Big-Batch Instant Pot White Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 10 cups
- 2 tbsp. extra-virgin olive oil
- 1 1/2 lb. dried large lima beans, rinsed
- 2 large garlic cloves, peeled, crushed
- 2 tbsp. diamond crystal or 3 1/2 tsp. morton kosher salt
- 1 sprig rosemary (optional)
- an instant pot or other electric pressure cooker
Preparation 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.
Preparation 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.
