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.
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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.
Cara
My go to recipe for baby limas, just perfect!
Jan Ashworth
delicious, easy and most helpful
Maggie Boyle
Best ever! I love these and even my picky dogs beg for them.
Janice
Very good! Will make again.
Jennifer
Cooked for 8 minutes and we're undercooked. I'll try 10 minutes next time.
cajuntw
I found some homemade chicken broth that I had made. It was all the way in the back of the freezer so I knew I needed to use it soon. When it thawed out, yep, I used it in place of the water. YUM! YUM!
FreyaFL
This was very good! (If I was a fan of lima beans, I'd probably say great. LOL) Mine did come out a bit mushy... and just now I realized when rechecking the time, I cooked mine for 8 minutes instead of 7. Hah! Mystery solved. Thank you very much for this!
Branna
I love limas cooked the old southern way with ham hocks. However, these were absolutely delish!! Will make again and again. Thank you!
Jack
Delicious lima beans. Definitely a keeper recipe. Came out perfectly even though I put salt in the pot with all the other ingredients (my mistake.)
Sherri
Baby limas are our favorite. Its the closest thing to a vegetable I can get my daughter to eat. The pressure pot works great for a really quick way. I also like to bake them in the oven at the same time as my meat. I add a chopped onion to the pot for extra flavor. Thank you for the recipe. I used it for Thanksgiving and will again tomorrow for Christmas dinner.
Tracy
Perfect Lima beans every time. Best recipe ever!
Andria
I have made this many times over the years! Sometimes I will sauté chopped small link sausage in my instant pot before adding the limas. It’s a quick weeknight meal that I serve over rice. Bread and butter pickles on the side. My family loves it!
Vicki
This recipe is delicious! I have made it multiple times. I'm from the south and grew up eating butter beans from my grandmother's garden. Never have been able to duplicate hers, but this one is so close, without the meat of course. Looking back, she prepared hers in a pressure cooker on the stove. that's why I never could arrive at the same tenderness while simmering in a regular pot! I'm so glad I found this recipe!
Renee Mitchell
How do I adjust this recipe to cook 10 oz. package of frozen lima beans in a mini-instant pot?
Thanks you!
Gary White
The cook time will remain the same. Use half of the other ingredients.
Robin
Best way that we’ve ever had fresh frozen baby Limas!
Robin
These were amazing! I have been attempting to cook fresh frozen baby limas for years and we never liked the texture. These were perfect!
Tim Bradshaw
Made this recipe about six weeks ago adding chicken broth cubes to water. My family ate the whole pot like they had never eaten anything like it. Using this again tonight. Cheers
Andrea
This recipe is amazing! I only remember having dry tasteless lima beans as a kid. I bought frozen lima beans when there was a shortage of frozen vegetables during the last year. I finally tried them with this recipe and they are sooo good! Thanks for the recipe. I'll be making these over and over again.
MICHELLE
This is a WONDERFUL way to prepare limas! I just used this recipe for the second time, and my seven year old is so excited over the prospect of enjoying these yummy beans again. 🙂 Thank you so much!
Tammy McDowell
Great recipe. My husband is on a low sodium diet, so I left the salt out and added it at the end just like the recipe called for, but only to my serving. I have grown up on beans, being a good ole southern girl, so I added just a little extra seasonings, but just as written this recipe is great. Also, since my husband is limited on sodium, I was thankful that there was no salt meat in the recipe to start with. Secret trick for adding it if trying to control sodium in someone else's food is to buy the real bacon pieces in the salad section of the grocery store and just top your beans with them. What a great dish! I wish I had a low sodium cornbread recipe to cooks with these beans!