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Instant Pot Cuban Black Bean Soup Recipe

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4.3 from 81 reviews

This Instant Pot Cuban Black Bean Soup is a hearty and flavorful dish that combines dried black beans with aromatic vegetables, spices, and a touch of tangy red wine vinegar. Perfectly cooked in an Instant Pot, this soup is both convenient and deeply satisfying, ideal for a comforting meal with options to customize with toppings such as avocado, olives, or rice.

Ingredients

Main Ingredients

  • 1 pound (about 2 cups) dried black beans
  • 1 medium-large yellow onion, chopped
  • 1 large green bell pepper, cored and seeded, chopped
  • 4 large garlic cloves, finely minced
  • 1/2 cup chopped jarred roasted red pepper

Seasonings & Liquids

  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 5 cups water
  • 2 Tablespoons red wine vinegar
  • 3/4 teaspoon sugar (optional)

Optional Garnishes

  • White rice
  • Diced avocado
  • Chopped green olives
  • White or red onion, chopped
  • Chopped parsley or cilantro

Instructions

  1. Prep the Beans: Rinse the dried black beans thoroughly under cold water, picking out any debris or damaged beans. This ensures a clean and smooth soup base.
  2. Sauté Aromatics: Turn on the Instant Pot to the sauté setting. Add the olive oil, then the chopped onion, green bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
  3. Add Spices and Beans: Stir in the ground cumin, oregano, and bay leaves. Add the rinsed black beans to the Instant Pot, mixing well to coat with the aromatics and spices.
  4. Pour in Liquids: Pour in 5 cups of water. Secure the lid on the Instant Pot and set the valve to sealing.
  5. Pressure Cook: Set the Instant Pot to manual high pressure for 30 minutes. When the time is up, allow the pressure to release naturally for about 15 minutes, then carefully quick-release any remaining pressure.
  6. Finish the Soup: Open the lid, remove the bay leaves, and stir in the red wine vinegar, chopped roasted red peppers, and sugar if using. Season with kosher salt and freshly ground black pepper to taste. For a thicker texture, you can use an immersion blender to partially blend the soup, leaving some beans whole for texture.
  7. Serve: Ladle the soup into bowls and offer optional toppings such as cooked white rice, diced avocado, chopped green olives, onions, and fresh herbs like parsley or cilantro for extra flavor and garnish.

Notes

  • Pre-soaking the beans overnight is optional but can reduce pressure cooking time and enhance digestibility.
  • If you prefer a thinner soup, add extra water or broth after cooking to reach desired consistency.
  • The red wine vinegar adds a bright tang — start with 2 tablespoons and adjust to taste.
  • For a vegetarian version, ensure the broth used is vegetable-based or just use water as in the recipe.
  • Leftovers store well in the refrigerator for up to 4 days and freeze great for up to 3 months.

Find it online: https://recipethrive.com/instant-pot-cuban-black-bean-soup-recipe/