Best 4 Instant Pot Cuban Pork Tenderloin With Rice And Beans Recipes

Welcome to the world of flavors with our guide to preparing the perfect Instant Pot Cuban pork tenderloin with rice and beans. This mouth-watering dish tantalizes taste buds with a fusion of tangy, aromatic, and savory notes. Join us on a culinary journey as we explore the secrets of creating this irresistible meal, featuring tender pork loin infused with a vibrant blend of spices, complemented by fluffy rice and hearty beans cooked to perfection. Get ready to embark on a delightful culinary adventure that will transport your taste buds to the vibrant streets of Cuba.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS

Instant Pot® Cuban Pork Tenderloin with Rice and Beans image

This one-pot Cuban pork and rice meal is a quick and easy dinner, making it perfect for the weeknight rush. The flavors of mojo-a garlic-citrus sauce popular in Cuba-are what bring this dish together.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pork tenderloin (1 1/4 lb), trimmed, cut in 1-inch pieces
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup orange juice
1 package (1 oz) Old El Paso™ original taco seasoning mix
5 cloves garlic, finely chopped
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup uncooked regular long-grain white rice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Old El Paso™ Thick 'n Chunky salsa, as desired

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Stir in lime juice. Top with cilantro. Serve with salsa.

Nutrition Facts : Calories 530, Carbohydrate 62 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g

INSTANT POT® CUBAN-STYLE BLACK BEANS

Instant Pot® Cuban-Style Black Beans image

Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.

Provided by lutzflcat

Categories Side Dish Beans and Peas

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

3 slices bacon, chopped
½ cup chopped onion
3 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
3 cups water
3 cups chicken broth
1 pound dried black beans
¼ cup red wine vinegar
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon cumin
1 teaspoon oregano
1 bay leaf
salt and ground black pepper to taste
2 limes, cut into wedges, or to taste
¼ cup chopped cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
Serve beans with a wedge of fresh lime and garnish with cilantro.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g

INSTANT POT CUBAN MOJO PORK

Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

INSTANT POT CUBAN BLACK BEANS

Instant Pot Cuban Black Beans image

Cuban black beans usually require an overnight soak and hours of simmering. My dad loves this traditional process, but I'm determined to convert him to the Instant Pot method. It cuts the time down to under two hours from start to finish with no shortcuts on flavor! When you make these beans, don't be afraid of having leftovers -- they taste even better the next day.

Provided by Gabriela Rodiles

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 green bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
1/4 cup olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 pound dried black beans
1/4 cup distilled white vinegar
1/4 cup vino seco (see Cook's Note) or sherry cooking wine
2 bay leaves
2 tablespoons sugar
White rice, for serving, optional

Steps:

Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.

Tips:

Use a good quality pork tenderloin for the best results.
Be sure to trim any excess fat from the pork tenderloin before cooking.
Season the pork tenderloin liberally with salt, pepper, and garlic powder before cooking.
Sear the pork tenderloin in a hot skillet until browned on all sides.
Add the pork tenderloin, rice, beans, and seasonings to the Instant Pot and cook on high pressure for 20 minutes.
Serve the Cuban pork tenderloin with rice and beans, and enjoy!
For a more flavorful dish, use a combination of white and black beans.
You can also add other vegetables to the Instant Pot, such as diced bell peppers, onions, or corn.
If you don't have an Instant Pot, you can cook the Cuban pork tenderloin in a slow cooker on low for 6-8 hours or in a Dutch oven over medium heat for 1-2 hours.

Conclusion:

This Cuban pork tenderloin with rice and beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork tenderloin is cooked to perfection in the Instant Pot, and the rice and beans are cooked until fluffy and tender. This dish is sure to please everyone at the table. It is a great way to enjoy the flavors of Cuban cuisine.