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cuban black beans
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5 from 2 votes

Instant Pot Cuban Black Beans

Traditional Cuban black beans made in an Instant Pot
Prep Time12 hrs
Cook Time1 hr
Total Time13 hrs
Course: Side Dish
Cuisine: cuban
Servings: 6
Calories: 76kcal
Author: Cari
Cost: $5


  • Instant Pot


  • 1 14 oz bag of dried black beans
  • 1 medium yellow onion chopped
  • 1 green bell pepper chopped
  • 3 cloves of garlic chopped
  • 9 cups water
  • 1 tablespoon salt
  • 2 bay leaves
  • ½ teaspoon cumin
  • 1 teaspoon white vinegar
  • 3 tablespoon extra virgin olive oil


  • Rinse your beans to remove any dust or debris from the bag.
    1 14 oz bag of dried black beans
  • In the Instant Pot inner cooking pot place your rinsed beans, onions, garlic, pepper and water. Cover with a dish towel and allow to soak overnight (about 12 hours)
    1 14 oz bag of dried black beans, 1 medium yellow onion, 1 green bell pepper, 3 cloves of garlic, 9 cups water
  • Once the beans have soaked over night, add salt and bay leaves and place in the instant pot and cook for 45 minutes in the soup setting with regular pressure.
  • Open your instant pot once it's safe and make sure your water didn't dry out. Give the beans a gentle stir. You can add water in ½ cup increments (upto 1 ½ cups) if the beans are absorbing the water too quickly.
  • Add the cumin, vinegar and olive oil and allow the beans to simmer for another 15 minutes uncovered before serving. Add additional salt to taste.


These beans can be stored in a covered container in the refrigerator for upto 3 days.
These beans can also be frozen in an airtight container, allow them to thaw in the refrigerator before reheating. 


Serving: 0.5cup | Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1182mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg