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Vegan Instant Pot Cuban Beans & Rice

Vegan Instant Pot Beans & Rice
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Vegan Instant Pot Cuban Beans & Rice

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Side Dishes
By Mama Veggie – Serves: 4
Prep Time: 15 minutes – Cooking Time: 32 minutes (+ time to come to pressure)

This Spanish inspired dish uses oregano, dried cumin, and bay leaves. It makes a great side dish or simple dinner.

Ingredients

  • 1 c. dried black beans, rinsed and picked over
  • 1 medium red pepper, seeded and cut into large pieces
  • ½ medium white onion, cut into large pieces
  • ½ T. dried oregano
  • ½ T. dried cumin
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste
  • 2 whole bay leaves
  • 1½ c. vegetable broth
  • 1 T. red wine vinegar
  • 2 T. red pepper, diced
  • 3 T. avocado, diced
  • 2 T. fresh cilantro leaves, chopped
  • 1 whole lime, cut into wedges (optional)
  • 3 c. cooked white or yellow rice

Instructions

1

Add the beans, red pepper, onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot®.

2

Pour broth on top and add the lid. Set the pressure valve to “sealing” and select the “Manual” cooking option on the “High” setting. Set cook time to 32 minutes.

3

When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.

4

Turn the unit off and carefully remove lid. Transfer red pepper, onion, and ½ cup broth to a blender or food processor. Cover and blend until smooth.

5

Pour pureed vegetable mixture back into the Instant Pot® and add red wine vinegar. Season with additional salt and black pepper, as desired, and stir to combine. Serve immediately over a bed of cooked rice, topped with chopped red pepper, avocado, and cilantro. Offer lime wedges, if desired. Enjoy!

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About

Mama Veggie is an American vegetarian and vegan food blogger, with an emphasis on meat-free recipes that the whole family can enjoy.

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