Instant Pot Cuban Black Bean Soup
- 1 pound dried black beans about 2 cups, no need to soak
- 1-2 tablespoons extra-virgin olive oil
- 1 red onion, chopped
- 1 green or red bell pepper, seeded and chopped
- sea salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cloves garlic, chopped
- 2 teaspoons white vinegar
- 1 tablespoon sugar
- 5-6 cups water, depending on how soupy you like it
- dash of hot sauce (optional)
toppings: avocados, jalapeno, red onion/pickled, sour cream, feta cheese, cilantro, and or fresh lime
Rinse and drain beans and discard any stones (if any). Set aside.
Set the Instant Pot to the sauté option and add olive oil. Once the oil is hot, add onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 5 minutes. Stir in the cumin, oregano, bay leaves, and garlic; cook until the spices are fragrant, about 30 seconds.
Add the vinegar, sugar, water and beans and stir well. Cover and seal the Instant Pot. Cook on high pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 15-20 additional minutes. Unplug the cord from the outlet and carefully place instant pot under running water for 1-2 minutes before removing lid.
Finish off with a dash of hot sauce (optional) and a drizzle of olive oil; stir, serve and garnish with toppings of choice.
