Instant Pot Butter Beans
Dried Butter Beans made in the Instant Pot are no soak dried beans that are perfectly seasoned and tender. Serve as a side dish or main meal served with white rice and cornbread.
Ingredients
- 16 oz. bag dried large lima beans Butter beans
- 16 oz. package country ham, leftover ham or thick cut bacon
- 1 medium onion (peeled and diced, about 1 cup)
- 1 medium carrot (peeled and diced, about 1 cup)
- 1 tablespoon minced garlic
- 2 large Bay leaves
- 1 teaspoon salt
- 1 teaspoon dried parsley (optional)
- ½ teaspoon ground black pepper
- 8 cups chicken broth
Instructions
Recipe Prep
- Rinse and pick through the dried butter beans to remove any stones or bad beans.
- Peel and dice the onion and carrot.
Pressure cook the beans
- Add the cleaned dried beans to the Instant Pot inner pot.
- Add the ham to the pot with the beans.
- Add the diced onion, carrot, minced garlic, salt, parsley, ground pepper and dried bay leaves.
- Pour the chicken broth into the pot and stir to combine.
- Check the seal on the lid and twist on.
- Turn the pressure valve to the closed position.
- Press the manual button and set the timer for 30 minutes.
- When the pressure cooker ends the pressure cooking cycle hit the cancel button and allow the steam to naturally release for 20 to 30 minutes.
- Carefully push the pressure release valve to the open position to allow any steam to release. Twist the lid off away from your face.
- Stir the beans and taste a few to see if they are tender.
- If cooked to your liking you can smash a small amount of the beans against the side of the pot and mix in to make a creamier broth.
- Remove the bay leaves and discard.
- Serve the beans in a bowl with a scoop of white rice and a wedge of cornbread.
- Cool and refrigerate leftovers.
Video
Recipe Expert Tips
- Common problems: if the beans are still hard you may not have used enough liquid to cook them. Large beans need more liquid to cook. Add a couple of cups of chicken broth, stir and pressure cook for 10 more minutes and allow a slow release of pressure again.
- Liquid to dried bean ratio is 3-4 cups of liquid for each cup of dried beans.
- I used country ham for the ham flavoring. You can use leftover ham, a ham bone, fat back and even thick sliced bacon to add flavor to dried beans.
- Leftover pressure cooked beans freeze well. Place them in bags or food containers in serving portions.
Nutrition
Serving: 1ServingCalories: 354kcalCarbohydrates: 39gProtein: 26gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 1852mgPotassium: 1233mgFiber: 11gSugar: 7gVitamin A: 1281IUVitamin C: 2mgCalcium: 68mgIron: 5mg
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