Name: Instant Pot Lima Beans recipe
Ingredients: Dried Lima Beans: 1 pound (about 2 cups) – This is the star of the show! You can use large lima beans (also known as butter beans) or baby lima beans, depending on your preference. Large lima beans tend to be meatier and have a more pronounced buttery flavor, while baby limas are slightly smaller and cook a bit faster. It’s crucial to use dried lima beans for this recipe; canned beans won’t work the same way and are already cooked.; Vegetable Broth (or Chicken Broth): 6 cups – Broth is essential for adding flavor and providing the liquid needed for pressure cooking. Vegetable broth keeps the recipe vegetarian and vegan, while chicken broth adds a richer, more savory depth. Low-sodium broth is recommended to control the saltiness of the final dish, allowing you to season to taste later. You can also use water, but broth significantly enhances the flavor.; Yellow Onion: 1 medium, chopped – Onion provides a foundational aromatic base, adding sweetness and savory notes as it cooks down with the beans. Yellow onions are a good all-purpose choice, offering a balanced flavor.; Garlic: 2-3 cloves, minced – Garlic is another crucial aromatic, adding pungent and savory depth. Freshly minced garlic is always best for flavor. If you’re a garlic lover, feel free to add an extra clove or two!; Bay Leaf: 1-2 – Bay leaves infuse a subtle, herbaceous aroma into the beans as they cook. They add a layer of complexity that enhances the overall flavor profile. Remember to remove the bay leaf(s) before serving.; Dried Thyme: 1 teaspoon – Thyme complements the earthy flavor of lima beans beautifully, adding a warm, slightly peppery note. Dried thyme is convenient, but you can also use fresh thyme sprigs (about 2-3 sprigs), removing them after cooking.; Smoked Paprika: ½ teaspoon – Smoked paprika adds a subtle smoky depth and a touch of warmth to the beans, enhancing their savory character. If you don’t have smoked paprika, regular paprika can be used, but smoked paprika is highly recommended for the best flavor.; Salt: To taste – Salt is essential for seasoning the beans and bringing out their natural flavors. Start with about 1 teaspoon and adjust to taste after cooking. Remember that the broth you use may already contain salt.; Black Pepper: To taste – Freshly ground black pepper adds a touch of spice and rounds out the flavors. Add to taste along with the salt.; Optional Ingredients (for added flavor and richness): Ham Hock or Bacon: For non-vegetarian versions, adding a smoked ham hock or a few slices of bacon (diced and browned before pressure cooking) can impart a delicious smoky, meaty flavor to the lima beans. This is a classic pairing and adds significant depth.; Olive Oil: 1-2 tablespoons (for sautéing aromatics) – While optional, sautéing the onion and garlic in olive oil before pressure cooking deepens their flavor and adds a subtle richness to the dish.; Carrot and Celery: Adding diced carrot and celery along with the onion creates a classic mirepoix base, adding sweetness and vegetal notes.; Fresh Parsley: Chopped fresh parsley, for garnishing at the end, adds a bright, fresh flavor and a pop of color.

Ingredients

Dried Lima Beans: 1 pound (about 2 cups) – This is the star of the show! You can use large lima beans (also known as butter beans) or baby lima beans, depending on your preference. Large lima beans tend to be meatier and have a more pronounced buttery flavor, while baby limas are slightly smaller and cook a bit faster. It’s crucial to use dried lima beans for this recipe; canned beans won’t work the same way and are already cooked.

Vegetable Broth (or Chicken Broth): 6 cups – Broth is essential for adding flavor and providing the liquid needed for pressure cooking. Vegetable broth keeps the recipe vegetarian and vegan, while chicken broth adds a richer, more savory depth. Low-sodium broth is recommended to control the saltiness of the final dish, allowing you to season to taste later. You can also use water, but broth significantly enhances the flavor.

Yellow Onion: 1 medium, chopped – Onion provides a foundational aromatic base, adding sweetness and savory notes as it cooks down with the beans. Yellow onions are a good all-purpose choice, offering a balanced flavor.

Garlic: 2-3 cloves, minced – Garlic is another crucial aromatic, adding pungent and savory depth. Freshly minced garlic is always best for flavor. If you’re a garlic lover, feel free to add an extra clove or two!

Bay Leaf: 1-2 – Bay leaves infuse a subtle, herbaceous aroma into the beans as they cook. They add a layer of complexity that enhances the overall flavor profile. Remember to remove the bay leaf(s) before serving.

