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’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top. But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!
The Difference Between Butter Beans and Lima Beans
There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.
So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.
Baby Lima Beans vs. Lima Beans
Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.
The Process
(Easiest on the Whole Internet!)
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.
Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!
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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
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!
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.
35 Comments
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!
Summer Raborn
September 5, 2018 at 4:13 pmWe bought fresh lima beans and we cooked exactly as the recipe indicated and they turned out perfect! Seriously so good!!!! They were not mushy!
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. 🙂
Rhonda
May 4, 2018 at 2:20 pmLove these! They are perfectly done, just as they should be.
Rhonda
May 4, 2018 at 2:21 pmI’d give this a 5-star rating if I could figure out how!
Chef Gary
May 5, 2018 at 12:28 pmYou just did. 🙂 Glad you enjoyed them!
Kristin
May 8, 2018 at 11:04 amI thought I was the only person that had lima beans as a favorite food!! I can eat them hot, cold, or lukewarm!
Chef Gary
May 8, 2018 at 11:43 amThanks for the reminder… I have some leftover in the fridge! Glad you enjoyed them.
Don
May 17, 2018 at 4:06 pmWhy is the cook time listed as 23 minutes but the directions say cook for 7 minutes
Chef Gary
May 17, 2018 at 4:57 pmThat includes time for the pressure cooker to come up to pressure.
Tamara
May 26, 2018 at 4:41 pmI love this recipe, and have already made and eaten multiple batches by myself. Would love a recipe for dry lima beans, as I h=am more likely to have them on hand.
Cindy
July 15, 2018 at 9:45 amSo that’s 2lbs of beans?
Chef Gary
July 16, 2018 at 8:19 amI’ve found that different brands of frozen beans are different sizes. And honestly, it doesn’t really matter as long as the beans are covered in water. But yes, it’s around 2 pounds of beans.
Janet Johnston
August 14, 2018 at 12:49 pmI have to admit – the Inst pot seems very complex. Your recipe for Lima beans was my second attempt. 5 stars from me. So delicious, so easy!
Robert Bruncati
August 18, 2018 at 4:57 pmI had fresh butter beans from the farmer’s market. Followed this process, no bay leaf though, and added some beef stock. Cooked for the 7 minutes and they were perfect! I too eat these for breakfast!
Kate West
September 2, 2018 at 4:46 pmAmazing! Tastes like I have been slaving away for hours on these beans, but so quick and simple to make. I really love the flavor of the bay leaf too!
Thanks for sharing 🙂
Mark DeGross
September 7, 2018 at 5:33 pmWell sorry, vegans/vegetarians- I want to add some smoked pork to them.. how much do you have to alter the recipe? I looked up another recipe, but it was for stove top directions, though- it called for chopped onion and minced garlic, I think…
Chef Gary
September 8, 2018 at 8:43 amHey Mark. What I would recommend is this. Cook your pork first (probably for 20 minutes at high pressure) to create a broth, then release the pressure. Add the beans and then cook for 7 minutes at high pressure. Unfortunately, since the beans have such a short cook time, cooking them together probably won’t yield the best result because the meat won’t have time to release their goodness.
I’m telling you though… I grew up eating them with pork (and still love it that way), but this method with butter and bay leaf is really great too! I think I may actually prefer it this way now. Maybe give it a shot?!
conguera
September 8, 2018 at 12:09 pmAdding salt to beans softens the skins and makes them less likely to break. This is contrary to what our grandmothers taught us, but new experiments have proven it to be a myth. You can also add salt when cooking dried beans.
Chef Gary
September 8, 2018 at 12:43 pmI’ve actually tested it for myself before writing this article. So I respectfully disagree. But hey, whatever works for each of us in our own kitchens is just fine!
Thanks for the rating and feedback!
Rebecca
October 3, 2018 at 2:03 pmI made these last weekend and they were so good. I added bacon grease to mine because I am a southern girl and not a vegan (not that there’s anything wrong with that). I also added salt at the beginning and they turned out great!
Annick Mcneil
January 6, 2019 at 12:04 pmThis was my very first Instant Pot recipe this morning. I love lima beans and thought I’d try something easy. They taste really good, but are a bit more mushy than i would have liked (i used to eat them from a can and love that they keep a slight firmness). I will try again but i wonder if i put too much water?
I soaked them all night and cooked them on high pressure for 7 mins. I had 1.5 cups of dry beans when i started.
Thanks for your help!
Gary
January 6, 2019 at 12:31 pmThis recipe was not meant for dry beans. It was written for fresh or frozen green baby limas.
Laura Ann Gaskins
January 15, 2019 at 12:26 pmAmazing! Tastes just like my mother in laws from the garden!
Kate
February 7, 2019 at 7:09 pmI made this with soaked lima beans (soaked overnight) and according to your suggestions in a comment above, tried 15 minutes. They were still a little firm so I added another 7 minutes and they were perfect! Love this recipe and can’t believe there is no onion: makes it such a simple and tasty recipe from what I usually have to do on the stove top.
Gary
February 8, 2019 at 8:47 amThanks Kate, glad you enjoyed it!
Angie
February 27, 2019 at 4:27 pmHow do these taste v southern style (bacon or ham in them, etc)
Gary
February 28, 2019 at 2:00 pmPretty different. These have a lighter, fresher taste. They’re still surprisingly flavorful though.
Ann Corbin
March 22, 2019 at 3:40 pmI am cooking for a big gathering and wanted to double. I guess that would be ok as long as water doesn’t go past the fill line and it would be for the same amount of time??
Gary
March 24, 2019 at 7:44 amI would just barely cover the beans. You may not need to double the liquid.
Monica
April 14, 2019 at 9:03 pmGreat recipe, I used it as a base to get the texture of the limas right, added ham to make it a meal, but it’s an awesome snack.
Also respectfully, salting beans doesn’t make them tough, but other factors can. The scientist in me abhors anecdotal evidence and I wouldn’t want anyone believing an old wives tale is true in the face of facts. My duty is done. 😊
I am a member of Cooks Illustrated but I realize that everyone isn’t; I think the Kitchn is reputable enough. They do reference the corresponding Cooks article.
https://www.thekitchn.com/think-salt-is-the-enemy-of-perfect-beans-think-again-196470
Gary
April 15, 2019 at 7:15 amThanks for the comment and checking out our recipe. However, I respectfully disagree about the beans 🙂