Are you in the mood for a hearty and healthy soup recipe that will transport your taste buds straight to the tropical shores of Cuba? Then you are in for a treat with my Instant Pot Cuban Black Bean Soup Recipe!
As a chef specializing in Vietnamese and Asian cuisine, I am always on the lookout for new exciting flavors and textures to incorporate into my cooking. And boy, does this recipe deliver! The mixture of black beans, spices, and veggies creates an explosion of taste in your mouth that is sure to have you coming back for seconds.
But what makes this recipe even more special is how easy it is to make thanks to the Instant Pot pressure cooker. No more hours spent simmering beans over the stove; with this recipe, you can have dinner ready in under an hour!
Plus, it’s so versatile – whether you’re vegan, gluten-free, or love bacon grease (who doesn’t?), there are options for everyone. So join me in making this warm, hearty, and authentic Cuban-style black bean soup. Your kitchen will smell amazing, and your taste buds will thank you!
Why You’ll Love This Recipe
I can confidently say that you won’t regret trying out this Instant Pot Cuban Black Bean Soup recipe. Not only is it easy to prepare, but it’s also bursting with flavors that will leave you wanting more. This recipe is perfect for anyone who wants a warm, hearty, and healthy soup that is both vegetarian and vegan.
If you’re looking for an authentic Cuban dish that will satisfy your cravings, then this is the recipe for you. The combination of spices used in this recipe such as cumin, coriander and oregano, gives the soup a bold and unique flavor that is simply irresistible. Whether you’re a seasoned foodie or someone who loves to experiment with new recipes, this Instant Pot Cuban Black Bean Soup recipe hits all the right notes.
One of the best things about this recipe is its flexibility. You can easily make substitutions and variations according to your taste preferences or dietary restrictions. For instance, you can add some bacon grease for a richer flavor or leave it out altogether to keep this soup vegan. And if you prefer a spicier taste, simply increase the amount of cayenne pepper used in the recipe.
This Instant Pot Cuban Black Bean Soup recipe is perfect for anyone who doesn’t want to spend hours in the kitchen cooking. All you need is an Instant Pot or pressure cooker and some basic ingredients like dried black beans, water, tomato paste, garlic cloves and some veggies like celery, carrots and bell peppers. Follow the step-by-step instructions provided in this article and in no time, you’ll have a mouth-watering soup ready to eat.
In conclusion, if you’re looking for a warm, hearty and healthy dish that’s both vegetarian and vegan with a burst of bold flavors, then look no further than this Instant Pot Cuban Black Bean Soup recipe. It’s easy to make, incredibly delicious and perfect for any occasion. Try it out today and thank me later!
Here are the ingredients you’ll need for this Instant Pot Cuban Black Bean Soup recipe:
Dry black beans
- 1 lb dried black beans
- 1 onion, diced
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 bay leaves
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon cumin coriander
- 2 tablespoons bacon grease or olive oil (use olive oil for vegan)
- 1 tablespoon tomato paste
- Salt to taste
– Sour cream or cilantro lime crema
– Diced avocado
– Chopped cilantro
– Squeeze of lime juice
Most of these ingredients can easily be found in your pantry or local grocery store. Be sure to rinse and sort the dry beans and veggies before use.
The Recipe How-To
- 1 lb. of dried black beans
- 6 cups of water
- 4 tbsp. of olive oil or bacon grease
- 1 diced green bell pepper, onion and chopped celery
- 3 minced garlic cloves
- 2 tsp. chili powder
- 2 tsp. cumin
- 2 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- bay leaves
- 2 tbsp. of tomato paste
- red bell pepper chopped (optional)
Before starting to cook, rinse the beans thoroughly. Make sure to sift through them and remove any small stones or shrivelled beans.
- Heat up the instant pot in sauté mode, add olive oil or bacon grease.
- Add chopped bell pepper, onion, celery, bay leaf and sauté for about three minutes until they become soft.