Dried Thyme: 1 teaspoon – Thyme complements the earthy flavor of lima beans beautifully, adding a warm, slightly peppery note. Dried thyme is convenient, but you can also use fresh thyme sprigs (about 2-3 sprigs), removing them after cooking.

Smoked Paprika: ½ teaspoon – Smoked paprika adds a subtle smoky depth and a touch of warmth to the beans, enhancing their savory character. If you don’t have smoked paprika, regular paprika can be used, but smoked paprika is highly recommended for the best flavor.

Salt: To taste – Salt is essential for seasoning the beans and bringing out their natural flavors. Start with about 1 teaspoon and adjust to taste after cooking. Remember that the broth you use may already contain salt.

Black Pepper: To taste – Freshly ground black pepper adds a touch of spice and rounds out the flavors. Add to taste along with the salt.

Optional Ingredients (for added flavor and richness):
- Ham Hock or Bacon: For non-vegetarian versions, adding a smoked ham hock or a few slices of bacon (diced and browned before pressure cooking) can impart a delicious smoky, meaty flavor to the lima beans. This is a classic pairing and adds significant depth.
- Olive Oil: 1-2 tablespoons (for sautéing aromatics) – While optional, sautéing the onion and garlic in olive oil before pressure cooking deepens their flavor and adds a subtle richness to the dish.
- Carrot and Celery: Adding diced carrot and celery along with the onion creates a classic mirepoix base, adding sweetness and vegetal notes.
- Fresh Parsley: Chopped fresh parsley, for garnishing at the end, adds a bright, fresh flavor and a pop of color.

Cook Mode Prevent your screen from going dark

Instructions

Rinse and Sort Beans: Place the dried lima beans in a colander and rinse them thoroughly under cold running water. Pick through the beans to remove any small stones, debris, or shriveled beans.

Soak the Beans: There are two soaking methods:
- Overnight Soak: Place the rinsed beans in a large bowl and cover them with at least 8 cups of cold water (enough water to cover the beans by several inches as they will expand). Let them soak at room temperature for at least 8 hours or overnight.
- Quick Soak: If you’re short on time, you can do a quick soak. Place the rinsed beans in a large pot and cover them with 8 cups of water. Bring the water to a boil and boil for 2 minutes. Remove from heat, cover, and let soak for 1 hour.

Drain and Rinse Soaked Beans: After soaking, drain the beans in a colander and rinse them again under cold running water. Discard the soaking water.

Sauté Aromatics (Optional but Recommended for Deeper Flavor): Turn on your Instant Pot to the “Sauté” function (Normal setting). If using olive oil, add it to the pot. Once hot, add the chopped onion and sauté for 3-5 minutes, until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic. (If using bacon, cook diced bacon first until crispy, remove bacon and set aside, leaving bacon fat in the pot to sauté onion and garlic).

Add Ingredients to Instant Pot: Turn off the “Sauté” function. Add the soaked and drained lima beans, vegetable broth (or chicken broth), bay leaf(s), dried thyme, smoked paprika, salt, and black pepper to the Instant Pot. (If using ham hock, add it now as well).

Pressure Cook: Secure the Instant Pot lid, ensuring the sealing valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” button and set the cooking time for 15 minutes on high pressure.

Natural Pressure Release: Once the cooking cycle is complete, let the pressure release naturally for 20 minutes. This means you do nothing and allow the pressure to come down on its own. After 20 minutes of natural pressure release, you can manually release any remaining pressure by carefully moving the sealing valve to the “Venting” position. Be cautious of the steam release.

Check for Doneness and Adjust Consistency: Open the Instant Pot lid carefully. Remove the bay leaf(s) and ham hock (if used). Test the beans for tenderness. They should be creamy and easily mashable with a fork. If they are still too firm, you can pressure cook them for another 5-10 minutes. If the beans are cooked to your liking but the liquid is too thin, you can use the “Sauté” function again (on “Normal” setting) to simmer the beans and reduce the liquid to your desired consistency. Be sure to stir frequently to prevent sticking.

Season and Serve: Taste the lima beans and adjust seasoning with salt and pepper as needed. If desired, stir in the crispy bacon (if used) or garnish with fresh parsley. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 205-230
Sugar: 2-3 grams
Sodium: 10-20 mg
Fat: 0.7-1 gram
Saturated Fat: 0.1 gram
Carbohydrates: 40-42 grams
Fiber: 9-10 grams
Protein: 14-15 grams