Instant Pot Lima Beans Fast Tender Perfect Recipes

INSTANT POT LIMA BEANS AND HAM

Steps:

• Rinse and sort beans in a colander, removing and discarding any debris.
• Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot (I used an 8 quart) and stir well to combine.
• Place the lid on and lock. Steam release knob should be set on "sealing".
• Cook on manual setting (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
• Carefully remove lid and stir. Remove and discard bay leaf. Garnish with fresh chopped parsley, if desired.

INSTANT POT PINTO BEANS

Steps:

• Rinse and pick over beans to make sure there are no small pebbles or other debris.
• Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
• Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:Unsoaked beans: 30 minutes.Soaked beans: 15 minutes.
• The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
• Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
• Cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

INSTANT POT DRIED BEANS

Steps:

• Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
• Place lid on Instant Pot and close valve to "seal."
• Cook on High Pressure for Following Times:Black Beans--30 Minutes on High Pressure Chickpeas--40 Minutes on High Pressure Kidney Beans--35 Minutes on High Pressure Pinto Beans--25 Minutes on High Pressure Navy Beans**--25 Minutes on High Pressure Butter Beans--40 Minutes on High Pressure Great Northern Beans-- on 35 Minutes High Pressure
• Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
• Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.

INSTANT POT BABY LIMA BEANS

Steps:

• Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.
• Once cook time is complete, quick-release the pressure.
• Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
• Serve and enjoy!

INSTANT POT LIMA BEANS (FAST, TENDER, PERFECT!)

Steps:

• Add lima beans to a bowl and cover with cool water by about 3 inches (ensuring they're well submerged). Soak overnight, or for at least 6-8 hours at room temperature.
• Drain lima beans, then add to the Instant Pot. Add water and stir to prevent sticking. Pressure cook on high for 5-7 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
• Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
• Enjoy immediately in stews, soups, salads, and more. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

INSTANT POT LARGE LIMA BEANS

Steps:

• Rinse and sort beans, place into pot.
• Add the onion, celery, carrots and garlic, thyme, basil and pepper and stir.
• Add the stock or broth, water, chicken base, ham (and ham bone, ham hocks or smoked turkey wings, if using), butter or bacon fat and bay leaves.
• Seal and set for high 25 minutes. Let pressure release naturally for 10 minutes, then carefully release any remaining pressure.
• Open, remove bay leaves and discard, add parsley, taste, adding salt and/or Cajun seasoning or cayenne, only as needed, to taste.
• Thicken, if desired as noted below.
• Serve over hot cooked rice with a side of cast iron skillet cornbread.

INSTANT POT® PINTO BEANS (NO SOAKING)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 45 minutes. 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. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

INSTANT POT CHRISTMAS LIMA BEANS

Steps:

• Spread the beans out on a rimmed baking sheet and sort through them, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
• Cover the beans with the 8 cups of water and sprinkle with 2 teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
• Put the beans, 8 cups of water, and 2 teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (use "Manual" or "Pressure Cook" mode in an Instant Pot), then let the beans sit for 30 minutes. Release any remaining pressure, drain the beans and discard the soaking liquid. (Wipe the pot out if you're using it again to cook the beans.)
• Put the soaked beans in the Instant Pot, add 5 cups of water, sprinkle with the teaspoon of salt, then add the onion halves and thyme. Lock the lid and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric PC (use "Manual" or "Pressure Cook" mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
• Discard the onion and thyme sprigs. To use as a side dish, serve the beans with their broth; to add to another recipe, drain the beans and cool. Enjoy!

INSTANT POT LIMA BEANS & GREENS SOUP

Steps:

• Directions: Rinse and sort beans. Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more. Add broth, beans and red pepper flakes; stir well. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting. Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard). Serve hot. Tips: If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6. Get more Instant Pot Tips, Tricks & How-To's.

INSTANT POT LIMA BEANS (DRY, LARGE BEAN)

Steps:

• Measure out 2 cups of dry beans. Sort through the beans to make sure there aren't any stones or discolored beans.
• Add all ingredients to the instant pot and give it a stir.
• Place lid on instant pot and turn valve to "sealing". Cook on high pressure for 60 minutes. Based on my experience testing this recipe, it took that long for the large lima beans to get tender. This makes the total cook time 1 hr and 30 minutes.*To err on the side of caution you can start lower at 50 minutes and just add more time as needed.After it beeps, use a pot holder or long utensil to turn the valve to "VENTING" using the quick release. Be very careful not to have your hand over the valve because it will release steam and burn your hand.
• Add presoaked beans and all other ingredients to the instant pot. Place lid on instant pot and turn the valve to "sealing". Cook on high pressure for 12 minutes. This makes the total cook time ~30 minutes. *You can add more minutes if needed to get them to your desired level of tenderness. I found that this method does give some shells. I don't mind it but I know some people do!
• Saute onions in olive oil or butter for ~2 minutes. Add garlic and cook for 1 minute. Add all other ingredients to the pot. Bring to a boil.Once it's boiling, reduce to a simmer and cook until tender.