Best 2 Big Batch Instant Pot White Beans Recipes

**Dive into a World of Creamy Delights: Explore a Collection of Instant Pot White Bean Recipes**

Embark on a culinary adventure with our versatile Instant Pot and discover a symphony of creamy white bean dishes that will tantalize your taste buds. From hearty soups and stews to vibrant salads and flavorful dips, this collection of recipes showcases the culinary prowess of this magical kitchen appliance. Get ready to transform simple ingredients into extraordinary creations that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT WHITE BEANS WITH ROSEMARY & GARLIC

Instant Pot White Beans With Rosemary & Garlic image

Rustic, hearty braised Instant Pot white beans with rosemary and garlic, finished with olive oil. Serve as a main, side dish or with toasted bread for breakfast. A perfect Mediterranean dish for any time of the year.

Provided by Instant pot Eats

Categories Side

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups dry white beans such as cannellini, Great Northern or Haricot
4 cups water
1 teaspoon bicarb soda
4 cups soaked white beans (yielded from 2 cups of dry beans)
4 cups water
1 cube of vegetable stock (see notes)
5 cloves garlic, roughly diced
3 sprigs of rosemary
1/2 medium onion, cut into 4 wedges
1 teaspoon salt
2 tablespoons olive oil (see notes for WW adjustments)
1.5 tablespoons lemon juice (1/3 lemon)
A little lemon zest (optional)

Steps:

Soak the beans in water and bicarb soda for 12 hours (overnight or during the day). They will double in size. Rinse and use right away or refrigerate in an airtight container for a maximum of 12-24 hours.
Add the beans, water, vegetable stock cube, garlic, rosemary, onions and salt to the pot and mix through. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set for 10 minutes. The pressure build-up will take about 7-10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 20-25 minutes.
Open the lid (after quick release, if needed) and skim off the onions from the top. Remove the rosemary sprigs (the needles should fall off into the soup and can be eaten). Stir the beans.
Depending on how soupy or thick you like your braised beans, you might want to discard about 1/2 cup of the cooking liquid.
Now, to thicken the beans, add some of the cooked beans and the broth liquid to a blender or food processor (about 1 cup, see pics above) and blend until smooth and thick. Return the puree to the pot and stir through the beans. The starched puree will thicken the mixture.
Finally, add the lemon juice and olive oil and stir through before serving. You can also add the olive oil once it is served.

Nutrition Facts : ServingSize 1 cup of cooked beans, Calories 274 calories, Sugar 2.2 g, Sodium 582.3 mg, Fat 5.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 42.9 g, Fiber 10.5 g, Protein 15.9 g, Cholesterol 0 mg

INSTANT POT® WHITE BEANS

Instant Pot® White Beans image

Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.

Provided by LauraF

Categories Side Dish

Time 55m

Yield 10

Number Of Ingredients 1

Ingredients

2 cups dry great Northern beans

Steps:

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g

Tips:

Use dried beans for the best flavor and texture. If using canned beans, be sure to rinse and drain them well before using.
Soak the beans overnight in cold water before cooking. This will help to reduce the cooking time and make the beans more digestible.
Add aromatics like garlic, onion, and celery to the pot along with the beans. This will help to infuse the beans with flavor.
Season the beans with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Cook the beans on high pressure for 30 minutes, then let the pressure release naturally. This will ensure that the beans are cooked through and tender.
Once the beans are cooked, you can use them in a variety of dishes. They're great in soups, stews, salads, and dips.

Conclusion:

White beans are a versatile and delicious ingredient that can be used in a variety of dishes. They're a good source of protein, fiber, and vitamins, and they're also relatively inexpensive. If you're looking for a healthy and affordable way to add more plant-based protein to your diet, white beans are a great option.