Instant Pot Cuban Black Bean Soup

With a velvety, aromatic broth this outstanding Instant Pot Cuban Black Bean Soup is healthy, hearty, and rich in flavour. Best of all, no presoaking beans involved!

For quite a while, I was successful at ignoring the Instant Pot hype. But my resolve against yet another appliance on my counter started to wane when a dear friend, and very good cook, kept showing off sharing pictures of her easy and quick meals made in her Instant Pot.

To be exact, it was her dried black beans that did it. “They cook in 25 minutes” she boasted, “and they are AMAZING.” She knows me. She knew I couldn’t resist the allure of beans. So easy to cook on the stovetop, but if you don’t soak them overnight (which by the way I never do) they definitely take some time to cook. In the Instant Pot, soaking is not necessary, and they turn out perfect every time in about 45 minutes start to finish.

When I finally ordered one, I have to say, it wasn’t love at first try. I found the steam release valve scary, the food was tasting pretty bland, the first stew I attempted took a lot longer than I expected so we had the latest dinner ever. But I kept playing with it and within a few weeks I was totally comfortable using it and completely hooked. As in so hooked that I would now like another one so I can have them running side by side with, say, black beans cooking in one and rice in the other, or both filled with chicken bones to make a huge batch of the easiest and richest chicken broth you’ve ever seen. I just love it.

Instant Pot Frequently Asked Questions

Everything you hear people say about it is true; the beauty of this machine is in the the ease of the hands off — being able to come home at the end of the day and throw everything in one pot then go change, pour a glass of wine, and 30 minutes (or so) later you have a delicious meal. Pretty great. Also, the cleanup is a breeze.

If you already own one but have been reluctant to try it, or if I have convinced you to run out and get one, here are a few helpful tips, and answers to some common questions.

WHICH INSTANT POT SHOULD I BUY?

After a lot of research, this is the instant pot I bought: Instant Pot DUO Plus 6 Qt 9-in-1

Unless you are a family of 6 or more, have ample counter space in your kitchen, or you will making gallons and gallons of stock, I don’t recommend going any bigger than the 6 qt. The larger 8 qt size is huge. Tip: Do not pay full price for an Instant Pot, watch for it to go on sale which happens very often.

DOES THE INSTANT POT MAKE FOOD IN AN “INSTANT”?

The straight answer is no. Depending on what you’re cooking, the pot can take up to 30 minutes to come to pressure. But if beets, for example, are your thing you will delight in the 15 minutes it takes to steam them vs. the one hour plus roasting method in the oven.

Do not make risotto in the instant pot for your Nonna (or anyone with an ounce of Italian blood) but for your family on a weeknight? Go for it – there is zero stirring and it’s pretty darn good. Legit hummus from dried chickpeas that you don’t have to soak overnight? A dream. Classic Indian foods like butter chicken, chana masala’s, etc, are super popular in the instant pot world for a reason – they are fast to make and absolutely delicious. I could go on but just trust, the Instant Pot truly is a short cut to many good meals.

DO I NEED TO READ THE MANUAL?

Yes. You must give it a quick skim, but no need to nerd out on it. And if you prefer visuals, or to become even more comfortable using your machine, watch these videos:

Instant Pot Quick Start Guide

Instant Pot Water Test

WHERE DO I FIND GOOD INSTANT POT RECIPES?

Well hopefully here, ha. But until I am able to post a good collection of recipes for you, here are a few cookbooks and websites you can check out:

• I have both Coco Morante cookbooks; The Essential Instant Pot Cookbook and  The Ultimate Instant Pot Cookbook and though I haven’t actually made any of the recipes as written, I find them great as guides for almost anything you  want to cook.
• You can’t go wrong with any of Melissa Clark’s cookbooks and her Dinner in an Instant is no exception. She also has a super useful guide for the Instant Pot here.
• Twosleevers.com : I haven’t had a chance to try many of her recipes but she is a great source for all things Instant Pot (her butter chicken recipe went viral and it is excellent —  I replace the cream with coconut milk and use only 3 tablespoons of butter and it’s still so so good you won’t miss any of it — you can read about it here).
• A few good Instant Pot reads you might enjoy here and here.

Instant Pot Cuban Black Bean Soup Recipe

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 can take some time to cook even after an overnight soak. Cooking beans in an Instant Pot is truly magical. It’s simple, fast and eliminates the need to soak the beans overnight. The broth also develops an incredible flavour 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.

This Instant Pot Cuban black bean soup is a version of my favourite beans with the ingredients remaining pretty much the same. A sofrito – sautéed aromatics and vegetables – forms the base of this soup and adds tons of flavour to the beans and cooking liquid. Some black bean soups are served blended and smooth, but I prefer to leave most of the beans whole. Here, we mash only some of the beans which ensures the soup remains brothy and 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.

