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Instant Pot creamy Cuban black beans risotto

A white bowl with black beans risotto with red peppers and lime wedges.

1 from 1 reviews

Instant Pot creamy Cuban black beans risotto is a melt-in-your-mouth, one-pot, vegan recipe with easy-peasy prep and forget-about-it pressure cooking. 

Ingredients

Scale
  • 1 cup of black beans, soaked (see instructions)
  • 1 onion, diced
  • 1 red bell pepper, cored and diced
  • 6 cloves of garlic, minced or pressed
  • 1 Tbsp. oregano
  • 1 tsp. dill
  • 1 tsp. smoked or sweet paprika
  • 2 bay leaves
  • ¼ cup red wine
  • 1 Tbsp. apple cider vinegar
  • 1 ½ cups uncooked risotto
  • 4 cups vegetable broth
  • Salt and pepper (optional)

Instructions

  1. To soak the beans overnight, place them in a bowl and cover them with 3 cups of water. To do a quick soak, cover the beans with boiling water and soak them for 2-4 hours.
  2. Heat the Instant Pot to HIGH SAUTE. Add the onions, peppers, and garlic. Keep the cover off and stir the ingredients to keep them from sticking. Sauté the ingredients for 4 minutes until the onions start to soften. If the onions and peppers begin to stick, add a tablespoon of vegetable broth.
  3. Add the oregano, dill, paprika, and bay leaves. Mix so that the vegetables are coated.
  4. Add the red wine and apple cider vinegar. Use a wooden spoon to carefully scrape the bottom of the pot so that nothing is sticking.
  5. Mix in the risotto rice, stir it with the rest of the ingredients. Then add the black beans and vegetable broth. Once again, use a spoon so that there is nothing stuck to the bottom of the pot. This will keep the Instant Pot from thinking that the ingredients are burning as you begin the pressure cook.
  6. Place the lid on the Instant Pot and set the steam release handle to the Sealing position. Set the cook control to HIGH PRESSURE for 35 minutes. Turn off the Warm Function.
  7. After the cooking has finished, carefully open the steam release valve. Allow the steam to release, then carefully remove the lid.
  8. Stir the beans and risotto, taste, and add salt and/or pepper if desired. Garnish with chopped herbs, sliced scallions, guasacaca sauce, salsa, or vegan sour cream.

Notes

  • I allowed 5 minutes of cooking time for the Instant Pot to initially heat and then for the pressure to release.
  • I recommend soaking the beans because it cuts back on gastric upset and allows the beans to rehydrate so that the rice and beans cook evenly.
  • You can substitute the wine for ¼ of a cup of vegetable broth. If you don’t have apple cider vinegar, you can also use white wine vinegar or rice vinegar.
  • Don’t rinse the risotto. It will remove the starch that creates a creamy texture.
  • Store leftover black beans risotto in a tightly sealed container for up to 5 days in the refrigerator. The best way to reheat is to steam the desired portions in a basket steamer under a closed pot with boiling water. You can also use a microwave.

Keywords: Cuban black beans risotto

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