Pressure Cooker Cuban-Style Black Beans

1Set the electric pressure cooker to 'Sauté' mode on medium-high heat. Add 2 tablespoons of olive oil and the diced onion; cook for 5-7 minutes until the onion is translucent and starting to brown at the edges.

2Stir in the minced garlic (6 cloves), ground cumin (2 teaspoons), and dried oregano. Sauté for 1 minute until fragrant, being careful not to burn the garlic (6 cloves) as it will turn the base bitter.

3Add the rinsed, unsoaked black beans, bay leaves (2), and 6 cups of water or broth to the pot. Ensure the beans are fully submerged and do not exceed the 'Max Fill' line of your cooker.

4Secure the lid and set the pressure release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 45 minutes.

5Once the cooking cycle finishes, allow the pressure to release naturally for 20 minutes before venting any remaining steam. Natural release is crucial for unsoaked beans to ensure they are tender to the core without bursting.

6Carefully open the lid and discard the bay leaves (2). Stir in the kosher salt (1½ teaspoons), black pepper, sherry vinegar (1 tablespoon), and sugar.

7To achieve the signature creamy Cuban texture, use the back of a wooden spoon to mash approximately 1/2 cup of the beans against the side of the pot, then stir them back into the liquid.

8If the sauce is too thin, select 'Sauté' mode again and simmer uncovered for 5-10 minutes, stirring occasionally, until the liquid reduces into a glossy, thick gravy.

9Taste and adjust seasoning with more salt or vinegar if needed. Serve hot, finished with a final drizzle of high-quality extra virgin olive oil (2 tablespoons).