Instant Pot Creamy White Beans – Recipe! Image 1
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Instant Pot Creamy White Beans – Recipe!

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Cooking legumes at the last minute can sometimes be a daunting task, especially if you haven’t soaked your beans overnight.  There is a quick stove-top method on most bags, but again it adds time to the overall cooking process.  Cooking beans in an Instant Pot or electric press cooker is definitely the way to go when cooking legumes because it cuts down on time by at least half, and they beans come out creamy, tender and absorb the flavors of herbs and spices.

White Beans are one of my favorites to prepare as a side dish with so many things and with grilling season just upon us, these beans go great with steaks, burgers, sausages and vegetarian dishes.  The key to great beans is to cook them until they become creamy and mashable.  You want to be able to take a potato masher and squish them gently to create a cream-colored broth that surrounds the entire batch.

Adding aromatics like fresh garlic and rosemary is a must in this process because it adds to the aromatics and flavor.  After lifting the lid, the fragrance from from the pot is almost perfume-like, but not quite.  Serving these beans in a large bowl to ladle onto plates, or in bowls is the best way to enjoy them.

Instant Pot Creamy White Beans – Recipe! Image 2


1 pound white beans, any variety

2 teaspoons oil

2 cloves garlic

1 sprig fresh rosemary

2 cups chicken or vegetable broth

3 scallions, sliced

salt & pepper

(Serves 6)

Instant Pot Creamy White Beans – Recipe! Image 3

Instant Pot Creamy White Beans – Recipe! Image 4

To Prepare:

  1. Place beans in pot and cover with water.  Seal lid and set to cook on high pressure for 6 minutes.  Allow to de-pressurize manually and remove lid.  Drain beans in a colander and set aside.
  2. Add oil to pot and set to Saute.  Add garlic and cook for 4 minutes until light golden brown.  Add rosemary and continue to cook for 2 minutes.  Pour drained beans back into pot and add broth, 1 tablespoon salt and 1/2 teaspoon black pepper.  Add 2 1/2 cups water and seal with lid.  Cook for 30 minutes on high pressure, let pot manually de-pressurize.
  3. Remove lid and mash gently with potato masher or large fork, several times.  Press Saute and continue to cook for 4 minutes or until water has evaporated slightly.  Stir in scallions and add salt if necessary.  Ladle into a large bowl or individual serving bowls.  Enjoy!

Instant Pot Creamy White Beans – Recipe! Image 5

Instant Pot Creamy White Beans – Recipe! Image 6

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