Big-Batch Instant Pot White Beans
Cook a batch of creamy lima (or butter) beans in the Instant Pot and freeze them in broth for easy meals. Defrost to add to soups, casseroles, salads, or sauté for a quick dinner
Total Time: 1 hour
Yield: Makes about 10 cups
Ingredients:
- 1 1/2 lbs. dried large lima beans, rinsed
- 2 large garlic cloves, peeled and crushed
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. Diamond Crystal kosher salt or 3 1/2 tsp. Morton kosher salt
- 1 sprig rosemary (optional)
Special Equipment:
- Instant Pot or any electric pressure cooker
Instructions:
Place the beans, garlic, olive oil, salt, and rosemary (if using) into the Instant Pot. Add 10 cups of cold water. Secure the lid and cook on high pressure for 14 minutes.
Manually release the pressure. If any beans are still slightly undercooked, stir, cover, and use the Keep Warm function until they’re fully done.
Make Ahead: You can prepare the beans up to 5 days in advance. Store them in their cooking liquid in airtight containers in the fridge or freeze them for up to 3 months.
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