- Add garlic, chili powder, cumin, oregano and cook stirring until fragrant (approximately 1 minute).
- Add the dried black beans to the pot, followed by six cups of water (Note: The water should not exceed the level of the beans).
- Select the pressure cooker setting on high for 25 minutes.
- After cooking is complete, let it depressurize naturally for at least ten minutes before removing the lid.
- Remove the bay leaves; include salt, cayenne pepper and tomato paste to taste.
- Garnish with cilantro.
Your Cuban Black Bean Soup Recipe is now ready!
Substitutions and Variations
When it comes to this instant pot Cuban black bean soup recipe, there are several substitutions and variations you can make to tailor it to your preferences or dietary needs.
For a vegetarian or vegan version, simply omit the bacon grease and use vegetable broth instead of chicken broth. This soup is already packed with plant-based protein thanks to the black beans, making it a filling and satisfying vegan or vegetarian option.
If you prefer a spicier soup, increase the amount of cayenne pepper or add a diced jalapeño pepper along with the bell peppers. For those who enjoy a milder taste, reduce or eliminate the cayenne pepper altogether.
Feel free to switch up the type of beans used in this recipe. While dried black beans are traditional for Cuban cuisine, you can also use canned black beans to cut down on cooking time.
For a heartier meal, serve this soup over rice or with a side of toasted bread. You can even transform this bean soup into a stew by reducing the amount of water used, giving it an authentic Cuban-style presentation.
If you have any leftover ingredients such as cilantro or avocado, consider using them as toppings when serving. A dollop of sour cream or a squeeze of lime juice also makes a great finishing touch.
No matter how you choose to customize this instant pot Cuban black bean soup recipe, it is guaranteed to be a warm, hearty and healthy addition to your mealtime routine.
Serving and Pairing
When it comes to serving this delicious and hearty Instant Pot Cuban Black Bean Soup, the possibilities are endless. One of my favorite ways to savor this soup is to serve it with a dollop of sour cream, a sprinkle of cilantro, and few slices of avocado on top. This creamy and tangy combo perfectly complements the rich and slightly spicy flavors of the soup.
For those who enjoy a bit more heat, I recommend adding a pinch of cayenne pepper or squeezing in some fresh lime juice for added zing. These small additions can transform your simple bowl of soup into an explosion of flavor.
Aside from these classic toppings, you can also serve your soup with some rice or crusty bread to make it a more satisfying meal. The rice can absorb the flavorful broth while the crusty bread can be used for dipping and sopping.
If you’re looking for a refreshing beverage to pair with this warm and hearty soup, I suggest trying a glass of hibiscus tea, iced tea or some cold beer. The tangy and floral notes of hibiscus tea, the refreshing nature of iced tea, or the bitter hops of a good beer complements nicely with the richness and depth of flavor in this soup.
Overall, this vegan Cuban black bean soup is an incredibly versatile dish that can go well as an appetizer or be served as lunch or dinner. It’s perfect for cold weather days that can warm your body and soul, providing you with comfort, warmth, and satisfaction.
Make-Ahead, Storing and Reheating
As someone who loves to meal prep and enjoy leftovers, I find it important to share with you my tips on making this Instant Pot Cuban Black Bean Soup recipe ahead of time, storing it properly, and reheating it.
To make this soup ahead of time, simply follow the recipe until step 5. Allow the soup to cool before storing it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat the soup on your stovetop or in the microwave until hot.
If you have leftovers of this hearty black bean soup, I recommend storing it in a separate airtight container in the refrigerator for up to 3 days. To prevent foodborne illness, be sure to cool any leftover soup within two hours of cooking it and store it in a refrigerator that is set below 40°F (4°C).
When reheating this Instant Pot Cuban Black Bean Soup recipe, you can do so in a pot over low heat or in the microwave. Be sure to stir the soup occasionally when reheating it on your stovetop. You may need to add more liquid, such as water or vegetable broth, to thin out the soup since it is common for soups to thicken when stored in the fridge.
