INSTANT POT® CUBAN-STYLE BLACK BEANS
Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.
Provided by lutzflcat
Categories Side Dish Beans and Peas
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
- Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
- Serve beans with a wedge of fresh lime and garnish with cilantro.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g
INSTANT POT ROPA VIEJA
This classic Cuban dish is a flavorful and affordable meal the whole family will love.
Provided by Bintu Hardy
Categories Dinner Main Course
Number Of Ingredients 16
Steps:
- Set the Instant Pot to sauté and add the oil. Brown the meat on both sides, then set aside. Sauté the onion and peppers for about 5 minutes. Stir in the garlic, oregano, paprika, ground cumin, and bay leaf and switch off the heat.
- Deglaze the bottom of the Instant Pot insert with the white wine, then stir in tomato sauce and beef broth before returning the beef to the pot.
- Seal and cook at high pressure for 37 minutes. When done, allow for a natural pressure release.
- Remove the beef and shred with a fork before returning it to the Instant Pot and adding the olives and lime juice.
- Adjust seasonings as needed and serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 10 g, Protein 35 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 824 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT CUBAN ROPA VIEJA
Ropa Vieja is a traditional Cuban dish that is of a stewed shredded beef served over white rice.
Provided by Latina Mom Meals
Categories dinner
Time 55m
Number Of Ingredients 15
Steps:
- In a large bowl season steak with oregano, salt, and pepper. Set to the side.
- In the Instant Pot, set the saute setting for 7 minutes. Add oil into the insert. Once oil is hot, add in onions, garlic, peppers, olives, and bay leaf in. Saute for about 4 minutes, stirring often. Next, add in white wine and tomato sauce. Keep stirring until the timer goes off, about another minute. Next, add in water, mix and then drop in steak, being sure to flip a few times to make sure that the sauce covers the steak.
- Set the Instant Pot on a high pressure setting for 38 minutes, then do a natural release when the times goes off. (Be sure to hit the cancel button when the 38 minute timer goes off.)
- When the Instant Pot has depressurized, remove the beef and shred it in a separate bowl. Remove the excess fat and return the beef to the Instant Pot. Mix the ingredients together. At this point taste and add additional salt to your liking. At this point, add in lime juice to your liking as well.
- Serve over white rice.
INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
INSTANT POT CUBAN BLACK BEANS
Cuban black beans usually require an overnight soak and hours of simmering. My dad loves this traditional process, but I'm determined to convert him to the Instant Pot method. It cuts the time down to under two hours from start to finish with no shortcuts on flavor! When you make these beans, don't be afraid of having leftovers -- they taste even better the next day.
Provided by Gabriela Rodiles
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
- Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
- Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
- Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
- Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.
INSTANT POT CUBAN BLACK BEAN SOUP
Made with dry beans. Cooking time of 40 minutes is for prep at 5,000 ft altitude; original recipe called for 30 minutes.
Provided by Catherine B.
Categories Low Cholesterol
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 519.2, Fat 18.6, SaturatedFat 5.8, Cholesterol 18.9, Sodium 1069.8, Carbohydrate 68.5, Fiber 15.5, Sugar 12.3, Protein 23
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