Everyday Meals

Big-Batch Instant Pot White Beans

Photo by Chelsea Kyle, Food Styling by Simon Andrews

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.

Makes about 10 cups
Active Time
10 minutes
Total Time
1 hour


    • 1 1/2 lb. dried large lima beans, rinsed
    • 2 large garlic cloves, peeled, crushed
    • 2 Tbsp. extra-virgin olive oil
    • 2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt
    • 1 sprig rosemary (optional)
  1. Special Equipment
    • An Instant Pot or other electric pressure cooker


    1. 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.
    2. Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm functionuntil cooked through.
    3. 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.

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