Instant Pot Large Lima Beans Recipes

INSTANT POT LIMA BEANS (FAST, TENDER, PERFECT!)

Steps:

• Add lima beans to a bowl and cover with cool water by about 3 inches (ensuring they're well submerged). Soak overnight, or for at least 6-8 hours at room temperature.
• Drain lima beans, then add to the Instant Pot. Add water and stir to prevent sticking. Pressure cook on high for 5-7 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
• Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
• Enjoy immediately in stews, soups, salads, and more. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

INSTANT POT BABY LIMA BEANS

Steps:

• 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!

INSTANT POT LIMA BEANS AND HAM

Steps:

• Rinse and sort beans in a colander, removing and discarding any debris.
• Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot (I used an 8 quart) and stir well to combine.
• Place the lid on and lock. Steam release knob should be set on "sealing".
• Cook on manual setting (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
• Carefully remove lid and stir. Remove and discard bay leaf. Garnish with fresh chopped parsley, if desired.

INSTANT POT HAM AND LIMA BEANS

Steps:

• Add rinsed Lima beans, water, ham bone, diced ham, small onion, paprika (optional), bay leaf (optional), pinch of salt and black pepper.
• Cook on high pressure for 35 minutes with a natural release for 20 minutes, then do a quick release until instant pot unlocks.
• If using an electric pressure cooker, cook for 35 minutes then press natural release, release pressure slowly for 20 minutes then do a quick release until pressure cooker unlocks.
• Remove the ham bone, scrape off any meat you want in the beans, salt and pepper to taste and enjoy.

OLD FASHIONED CROCK POT LIMA BEANS AND HAM

Steps:

• Place beans in your slow cooker.
• Add ham hocks and onion.
• Add broth and any water needed to bring the waterline 2 inches above the beans.
• Stir in seasonings.
• Cook on HIGH for 2 hours then turn to LOW for 4 more hours or until the beans are tender.

BIG-BATCH INSTANT POT WHITE BEANS

Steps:

• Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
• Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
• Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

INSTANT POT SOUTHERN LARGE LIMAS WITH HAM HOCKS

Steps:

• Directions: Select SAUTE feature on Instant Pot. Add oil and heat until hot. Add onion and celery; cook, stirring frequently, until tender and lightly browned, 5 to 8 minutes. Add garlic and cook 1 minute more. Stir in beans, ham hock, bay leaves and 6 cups water. Select CANCEL feature. Cover, lock and seal lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes. Let pressure release naturally for 10 minutes. Using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Uncover; select CANCEL feature. Remove bay leaves. Remove ham hock and chop meat. Return chopped ham to Instant Pot. Stir in hot sauce, salt and pepper. Garnish with parsley and serve with cornbread. This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.

INSTANT POT LARGE LIMA BEANS

Steps:

• Rinse and sort beans, place into pot.
• Add the onion, celery, carrots and garlic, thyme, basil and pepper and stir.
• Add the stock or broth, water, chicken base, ham (and ham bone, ham hocks or smoked turkey wings, if using), butter or bacon fat and bay leaves.
• Seal and set for high 25 minutes. Let pressure release naturally for 10 minutes, then carefully release any remaining pressure.
• Open, remove bay leaves and discard, add parsley, taste, adding salt and/or Cajun seasoning or cayenne, only as needed, to taste.
• Thicken, if desired as noted below.
• Serve over hot cooked rice with a side of cast iron skillet cornbread.

INSTANT POT LIMA BEANS & GREENS SOUP

Steps:

• Directions: Rinse and sort beans. Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more. Add broth, beans and red pepper flakes; stir well. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting. Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard). Serve hot. Tips: If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6. Get more Instant Pot Tips, Tricks & How-To's.

INSTANT POT LIMA BEANS (DRY, LARGE BEAN)

Steps:

• Measure out 2 cups of dry beans. Sort through the beans to make sure there aren't any stones or discolored beans.
• Add all ingredients to the instant pot and give it a stir.
• Place lid on instant pot and turn valve to "sealing". Cook on high pressure for 60 minutes. Based on my experience testing this recipe, it took that long for the large lima beans to get tender. This makes the total cook time 1 hr and 30 minutes.*To err on the side of caution you can start lower at 50 minutes and just add more time as needed.After it beeps, use a pot holder or long utensil to turn the valve to "VENTING" using the quick release. Be very careful not to have your hand over the valve because it will release steam and burn your hand.
• Add presoaked beans and all other ingredients to the instant pot. Place lid on instant pot and turn the valve to "sealing". Cook on high pressure for 12 minutes. This makes the total cook time ~30 minutes. *You can add more minutes if needed to get them to your desired level of tenderness. I found that this method does give some shells. I don't mind it but I know some people do!
• Saute onions in olive oil or butter for ~2 minutes. Add garlic and cook for 1 minute. Add all other ingredients to the pot. Bring to a boil.Once it's boiling, reduce to a simmer and cook until tender.