and seeded green bell pepper, cumin, bay leaves, kosher salt, white vinegar, and black pepper to the Instant Pot with the sautéed vegetables.
- Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 60 minutes.
- Once the cooking cycle is complete, allow a natural pressure release for 20 minutes, then perform a quick release for any remaining pressure. Open the lid. Remove the halved tomato, bell pepper, and bay leaves. Stir in the dried oregano.
- Turn the Instant Pot to "Slow Cook" mode and cook for an additional 1-2 hours, or until the beans have reached the desired consistency. Taste and season with more salt and pepper if desired.
- Serve the Cuban black beans on top of yellow rice. Garnish with fresh cilantro, chopped white onion, and lime wedges if desired.
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Notes
- Green Bell Pepper: Substitute with red, yellow, or orange bell pepper for a slightly sweeter taste.
- White Vinegar: Apple cider vinegar can be used as an alternative.
Jami Powell says
These black beans are on weekly rotation in our home. So delicious!