Name: Instant Pot White Beans with Lemon and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp avocado oil or extra virgin olive oil (for sautéing); 1 medium yellow onion (diced); 6 cloves garlic (minced); 1 lb dried navy beans (soaked overnight); 3 cups water; 2 tbsp vegetable Better Than Bouillon paste; 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves); to taste black pepper; 3-4 tbsp fresh lemon juice; 1 tsp sea salt; 2-4 tbsp extra virgin olive oil (for garnishing)

If you’re on the lookout for a delicious, hearty meal that comes together in no time, look no further than this Instant Pot White Beans with Lemon and Rosemary. This dish is not only comforting and satisfying but is also packed with flavor, making it a perfect choice for a weeknight dinner or a gathering with friends. With the bright notes of lemon and the earthy aroma of rosemary, this recipe elevates simple white beans to new heights. Let’s dive into the details of what makes this dish so special and how you can whip it up easily in your Instant Pot!

What Makes This Recipe Special

This recipe for Instant Pot White Beans with Lemon and Rosemary stands out because it combines simplicity with sophistication. The use of fresh ingredients like rosemary and lemon adds a refreshing twist to the creamy texture of the beans. Cooking the beans in the Instant Pot not only saves time but also infuses them with robust flavors. Whether you’re serving it as a main dish or a side, this recipe is versatile enough to fit any occasion. Plus, it’s a fantastic way to incorporate more plant-based meals into your diet without sacrificing taste!

What You’ll Gather

2 tbsp avocado oil or extra virgin olive oil: For sautéing the onions and garlic, giving the dish a rich base.
1 yellow onion, diced: Adds sweetness and depth to the dish.
6 minced garlic cloves: Infuses flavor and aroma.
1 lb dried navy beans: Soaked overnight for at least 8 hours (or great northern, cannellini, or another bean).
3 cups water: The main cooking liquid for the beans.
2 tbsp vegetable Better Than Bouillon paste: Enhances flavor; feel free to use any preferred bouillon paste.
2 sprigs fresh rosemary: Or 1 tablespoon dried rosemary leaves for a fragrant touch.
Black pepper: For seasoning to taste.
3-4 tbsp fresh lemon juice: Brightens the dish and adds acidity.
1 tsp sea salt: To enhance overall flavor.
2-4 tbsp extra virgin olive oil: For garnishing, adding richness.

Toolbox for This Recipe

Instant Pot: The star of the show that makes cooking beans a breeze.
Cutting board and knife: For dicing the onion and mincing the garlic.
Measuring spoons: To ensure precise ingredient quantities.
Wooden spoon: For stirring the ingredients together.
Serving bowl: To present your delicious creation!

Directions: Instant Pot White Beans with Lemon and Rosemary

Step 1: Sauté the Aromatics

Begin by selecting the sauté function on your Instant Pot. Add the avocado oil (or olive oil) and let it heat up. Once hot, add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Prepare the Beans

After the onions and garlic are perfectly sautéed, add the soaked and drained navy beans to the pot. Pour in the water and stir in the vegetable Better Than Bouillon paste until it dissolves.

Step 3: Add the Flavors

Toss in the fresh rosemary (or dried rosemary leaves) and season generously with black pepper and sea salt. Give everything a good stir to combine all the flavors.

Step 4: Pressure Cook the Beans

Seal the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 30 minutes. Once the cooking time is complete, allow for a natural pressure release, which will take about 15-20 minutes.

Step 5: Finish with Lemon

After the pressure has released, carefully open the lid. Stir in the fresh lemon juice, adjusting to taste. If the beans appear too thick, feel free to add a little more water to reach your desired consistency.

Step 6: Serve and Garnish

Ladle the beans into a serving bowl and drizzle with extra virgin olive oil. You can also add a sprinkle of additional black pepper if desired. Enjoy your Instant Pot White Beans with Lemon and Rosemary warm, either on their own or as a side dish!

What to Use Instead

For the avocado oil, you can substitute with any neutral oil, such as grapeseed or canola oil.
If you don’t have navy beans, great northern or cannellini beans work perfectly.
Fresh rosemary can be replaced with other herbs like thyme or parsley if you prefer.
In place of the vegetable Better Than Bouillon, you can use homemade vegetable stock or any preferred bouillon powder.

Mistakes That Ruin Instant Pot White Beans with Lemon and Rosemary

Not soaking the beans: This can lead to uneven cooking and a longer cook time if you use unsoaked beans.
Skipping the sauté step: Sautéing the onions and garlic builds a flavor foundation that enhances the final dish.
Using too much salt before cooking: Bouillon pastes can be salty, so add salt gradually to avoid over-seasoning.
Forgetting to release pressure naturally: Quick-releasing can result in beans that are not fully cooked or mushy.

Keep It Fresh: Storage Guide

The Instant Pot White Beans with Lemon and Rosemary can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the beans in a freezer-safe container for up to 3 months. When ready to enjoy, simply reheat on the stove or in the microwave, adding a splash of water if needed to loosen the texture.

Questions People Ask

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time. If you go this route, skip the soaking and reduce the cooking time to about 5 minutes on high pressure, followed by a quick release.

What can I serve with Instant Pot White Beans?

These beans are versatile! Serve them as a hearty side with grilled chicken, or alongside roasted vegetables. They also work beautifully in salads or as a filling for wraps.

Can I make this recipe vegan?

This recipe is already plant-based, as all the ingredients are vegan-friendly. Just ensure your bouillon paste is vegan, and you’re good to go!

How do I adjust the recipe for different bean types?

If using smaller beans like lentils, reduce the cooking time to about 15 minutes. For larger beans, you may need to increase the cooking time slightly. Always refer to specific bean cooking times for the best results.

Before You Go

This Instant Pot White Beans with Lemon and Rosemary recipe is a delightful way to enjoy a wholesome meal that’s both satisfying and full of flavor. The combination of lemony brightness and earthy rosemary makes it a standout dish that you’ll want to return to again and again. Whether you serve it as a main course or a side, it’s sure to please everyone at the table. So grab your Instant Pot and get ready to impress with this easy yet elegant recipe! Enjoy!