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Epicurious

Big-Batch Instant Pot White Beans

By Anna Stockwell

4.5

(10)

White beans and herbs in an Instant Pot.
Photo by Chelsea Kyle, Food Styling by Simon Andrews

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes about 10 cups

Ingredients

1 1/2 lb. dried large lima beans, rinsed
2 large garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt
1 sprig rosemary (optional)

Special Equipment

An Instant Pot or other electric pressure cooker

Preparation

  1. Step 1

    Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.

    Step 2

    Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.

    Step 3

    Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

TagsLima BeanWhite BeanBean and LegumeVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMeal PrepMake AheadInstant PotPressure CookerEpicurious

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