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rice and beans in a dark bowl
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Instant Pot Moros y Cristianos

Bring a taste of Cuban to your kitchen with the infamous moros y cristianos. An easy instant friendly version of this wonderful side dish.
Course Side Dish
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 361kcal
Author Charla

Ingredients

  • 2 cups black beans dried (or use 2 cans)
  • 3 cups brown rice rinsed
  • 4 cups water (see notes)
  • 1 yellow bell pepper sliced and halved
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 tsp cumin
  • 1 tbsp oregano
  • 1 tsp black pepper
  • 2 bay leaves
  • pink salt to taste
  • 2 tbsp olive oil coconut oil works too!

Instructions

  • Rinse the black beans in a colander to rid any debris and remove any broken beans or any impurities (if any).

  • After thoroughly rinsing off the black beans pour the 4 cups of water onto the beans, cover and leave to soak overnight or for about 6 hours if you are pushed for time.
  • Add the oil first followed by the onion, garlic and bell peppers (your sofrito) to the inner pot and select "saute". Saute until soft and translucent for a few minutes then select "cancel" so the vegetable cook on the residue heat.
  • Add the seasoning - oregano, cumin, black pepper, bay leaves and combine with the vegetables.

  • Pour in the black beans along with the water (if using canned beans add them now with the extra water to make it 4 cups in total)
  • Pour in the brown rice and stir so everything is evenly combined

  • Select "pressure cook" and choose "high" if the option isn't on default then adjust the +/- to 25 minutes.

  • Place the lid on with the valve set to "sealing" it will take several minutes to reach pressure before starting to cook.

  • Once the cooking process has finished, leave unit to do a natural release (should take approximately 15 minutes)

  • Add the pink salt according to taste and serve.

Notes

  • If using dried beans make sure to rinse them thoroughly. If you are sensitive to the natural occurring sugars in beans then simply rinse and soak for 1-2 hours and change the water. Changing the water still permit enough time for the water to darken and be ready for use.
  • Some people add a splash of vinegar to help the sugars break down further. You can do this just before the actual recipe is about to be cooked.
  • Use dried beans if possible, they work out to be cheaper and much easier to follow the instructions especially if you aren't confident in adding excess liquid to bring the canned beans to the equivalent to what dried beans are.
  • This is a vegan version of moros y cristianos, if you are not vegan then you would add the pork when the sofrito is being sauted
  • Any leftover rice can be refrigerated and eaten the next day. After that, you will want to freeze down the rest of rice in portions.
  • DO NOT throw away the bean water whether using canned or dried (other then what is stated) 

Nutrition

Calories: 361kcal | Carbohydrates: 68g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 414mg | Fiber: 7g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 3mg