One extra tip is that you can freeze this soup! As long as you store it correctly for up to months, you can take out and defrost small portions when desired. It’s perfect for quick lunch breaks or last minute meals.
These tips will help you enjoy warm and delicious Cuban black bean soup whenever you want without having to cook from scratch every time.
Tips for Perfect Results
For the perfect bowl of Instant Pot Cuban Black Bean Soup, pay attention to these tips and tricks.
First and foremost, make sure to rinse your beans before cooking them. This will get rid of any dirt or debris that may be lurking in between the beans.
Another important tip is to use the correct amount of water when cooking the beans. Add too much water and you’ll end up with a watery soup, but too little and the beans won’t cook all the way through. Stick to the recipe’s recommended amount of water for best results.
Don’t be afraid to adjust the seasonings as needed. While this recipe calls for specific amounts of cumin, coriander, and chili powder, feel free to add more or less according to your taste preferences.
For those who prefer a spicier bowl of soup, add a pinch of cayenne pepper in addition to the other spices.
To really bring out the flavors in this dish, let it simmer on low heat for at least 10-15 minutes after adding all of the ingredients. This will allow everything to meld together and create a truly delicious bowl of soup.
Finally, don’t skimp on toppings! A dollop of sour cream, some chopped cilantro, and sliced avocado can take this soup from good to great. And who doesn’t love bacon bits on top of their soup? Crumble some bacon on top for an added crunch.
By following these tips and tricks, your Instant Pot Cuban Black Bean Soup will come out hearty, healthy, and absolutely delicious every time.
In conclusion, this Instant Pot Cuban Black Bean Soup recipe is an excellent way to add a little spice and variety to your weekly meal plan. Not only is it easy to make, thanks to the Instant Pot’s pressure cooking power, but it’s also extremely versatile. You can enjoy it as a hearty main dish, a filling side dish, or even as a dip!
So why not give this recipe a try? With its bold flavor profile and healthy, plant-based ingredients, this soup is sure to become a new favorite in your kitchen. And with so many different options for serving and pairing, it’s a dish that will keep everyone coming back for seconds.
Whether you’re vegetarian, vegan, or simply looking for a satisfying and delicious meal option, this Instant Pot Cuban Black Bean Soup recipe is the perfect choice! So gather your ingredients, heat up your Instant Pot, and get ready to enjoy a warm, hearty bowl of this authentic Cuban-style bean stew.
Instant Pot Cuban Black Bean Soup Recipe
- 1 tablespoon olive oil
- 2 tablespoons bacon grease (or olive oil)
- 2 bell peppers (Red & yellow are nice color)
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 large jalapeno, minced
- 8 garlic cloves, rough chopped
- 2 teaspoons salt
- 2 teaspoons oregano
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 4 cups chicken stock
- 1/2 cup water
- 1 1/2 cups orange juice
- 1 lb dried black beans (wash, pick, do not soak)
- 1 teaspoon lime juice
- 1/2 teaspoon cayenne pepper (to taste)
- 1 avocado, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup sour cream, to taste
- Heat oil on the "Saute" function in your Instant Pot. Add the onions, peppers, garlic, jalapeno, and salt. Saute for 10-12 minutes until Very soft.
- Add oregano, bay leaves, cumin, smoked paprika, and tomato paste. Saute for 1 minute.
- Add broth, orange juice and water, scraping up any browned bits.
- Add the dry beans, stirring to combine. Set Instant Pot to High pressure for 40 minutes.
- Allow pressure to release naturally.
- Add lime juice.
- Use an immersion blender to blend approximately half of the soup, leaving half the beans whole for texture.
- Taste and adjust salt, lime and heat by adding cayenne or hot sauce.
- Serve garnished with avocado, cilantro, sour cream.