Pressure Pot Large White Limas Recipes

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.

BIG-BATCH INSTANT POT WHITE BEANS

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.

LINDA'S PRESSURE COOKER LIMA BEANS

Steps:

• Put the hocks and water into your pressure cooker and set for one hour on high pressure.
• When done, remove to a bowl while the rest of the ingredients cook.
• Add all the veggies and seasonings to the liquid in the pressure cooker and set to high pressure for one hour.
• Meanwhile, pick the meat out of the hocks and dice.
• When the time is up on the pressure cooker let it cool down naturally and then add the meat back to the cooker.
• Test a lima bean - they should be creamy with no grainy texture at all. If they are grainy turn the pressure cooker on for about 15 more minutes.
• Serve it up with Yankee corn bread!
• This recipe is for frozen lima beans, not dried or canned.

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 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 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 SOUTHERN LARGE LIMAS WITH HAM HOCKS

Steps:

• Directions: Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more. Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature. Cover, lock and seal lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; select CANCEL feature. Remove bay leaves. Remove ham hock and chop meat. Return chopped ham to Instant Pot. Stir in hot sauce, salt and pepper. Garnish with parsley and serve with cornbread. This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.