Description
Creamy, velvety lima beans made in under 30 minutes using your Instant Pot. Perfect as a side dish or soup base, this method skips the lengthy soak while preserving flavor and texture.
Ingredients
2 cups dry lima beans (baby limas recommended)
4 cups water (or vegetable broth for extra flavor)
3 cloves minced garlic (or 1 tsp garlic powder)
1 tsp salt (adjust as needed)
1 tbsp olive oil (optional, for sautéing garlic)
Instructions
Rinse lima beans under cold water and discard any discolored beans.
Drain thoroughly using a colander to remove debris.
Add garlic and salt directly into the Instant Pot before adding beans for better infusion.
Pour 4 cups water (or broth) into the Instant Pot, maintaining a 1:2 ratio between beans and liquid.
Place lima beans in the pot, ensuring they do not exceed the ‘Max Fill’ line.
Secure the lid and set the pressure valve to ‘Sealing’ position.
Select ‘Manual’ or ‘Pressure Cook’ mode and set the time to 20 minutes at high pressure.
Once the cooking cycle completes, perform a quick pressure release for 5 minutes.
Carefully open the lid, drain excess liquid (if desired), and reserve a bit for mashing.
Transfer the beans to a bowl and mash them slightly using a potato masher or fork.
Notes
For older beans, consider soaking them overnight before cooking to ensure proper tenderness.
Feel free to add other vegetables like onions or tomatoes during or after cooking for additional flavor.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Prep Time: 10
- Cook Time: 25
- Category: Trending
- Method: Pressure Cooking
- Cuisine: Comfort
Nutrition
- Serving Size: 1 cup cooked beans
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 65g
- Fiber: 13g
- Protein: 18g
- Cholesterol: 0mg
