Big Batch Instant Pot White Beans Recipes

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INSTANT POT® WHITE BEANS



Instant Pot® White Beans image

Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Provided by LauraF

Categories     Side Dish

Time 55m

Yield 10

Number Of Ingredients 1

2 cups dry great Northern beans

Steps:

  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g

INSTANT POT WHITE BEANS



Instant Pot White Beans image

Time 55m

Yield 6

Number Of Ingredients 6

1 (1-lb.) bag Camellia Brand Great Northern Beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Steps:

  • Directions: Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button (or set to 30 Minutes). When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting. Enjoy cooked beans over rice, or use as you would canned beans. If not using right away, store beans along with any excess liquid, in an airtight container in the refrigerator up to one week, or freeze for up to 6 months. Instant Pot Tips for cooking beans and saving even more time: Just as with the stovetop, there's no need to soak beans before cooking them in the Instant Pot. As you're preparing your ingredients, plug in the Instant Pot, and press the Sauté button. This will allow it to pre-heat, helping it to come to full pressure faster once you've selected Beans/Chili mode. After you've added your ingredients and locked the lid, press Off to end Sauté mode. Then, select Beans/Chili mode. If you prefer a slightly firmer bean texture, use the Manual mode and set the timer for anywhere from 25-27 minutes. Choosing the Beans/Chili mode cooks the beans for 30 minutes and is a no-brainer, but finding your perfect cooking time/texture is a personal preference that benefits from some experimenting. The general rule of thumb is 4 cups of liquid for every 1 cup of beans, but again, you can experiment for personal preference. As long as your beans are covered by at least 1 inch of liquid, you're good. When cooking beans, never fill the Instant Pot more than halfway full. Beans and grains expand and need the space to do so. As noted in the recipe, it's important to allow the pressure to release naturally for at least 20 minutes before turning the valve to venting.

BIG-BATCH INSTANT POT WHITE BEANS



Big-Batch Instant Pot White Beans image

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.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Instant Pot     Garlic     Rosemary     Soy Free     Dairy Free     Peanut Free     Sunday Stash

Yield Makes about 10 cups

Number Of Ingredients 7

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

Steps:

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

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