Instant Pot Rosemary and Garlic White Beans (Vegan)

Instant Pot Rosemary & Garlic White Beans served along with
Farro Salad with Beets & Carrots; Sauteed Broccolini with Garlic & Pine Nuts;
Cherry Tomatoes & Cucumbers drizzled with brown rice vinegar 

Recipe from The Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice’s Kitchen

Makes about 7 cups

I’ve been told that it’s rude to lick your plate, but golly gee!  These beans are THAT good! This recipe makes a big batch and ½ cup is considered a serving size, so you’ll have plenty to go around. 

1 lb. dried cannellini beans (2¼ to 2½ cups) (I used dried lima beans because I couldn’t find dried cannellini beans.)

2 Tablespoons olive oil

¾ cup diced shallots

2 Tablespoons fresh rosemary leaves, roughly chopped

10 cloves garlic, peeled and roughly chopped

3½ to 5½ cups low-sodium vegetable broth (Use the larger quantity if using un-soaked beans.)

2 bay leaves

1 Tablespoon dried oregano

2 ½ teaspoons kosher salt

½ teaspoon freshly cracked black pepper

½ cup fresh Italian flat-leaf parsley, finely chopped (optional)

If you have time to soak the beans, place them in a large bowl and cover with 8 cups cold water along with 1 Tablespoon kosher salt.  Swish around until the salt is dissolved.  Soak for 8 hours or overnight.  Drain and rinse the beans with fresh water.

Select the Sauté setting on the Instant Pot and after a few minutes, add the olive oil, followed by the shallots.  Cook until the shallots are staring to brown, about 2 minutes.  Add the rosemary and garlic and stir occasionally until the garlic is soft and lightly golden, about 1 – 1 ½ minutes.  Select the Cancel setting.

Add the drained beans, 3 ½ cups broth (5 ½ cups for un-soaked beans), bay leaves, oregano, salt and pepper, stirring well to combine.

Secure the lid and set the Pressure Release to Sealing.  Select the Bean/Chili setting at High Pressure and set the cook time to 9 minutes** for soaked beans (or 55 minutes for un-soaked beans.)

Once the timer has completed and beeps, allow a Natural Pressure Release.  Open the pot, stir the beans, and discard the bay leaves.  Taste for seasonings and adjust accordingly.  Transfer to a serving dish and garnish with chopped parsley, if desired.  Once cooled, store leftovers in a glass container or airtight storage container for 1 week.

**When making this again using lima beans instead of cannellini beans, I will set the timer for 7-8 minutes because mine came out just a bit on the too soft side.