Add 2 cups of black beans and 5 cups of water to your pressure cooker along with 4 bay leaves. Cook for about 9 minutes or until the black beans are soft. Release pressure from the pressure cooker/instant pot and remove the bay leaves.
Now it is time to make the sofrito. Dice one medium sweet onion, 5 garlic cloves, and ¼ of a bell pepper. Heat a pot to medium heat and saute the onion and garlic in olive oil. Once fragrant add 1 tsp cumin, 1 tsp oregano, and salt to taste. Make sure to mix to prevent the garlic or spices from burning. I like to add in about 1 ½ tsp of salt but add salt to your taste. Mix in the green bell pepper as well.
Toast 3 cups of washed rice with your sofrito. Add 3.5 cups of the liquid from the cooked black beans. If there is not enough liquid, add some water. Add a small splash of vinegar to the rice.
Boil the rice for about 5 minutes at medium heat. Cover the pot with aluminum foil and place the lid on then bring the heat down to low. Cook for about 10 minutes or until the rice is cooked and there is no liquid in the pot.
Remove the aluminum foil and lid from the pot and mix in the black beans with the cooked rice.
Serve with your favorite Cuban dishes and enjoy!