Instant Pot Cuban Black Bean Soup

A hearty and comforting Instant Pot Cuban Black Bean Soup that will not disappoint! This is a richly flavored, brothy soup with whole beans, unlike many thicker versions that are puréed. No Instant Pot? No problem, this post includes stovetop instructions so everyone can enjoy this nourishing and satisfying vegan meal!

If I had a nickel for each time I cooked black beans, or pinto beans, I’d be set for life. I grew up eating beans, my kids grew up eating beans, and we all still looove eating beans. Needless to say, I can make a very decent batch of beans with my eyes closed.

It’s hard for me to pick a favorite between my Habichuelas Rojas, or these Cuban-style black beans. I love them both equally. But, I must admit, I gravitate to black beans a lot more often because they are a lot easier to make and my kids always adored the more savory, brothy flavors.

So imagine my delight when the Instant Pot waltzed into my life a few years ago. Unequivocally, beans are the #1reason for getting an Instant Pot. It eliminates the need for soaking the beans, it cooks them perfectly, and it cooks them much faster.

To be sure, it took a little trial and error to get the seasoning, amount of liquid, and cooking time just right. But now, I can assure you, this Instant Pot Cuban black bean soup is foolproof. It’s earthy but full of traditional flavors, the beans are perfectly cooked, and the amount of effort to make this delicious dish is extremely minimal.

About This Cuban Black Bean Soup

This Instant Pot Cuban black bean soup is a version of my favorite beans. The ingredients remain pretty much the same but the technique is a little different to accommodate the Instant Pot method.

It is important to note that even though this black bean soup is brothier than a pot of regular beans, the consistency is more stew-like than most soups you are used to.

For this soup, we start with the classic sofrito – sautéed aromatics and vegetables – which form the base of almost all bean dishes. The sofrito is what will add tons of flavour to the beans and cooking liquid.

Some black bean soups are served blended and completely smooth, but I prefer to leave most of the beans whole so the soup is more stew-like. Blending, or mashing, some of the beans, however, is essential to ensure the soup is luxuriously creamy.

To finish, a splash of acid – via lime juice or vinegar – does wonders to help tame the intense earthiness of the beans. Vegan, hearty, and healthy, this Cuban black bean soup is utterly delicious and satisfying enough to enjoy as a meal.

Why Cook Beans In An Instant Pot

I have talked before about my love for all beans and how they are just so much better when made from scratch than from a can. The problem is, dried beans need to be soaked overnight and can take quite a long time to cook, even after being soaked.

Cooking beans in an Instant Pot eliminates the need to soak the beans overnight and cooks them in half of the usual stovetop time. The broth also develops an incredible flavor and the beans turn out perfectly soft and tender every time. Even if your beans are a little on the older side, they will soften beautifully in a pressure cooker.

If you don’t own an Instant Pot, you can absolutely make these Cuban black beans on the stovetop (I provide instructions down below). Just make sure you allow for at least 2 hours of cooking time if using dried beans.

Ingredients You’ll Need

Note: This is an overview, with helpful notes, of the main ingredients you will need to make this recipe. For detailed measurements of each ingredient, see the printable recipe card below.

• Dried black beans: Try and seek out the freshest dried beans. Older beans will take a lot longer to soften, and sometimes will not soften at all no matter how long you cook them.
• Onion, garlic, and green pepper: This trifecta forms the base of the sofrito. I prefer to use red onions, but you can use whatever you have on hand. I like my sofrito base particularly pungent so I add a lot of garlic. You can use a cubanelle pepper if you prefer, but I quite like the regular green bell pepper for this bean soup.
• Water. Some people like to use broth but I don’t find a significant difference in flavor so I keep it simple and always use water.
• Spices and seasoning: Here we are using ground cumin, oregano, salt, and pepper. These beans can take a lot of salt. If the beans taste bland, add more salt.
• Red wine vinegar: To finish, vinegar is the not so secret ingredient that makes this soup go from a little flat to bright and delicious. I’m a little more generous with the amount than other recipes, but I think this really does wonders to help tame the intense earthiness of the beans. You can use apple cider vinegar, white vinegar, or sherry vinegar, if you prefer.
• Bay leaves: You will always find a bay leaf or two in my beans and stews. I love the aroma they lend to this dish.
• Sugar – Cubans always add a smidge of sugar to their black bean soup. It helps balance all the flavors but you can omit it if you wish.
• Optional for garnish: Chopped roasted red pepper, diced white or red onion, diced avocado, and/or a dollop of Mexican crema (or sour cream).

***A note on green pepper: I know many people dislike green peppers but they contribute a very important flavor to this Cuban soup. If you simply can’t use them, substitute with a red pepper and add a pinch more ground cumin and oregano.

How To Make Instant Pot Cuban Black Bean Soup

When Cubans (and Dominicans) cook dried beans on the stovetop, they typically add an extra chunk of onion and green pepper which are later discarded. Then, diced onion and green pepper is added by way of the sofrito. For the Instant Pot version, the beans are cooked with the sofrito, but I still like to add the chunks of onion and green pepper for more flavor.