How To Make Instant Pot Cuban Black Bean Soup

1. Rinse and drain the beans .
2. Set the Instant Pot to Sauté on high 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. Stir in the tomato paste and cook for 30 seconds more. Add the bay leaves, water and beans and stir to blend — scraping the bottom of the pot with a wooden spoon to release any browned bits.
3. 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 25 minutes at high pressure. It will take the pot about 12 minutes to come to pressure.
4. 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. Stir in the red wine vinegar.
5. Taste and adjust seasonings. If soup broth seems thin, scoop out a cup or so of the beans into a bowl, mash with a wooden spoon into a coarse purée and stir back into soup. Keep warm until ready to serve or shut off pot and ladle soup into bowls topped with desired garnishes.

Tips For The Best Instant Pot Cuban Black Beans

Get The Liquid Ratio Right

Not to over-complicate what should remain a very simple soup, but the consistency of the black bean soup really does matter. You want your beans to swim in a silky broth that isn’t watery or thin.  It also shouldn’t be so thick that it will look like a homogenized mass of beans.

Most recipes call for 8 cups of liquid, which I find is way too much. I use 5 cups of water for 2 1/2 cups of dried beans and so far that seems to hit the sweet spot. If your broth still seems too thin, simply mash a few spoonfuls of the cooked beans separately, place the purée back in the broth, and cook on Sauté for a few minutes. Sounds a little complicated but this should not take longer than a few minutes.

Season Generously

You will likely have to season them generously, especially at the end, because the downside of the pressure cooker is you can’t taste and season as you cook.

Use The Freshest Beans Possible

The fresher the beans are, the less time they need to cook. On the stovetop, if the beans are very old they will not soften even after hours of simmering. The Instant Pot might be able to soften older beans but it is still best to use fresh beans, if possible.

Can I Use Canned Beans?

Canned beans have already been cooked and will become way to mushy if cooked again in the Instant pot. If you prefer to use canned beans to make Cuban black bean soup, I would go ahead and make it on the stovetop.

How to Serve Instant Pot Cuban Black Bean Soup

Fairly new to me, and a bit of a surprise, is to top the black bean soup with chopped olives. A while ago, I read somewhere that sometimes Cubans top their black beans with chopped olives, I gave it a try and now we must always have olives on our black bean soup, along with the classic topping of chopped onions and avocado. I find the salty pungency of the olives against the earthy black beans to be completely addictive but if olives are not your thing just leave them out.

Don’t be tempted to skip the onions and avocado, however, because this little flavour bomb is kind of essential. On occasion, and not surprisingly, I will also top it with a bit of white rice — but, I show restraint, this isn’t rice and beans. This is a one pot, effortless, nourishing and satisfying soup. I hope you enjoy it as much as I do.

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Instant Pot Cuban Black Bean Soup

Author: Sandra Valvassori

With a velvety, aromatic broth this outstanding Instant Pot Cuban Black Bean Soup is healthy, hearty, and rich in flavour. Best of all, no presoaking beans involved!

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 4

Ingredients  

1x2x3x

• 1 pound (2 1/2 cups) dried black beans
• 1 Tablespoon extra-virgin olive oil
• 1 small red or yellow onion diced
• 1 green bell pepper cored, seeded, and diced
• 1 teaspoon kosher salt
• 4 cloves garlic finely minced
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 Tablespoon tomato paste optional
• 2 bay leaves
• 5 cups water
• 1 Tablespoon red wine vinegar
• Salt and freshly ground black pepper to taste
• Optional for serving: white rice diced avocados, red chili flakes, chopped green olives, jalapeno, red onion, cilantro

Instructions 

• Rinse and drain the beans and pick out any little stones or broken beans. Set aside.
• Set the Instant Pot to Sauté on high 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. Stir in the tomato paste and cook for 30 seconds more. Add the bay leaves, water and beans and stir to blend -- scraping the bottom of the pot with a wooden spoon to release any browned bits.
• 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 25 minutes at high pressure. It will take the pot about 12 minutes to come to pressure.
• 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. Stir in the red wine vinegar.
• Taste and adjust seasonings. If soup broth seems thin, scoop out a cup or so of the beans into a bowl, mash with a wooden spoon into a coarse purée and stir back into soup. Keep warm until ready to serve or shut off pot and ladle soup into bowls topped with desired garnishes.

Notes

I have tested this recipe a lot and the cooking time, and water amount, I suggest seems to always work for me. However, the age and quality of the beans could make a difference in the cooking time as well as in the thickness of the broth.
If the beans seem hard and undercooked: Reseal the pot, set to Pressure Cook/Manual setting and set the cooking time to 5-7 minutes. Proceed with the recipe from here.
If the bean broth seems too thick: Add 1/2 - 3/4 cup water to pot. Set to high Sauté and cook, stirring often, about 5 minutes. Adjust seasoning to taste after adding water.

Keywords: Black beans, Instant Pot Black Bean Soup, Black Bean soup

Cuisine Gluten Free, Latin American, Vegan,

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