Instant Pot Baby Lima Beans
Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!
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Instant Pot Baby Lima Beans
Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).
Ingredients
- 28-30 oz. fresh frozen baby lima beans
- 3 cups water really just enough to cover beans
- 1/2 tsp. black pepper
- 2 Tbsp. butter can sub vegan butter
- 1 bay leaf
- 1 tsp. salt
Instructions
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Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.
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Once cook time is complete, allow pressure to release naturally (about 10 minutes).
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Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
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Serve and enjoy!
Recipe Notes
If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.
7 Comments
Dana
January 6, 2018 at 4:57 pmFollowed these instructions but 7 minutes was way too long. Came out completely mushy so I will probably add into a puréed soup.
Chef Gary
January 9, 2018 at 3:10 pmWow, I’m so sorry. There was definitely an oversight in writing this recipe. I used low pressure! I’ll update it immediately and retry myself to make sure that I didn’t do something else differently. Really sorry about that. Hope they at least tasted okay!?
Liga Auzins
March 10, 2018 at 5:21 pmI have fresh butterbeans from the farmers market, much larger than the baby frozen limas. How long should I cook them? Thanks in advance for any advice.
Liga Auzins
Chef Gary
March 13, 2018 at 10:47 amHi Liga! That’s a great question. I’ve never actually cooked them fresh before. But I would try starting with 15 minutes at high pressure with a QPR. Then, if needed, cook them more in maybe 10 minute intervals. Probably not the best help, but it’s what I’d try to figure it out. Good luck! And please let me know how it comes out.
Grigori
March 12, 2018 at 8:11 amHow bout a recipe for dry Lima’s ?
Chef Gary
March 13, 2018 at 10:39 amOk, I’ll do my best to post one soon!
Anna Eastman
April 9, 2018 at 12:19 pmI love these! I used my pressure cooker but I never time it. I just cook till I think they’re done. I really like your recipe. I also add ham. Uncured, low sodium. It is actually cured but without nitrates and nitrites. I cut up the ham in big cubes, brown it in the skillet add water then dump that in with the limas and cook them in the pressure cooker. Funny growing up, my grandpa & grandma always called it a pressure cooker. Now it’s a hot pot. 🙂