Prep Time: 10 minutes (or less) prep (to chop veggies)
Time cooking: 1 hour 20 minutes
I am so excited to share with you one of my favorite pressure cooker recipes inspired by a local Philadelphia restaurant!
Jimmy LOVES the black bean soup at Cuba Libre (ps – you MUST try their watermelon mojitos!) and I have been trying to cook something that tastes close to it that doesn’t include meat. After lots of tries – this version is the winner – it is AWESOME! It tastes like it was cooking for hours (love the Instant Pot!). As a plus, my recipe below shows how easy it can be to use a pressure cooker with simple, straightforward instructions. ENJOY!
Ingredients:
• 1 T olive oil
• 1 red onion chopped
• 1 green pepper chopped
• 1 jalapeño pepper chopped
• 5 cloves of garlic chopped
• Juice of 2 limes (should be 2 T lime juice)
• 6 cups vegetable or chicken broth
• 1 can petite diced tomatoes
• 1 lb. dried black beans (do not pre-soak)
• 2 teas Franks Hot sauce (or hot sauce of choice)
• 1 T chili powder
• 2 teas cumin
• 1 bay leaf
• ¼ teas salt
Directions:
1. Using sauté setting on Instant Pot, sauté onion, peppers, and garlic with olive oil for 5-7 minutes
2. Turn off, add remaining ingredients and combine
3. Place the lid on Instant Pot and set vent to sealing
4. Set Instant Pot on manual high pressure setting to 40 minutes
5. Let pressure naturally release
6. When depressurized, remove lid, stir and get rid of bay leaf
Serve with rice, toppings (cilantro, avocado, cheese, sour cream) or it is just awesome by itself!
Notes:
This will take around 20 minutes to come to pressure under manual setting.
It will take around 20 minutes to naturally release. Important – make sure that you at least let it naturally release for 20 minutes, otherwise, the beans may not cook all the way through.
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