Beans & Legumes/ Instant Pot/ Rice Side Dishes/ Sides & Salads/ Vegan/ Vegetarian

Vegan Instant Pot Cuban Beans & Rice

Vegan Instant Pot Beans & Rice

Vegan Instant Pot Cuban Beans & Rice

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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.


  • 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



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


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.


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


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.


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!

You Might Also Like