Note: This is an overview on how to make Arroz con Pollo. For detailed instructions and measurements, check the recipe card below.

Step 1: Rinse and drain the beans.

Step 2: Set the Instant Pot to Sauté on medium and let heat for 1-2 minutes. Add the olive oil, onion, bell pepper, and salt. Cook until the vegetables soften, about 3 to 5 minutes. Stir in the garlic, cumin, and oregano, and cook until the spices are very fragrant, about 30 seconds.

Step 3: Add the bay leaves, chunk of onion, chunk of green pepper, water and beans and stir to blend — scraping the bottom of the pot with a wooden spoon to release any browned bits.

Step 4: Seal the lid and set the steam release handle to the Sealing position. Cancel the Sauté program then select the Bean/Chili, Pressure Cook, or Manual setting and set the cooking time for 30 minutes at high pressure. It will take the pot about 12 minutes to come to pressure.

Step 5: When the cooking time is done, allow the steam to release pressure naturally for 20 minutes before moving the Pressure Release to Venting to release any remaining steam. Remove the lid carefully away from you. Pick out the bay leaves and discard them.

Step 6: Scoop out a cup or so of the beans into a bowl, mash with a wooden spoon or fork into a coarse purée and stir back into soup. Alternatively, use an immersion blender and pulse just once or twice to blend about a cupful of beans.

Step 7: To finish the soup, add the vinegar, sugar, 1 more teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning, if necessary. Add the chopped roasted peppers, if using, and once again set pot to medium Sauté mode. Simmer the soup over medium-low heat for another 8-10 minutes.

Keep warm until ready to serve or shut off pot and ladle soup into bowls topped with desired garnishes.

How To Make Cuban Black Bean Soup On The Stovetop

STOVETOP WITH DRIED BEANS

I no longer soak black beans before cooking them on the stovetop. Black beans have a thinner skin and will cook much faster than other beans.

To make the soup on the stovetop, you will need an additional 1/2 of one onion and 1/2 of one green pepper.

• Rinse the black beans and place them in a large pot with 2 1/2 quarts of water. Add the chunk of onion, the chunk of green pepper, and 1 bay leaf and bring to a boil over high heat.
• Lower the heat to medium and simmer, partially covered, 1 1/2 to 2 hours, or until the beans are tender. If at any time the liquid seems low, add 1 cup of water or a bit more as needed.
• Meanwhile make the sofrito. Heat the oil in a medium skillet over medium heat. Add the diced onion, diced green pepper and 1 teaspoon salt. Sauté until soft, about 2 to 3 minutes. Stir in the garlic, cumin, oregano and remaining bay leaf and cook for 1 more minute. Remove from the heat.
• When beans are ready, ladle out about 1/2 cup of the beans and add them to the sofrito in the skillet. Use a fork or wooden spoon to mash the beans into a coarse puree, then add this mixture to the pot of beans and stir to combine. Alternatively, you can add the sofrito to the beans and use an immersion blender to puree just a few of the beans; don’t pulse more than twice.
• To finish the soup, add the vinegar, sugar, 1 more teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning, if necessary. Add the chopped roasted peppers, if using, and simmer the soup over medium-low heat for another 25 to 30 minutes.
• Remove the bay leaf and serve with toppings of your choice.

Frequently Asked Questions

How To Serve Cuban Black Bean Soup

As with most simple soups, a few garnishes make it come alive. For this black bean soup I don’t like to go too crazy with the garnishes as it’s important to let the beans shine. That said, you would never catch me serving this soup without diced white onions, or red onions, diced avocado, and/or a dollop of Mexican crema (or sour cream).

Cubans will almost always serve their black bean soup with steamed white rice on the side. Some will add a few spoonfuls to their bowl of soup, others will ladle the soup over the rice. I like to add the rice to the soup, but again, not too much so it remains a bowl of soup and not a bowl of rice and beans.

Note: I used just a few cilantro leaves to garnish the soup for the photos. However, cilantro is not typically added to Cuban black bean soup. Jalapeños and tomatoes of any kind in a Cuban black bean soup, will also be offensive to a Cuban.

Make Ahead, Storage & Freezing

• MAKE AHEAD – Beans are a great meal prep food because they taste even better the next day and reheat beautifully. Make an entire batch or two and once cooled, transfer to a glass or ceramic container and store in the refrigerator, tightly covered, for up to 4 days.
• STORAGE – Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator.
• REHEAT: For best results, reheat gently on the stovetop until heated through. If the soup thickened too much, add a few splashes of water until it reaches your desired consistency.
• FREEZING – Black bean soup freezes well, too! Freeze in freezer safe containers for up to 3 months. Thaw in the fridge overnight and reheat as instructed above.

More Instant Pot Recipes To Try

This recipe was originally posted February 2019, but has updated to include new photos and information that we believe will be more beneficial to the reader.