Instant Pot Cuban Black Bean Soup
Cuban black bean soup is a traditional soup enjoyed by many. This black bean soup is humble in it's ingredients, yet it is known for it's simple bold flavor profile.
Servings: 6
Calories: 130kcal
Ingredients
- 1 tablespoon of olive oil
- 1 onion chopped
- 1 green bell pepper
- 6 cloves of garlic minced
- 1 1/2 teaspoons of cumin
- 1/2 tablespoon of oregano
- 2 bay leaves
- 1/4 cup of cilantro chopped
- 14 oz dried black beans pre-soaked
- 1 teaspoon of white vinegar
- 10 cups of water
- salt and pepper to taste
- Toppings:
- You can top with sour cream cotija cheese, cilantro, garlic mojo, crush garlic croutons or plantain chips, red onions thinly sliced (raw or pickled), and sliced avocado.
Instructions
- In a large bowl soak beans for 1 hour.
- In the Instant Pot hit the saute function for 5 minutes. Heat oil and add in the onion, green peppers, and minced garlic. Cook for a few minutes and add in the cumin and oregano. Stir often to keep from burning. Next, add in water, cilantro, and bay leaves, mix and add in black beans.
- Cover with the lid and set to sealing. Cook on high pressure for 40 minutes.
- Once 40 minutes are done, press cancel and allow to naturally release for 10 minutes before using quick release.
- Once lid is off, stir gently, and add in white vinegar and taste for seasoning. Add salt and pepper if needed.
Nutrition
Calories: 130kcal | Carbohydrates: 20g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 334mg | Fiber: 7g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 3mg