Frozen baby lima beans, the Instant Pot, and five pantry ingredients. That's the whole recipe. You get tender, buttery beans with simple flavor and hardly any effort. No soaking. No stovetop simmer. You might also know them as butter beans.
The pressure-cooking stage is 7 minutes. The pot also needs time to build and release pressure, followed by at least 10 minutes on Keep Warm after salting.
Why This Recipe Works
- Simple. 7 minutes at pressure. No soaking, no thawing.
- Tender and buttery. Pressure cooking makes this a simple side dish.
- Pantry-simple. Six ingredients, most of them already in your kitchen.
Ingredients for Instant Pot Frozen Baby Lima Beans
- 28-30 oz. fresh frozen baby lima beans (about 2 lbs). Look for bags labeled "fresh frozen" or "baby limas." The small green ones, not dried.
- 3 cups water: Just enough to cover the beans for even cooking.
- ½ tsp. black pepper: Adds a touch of warmth.
- 2 Tbsp. butter (or vegan butter): Provides richness and a silky texture.
- 1 bay leaf: Infuses a subtle earthy flavor.
- 1 tsp. salt: Stir in after pressure cooking.
How to Make Instant Pot Frozen Baby Lima Beans
Add the frozen baby lima beans, water, black pepper, butter, and bay leaf to the Instant Pot. Lock the lid, close the vent, and set to cook on high pressure for 7 minutes.
When the timer's up, do a quick release by carefully turning the venting knob. Open the lid and stir in the salt. Switch to the warm setting and let the beans rest for at least 10 minutes. This is what seasons them through.
How Long Does It Take and How Do You Know They're Done?
The 7 minutes is the pressure-cooking time. Allow time for prep, the pot to build pressure, and the quick release, followed by at least 10 minutes on Keep Warm after salting.
The beans are done when they’re tender but the skins are still intact. If they’re still firm, cook them for 1 to 2 more minutes at high pressure. If they turn mushy, reduce the cook time by 30 seconds to 1 minute next time.
Expert Tips
- I add the salt after cooking. Stir it in once the pressure is released, then let the beans sit on Keep Warm for at least 10 minutes.
- Use fresh frozen, not dried. This recipe is built for the small green frozen baby limas. Dried beans need a different method.
- Cover the beans with water. Different brands come in different bag sizes. You want the water just above the beans, not measured to the ounce.
- Let them rest. 10 minutes on warm after salting is when the seasoning actually sets in. Don't skip it.
- Finish with what you like. A pinch of smoked paprika, a splash of hot sauce, or a spoonful of bacon grease (very Southern) all work.
What to Serve With Instant Pot Frozen Baby Lima Beans
These are a classic Southern side. They pair with:
- Cornbread, skillet or muffin style
- Rice, plain white or yellow
- Fried chicken, pork chops, or a smoked ham
- Collard greens and stewed tomatoes
They also hold up well as a main. Spoon them over rice, add a shake of hot sauce, and you've got a meal.
FAQs
Yes. Same bean, different regional names. For this recipe, you want fresh frozen baby limas (the small green ones), not dried.
No, this recipe is for green baby lima beans. Dried limas need a different cooking method.
No. Add them straight from the freezer. The 7-minute cook time is calibrated for frozen.
Cook for 7 minutes at high pressure, then quick-release and stir in the salt. Allow at least 10 minutes on Keep Warm before serving. The pot also needs time to build and release pressure.
Refrigerate promptly in a shallow covered container, within 2 hours or 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat on the stovetop or in the microwave with a splash of water until leftovers reach 165°F throughout.
★ Did you make this Instant Pot Frozen Baby Lima Beans recipe?
Please give it a star rating below!★
📖 Recipe
Instant Pot Baby Lima Beans
Ingredients
- 28-30 oz. fresh frozen baby lima beans *
- 3 cups water really just enough to cover beans
- ½ tsp. black pepper
- 2 Tbsp. butter can sub vegan butter
- 1 bay leaf
- 1 tsp. salt
Instructions
- Add the baby lima beans, water, black pepper, butter, and bay leaf to the Instant Pot. Lock the lid in place, close the vent, and set the Instant Pot to cook on high pressure for 7 minutes.
