Multicooker Cuban Black Beans

1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 35 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.

2. In Instant Pot, heat oil on Sauté-Normal. Add onion; cook and stir 5 minutes or until tender. Add jalapeño; cook and stir 2 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in vinegar, cumin, oregano, 1/2 cup water, 1 teaspoon kosher salt and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.

3. Prepare rice as label directs. Makes about 2 cups.

4. Serve Cuban Black Beans over rice sprinkled with cilantro.

• 11 g Total fat
• 2 g Saturated fat
• 0 g Cholesterol
• 636 mg Sodium
• 79 g Carbohydrates
• 12 g Fiber
• 2 g Sugars
• 0 g Added sugars
• 17 g Protein