This recipe for Instant Pot Cuban Black Bean soup is fire for so many reasons! But before we dive into the recipe let’s talk about why I love this soup so very much.
Cuban black beans might be my favorite food to get in all of Florida. They truly are the food of South Florida. While my family isn’t Cuban, we spent a lot of family celebrations at Cuban restaurants. They were our go-to. And the black bean soup was always a favorite (along my other favorites like ropa vieja and picadillo (recipe coming soon!)).
The most critical part of Cuban black bean soup?
The sofrito. In this instance it’s a combo of red onions, green bell pepper, garlic and some spices that give the beans some good flavor. Beans by themselves are notoriously bland so you definitely have to gussy them up with lots of spices and a healthy amount of salt.
It’s raining in LA. TIME TO THROW A PARTY and make some Instant Pot Chicken Tortilla Soup!
A soup party, that is.
I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.
Did you know that Instant Pot but it was just sitting in a closet somewhere because they didn’t know what to make with it. Or it intimidated them and they didn’t know how to use it. I’m here to tell you: this is normal. It really is. Today we’re going to put it to good use with this recipe for Instant Pot Creamy Mashed Potatoes.