- Once the cooking time is complete, perform a quick pressure release by carefully turning the venting knob. Open the lid and stir in the salt. Mix well to distribute the seasoning.
- Set the Instant Pot to the warm setting and let the beans sit for at least 10 minutes to season the beans.
Video
Notes
Expert Tips
- I add the salt after cooking: Stir it in once the pressure is released, then let the beans sit on Keep Warm for at least 10 minutes.
- Use Fresh Frozen Beans: Opt for fresh frozen or fresh baby lima beans, not dried for the best texture.
- Customize the Butter: Regular butter adds a creamy richness, while vegan butter keeps it plant-based.
- Let Them Rest: After cooking, let the beans sit on the warm setting for at least 10 minutes to allow the salt to season the beans.
- Adjust Water as Needed: The beans should be fully covered in water for even cooking.
- Flavor Boosters: Add a pinch of smoked paprika or a dash of hot sauce for extra depth.
- Serving Suggestions: Pair with cornbread or rice for a complete meal.
Ann Corbin
I 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
I would just barely cover the beans. You may not need to double the liquid.
Angie
How do these taste v southern style (bacon or ham in them, etc)
Gary
Pretty different. These have a lighter, fresher taste. They're still surprisingly flavorful though.
Kate
I 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
Thanks Kate, glad you enjoyed it!
Laura Ann Gaskins
Amazing! Tastes just like my mother in laws from the garden!
Annick Mcneil
This 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
This recipe was not meant for dry beans. It was written for fresh or frozen green baby limas.
f nord
You don't need to soak frozen "fresh" beans (as opposed to dried beans). Think of frozen green peas!
You can quick-soak most beans: wash and drain, and dump into boiling water. Bring back to the boil and boil for 3 minutes. Turn off heat and let stand for an hour. Cooking times vary with the kind of bean, but in general are a small fraction of the time using "long soak" methods.
Rebecca
I 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!
conguera
Adding 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
I'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!
f nord
The trick is to get the water hot enough to break down the toughness of the skins. A bit of salt brings up the temperature. But I've always added it near the end of the cook time.
For the beans to soften, but not break, never add cold water to cooking beans. The shock breaks the skins.
There are limas, baby limas and giant limas. They are different strains of limas, not degrees of "ripeness." You can grow any or all of them, and all are available dried. I've only seen baby limas frozen, but then I've had had access to one brand, too.
I like mine a la Mediterannean: olive oil (or finely chopped black sundried olives) with salt and lemon juice ... and perhaps garlic.
Even as a child, I hated the taste of pulses cooked with ham, even though I loved ham itself. I've been vegetarian for well over 50 years, and have discovered that a lot of my childhood "pickiness" was the cooking method -- or additional ingredients. To me, some flavors just don't "go" with others! I suspect that's somewhat genetic, as I've come across many people who have similar tastes and distastes.
Mark DeGross
Well 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
Hey 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?!
Kate West
Amazing! 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 🙂
Robert Bruncati
I 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!
Janet Johnston
I 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!
Cindy
So that’s 2lbs of beans?
Chef Gary
I'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.
Tamara
I 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.
Don
Why is the cook time listed as 23 minutes but the directions say cook for 7 minutes
Chef Gary
That includes time for the pressure cooker to come up to pressure.
Kristin
I thought I was the only person that had lima beans as a favorite food!! I can eat them hot, cold, or lukewarm!
Chef Gary
Thanks for the reminder... I have some leftover in the fridge! Glad you enjoyed them.
Rhonda
I'd give this a 5-star rating if I could figure out how!
Chef Gary
You just did. 🙂 Glad you enjoyed them!
Rhonda
Love these! They are perfectly done, just as they should be.
Anna Eastman
I 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. 🙂
Grigori
How bout a recipe for dry Lima's ?
Chef Gary
Ok, I'll do my best to post one soon!
Summer Raborn
We bought fresh lima beans and we cooked exactly as the recipe indicated and they turned out perfect! Seriously so good!!!! They were not mushy!
Liga Auzins
I 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
Hi 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.