Instant Pot Butter Beans
Instant Pot Butter Beans (large Lima Beans) are savory and smoky from the bacon, and even more flavorful from the aromatics and seasoning. These are excellent beans!
Ingredients
- 1 12-oz package Bacon, chopped
- 1 large Onion, chopped
- 2 Bay Leaves
- 1 cup Chopped Celery
- 4 cloves Garlic, pressed or minced
- 1 pound Dry Butter Beans (Large Lima Beans)* rinsed, not soaked
- 7 cups Chicken Broth (6 cups for thicker)
- ½ teaspoon Black Pepper
- 2 Tablespoons Chicken Better Than Bouillon® (or use ham flavor, if you have it)
Instructions
-
Gather all of the ingredients together and get the prep out of the way. Chop the bacon and veggies, and measure out all of the other ingredients.
-
Turn the pot on to the Sauté setting. When the pot is hot add the bacon, onion, and bay leaves. cook for a minute, stirring using a wooden spoon.
-
Add the celery. Stir and cook until the onion starts to turn translucent and the celery softens a little. Make sure to scrape any brown bits from the bottom of the pot with the wooden spoon (deglaze).
-
Add the garlic and then add the black pepper. Stir well, and cook for another minute.
-
Pour in the chicken broth. Then add the chicken bouillon and mix it in.
-
Add the rinsed butter beans and then stir.
-
Cancel the sauté function and press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to choose 40 minutes. High pressure. The pot will take several minutes to come to pressure.
-
Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn off the pot. Turn the steam release knob to the Venting position to release the remaining pressure/steam. Please use caution and do this in bursts at first.
-
When the pin in the lid drops down, carefully open the lid, and set aside. Gently stir the beans. Taste to test for tenderness and for salt, and add salt if needed.
-
If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release.
-
Serve with cornbread or biscuits.
Recipe Notes
To Use Canned Beans
*If you use canned beans ( 4 15-oz cans), rinse and drain them, adjust broth to 5 cups, bouillon to 1 Tablespoon. Add the beans at the same time you would add the dry beans. Cook time is 5 minutes, with a 10 minute natural release (controlled). Canned white beans are already soft, so they may break apart easily.
I used a 6-quart Instant Pot® for this recipe.
Slow Cooker Instructions
- Rinse the dry butter beans well.
Sauté onion, celery, and garlic, in a skillet in olive oil or butter until tender. - Transfer the mixture to the slow cooker along with the bacon, beans, bay leaves, black pepper, salt, and chicken broth. Stir to combine.
- Cook on high for 4-6 hours or on low for 8-10 hours or until the beans are tender.
- Remove bay leaves and serve hot.
Note: If you prefer a creamier texture, mash some of the beans with a fork or potato masher before serving. You can also add some chopped fresh herbs, such as parsley or thyme, for added flavor and freshness.