Instant Pot Cuban Black Beans

This Instant Pot take on Cuban black beans pares the classic stove-and-simmer tradition down to a weekday-friendly format without sacrificing the elements that make the dish sing: a garlicky, cumin-forward sofrito, a bay leaf for depth, and a last-minute splash of vinegar that brightens the whole pot. Cooking dried beans straight from the bag in the pressure cooker saves time and pantry space, and the quick mash of a cup or two of beans creates that nearly cream-like body many recipes chase with lard or long simmering. The result is velvety, savory beans that still read as home-cooked rather than processed.

This version works for busy cooks and meal-preppers who want a reliable, adaptable foundation for bowls, tacos, and plates of rice and plantains. It’s intentionally simple so you can layer in regional touches—smoked pork, cilantro, or a hit of oregano—without undoing the base technique. Expect soft but intact skins, a broth enriched by sautéed aromatics, and a final tang that keeps colors and flavors lively when you reheat leftovers during the week.