Instant Pot Lima Beans Dry Large Bean 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 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.

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.

MIXED BEANS AND MORE

Steps:

• Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
• Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
• Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
• Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.