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?
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📖 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.
H.L. Hartford
What temp do you cook them on and for how long?
Gary White
Hi H.L. This recipe is written for the Instant Pot. In step one of the recipe card you'll see the time, and instead of a temp you select a pressure level: "Lock lid, close vent, and set manual time for 7 minutes on high pressure."
Debbie
I very rarely rate anything, I had to take a moment to say I have been making Lima beans for 30 years, they are my husbands favorite. These are by far the best beans I’ve ever made, thank you for sharing the recipe!
Tine Gill
I love baby lima beans. My mother used to cook them with okra and I always loved them that way but she always cooked them on the stove too. If I wanted to add okra and make them in the IP do you think that would work, without making the okra too mushy. I want the okra to be tender but not necessarily mushy.
Thanks for your help 🙂
Gary White
Hmm.. I think the fresh okra would be soft, but not overly mushy. Frozen okra on the other hand would definitely turn to mush. One thing that might help is if you defrosted the baby limas (if they're frozen). That way, the pot will come up to pressure more quickly, thereby reducing the amount of time you cook the okra. Hope this helps!
Darlene Hall
These are almost as good as Grandma used to make!
Tricia
So delish and easy to make. My family loves beans. Being originally from NOLA, we do eat a lot of beans. Keep the recipes coming!!!!!!
William Bond
It came out fabulous, I put a ham bone in there also to add flavor and wow wee!!, it was great!!!!!
Sarah Smith
These Lima beans were easy to make and taste delicious! I am so glad to have found this recipe!
Ann Crisp
Does the salt rule include bullion? I love beans cooked with Better than Bullion ham flavor!
Sandy Miller-George
Delicious!
Ann Crisp
This is so delicious! Made it twice as written and loved it. Trying tonight substituting butter and salt with Better than Bullion ham flavor, as it made my dried pintos quite tasty!
Gary White
Glad you enjoyed it!
Don Cox
Great taste added onion,ham,garlic turned out a bit mushy ddd
Norma Hulgan
Entire family loved them from my 92 year-old dad to my husband. Thank you.
BOBBIE HUDGINS
good recipe, i used vegetable broth and added garlic.
Kenda
I have some speckled butter beans (one of my favorites) I bought from a local produce market and have a new instant Pot. I am anxious to try this recipe out. I will let you know how they turn out.
Gary White
This recipe is written for fresh or frozen beans, not dried beans. So I'm not sure that it would work with this method.
Edie M. Streetman
Thanks so much for the recipe. However, on the nutritional info it doesn't say how large a serving is.
Gary White
I apologize for the delayed response. You can find serving size information in the top of the recipe card, near the cook time and calorie count. This recipe makes roughly 10 servings.
Tom
Great recipe & soooooo easy. Thanks
Amy
Perfection!!
Rebecca
Delicious!
Morgan
Made these for a family Easter event this weekend. I doubled the recipe and they were perfect!
Monica
Great 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
Thanks for the comment and checking out our recipe. However, I respectfully disagree about the beans 🙂
f nord
Me too. It is possible for dried beans cooked in salted water to eventually give up soft skins. But it takes a lot longer.
Also, with dried beans, let them sit in the cooking water, to absorb the moisture. Surprisingly, it makes the beans drier/ more mealy.