Lima Beans are Super Fast and Easy With the Instant Pot

Gather the ingredients. The Spruce / Diana Rattray Rinse the lima beans with cold water and pick them over. Remove any small stones and malformed or damaged lima beans. The Spruce / Diana Rattray In the inner pot of the Instant Pot pressure cooker, combine the lima beans, water or broth and water mixture, the chopped onion, garlic, bay leaves, and kosher salt. If your broth is full salt and not low-sodium, use only half the kosher salt or wait until after the beans are cooked to taste and season with salt. The Spruce / Diana Rattray Place the lid on the pot and check to make sure the knob or switch is in the sealing position. Select the pressure cook or manual button, high pressure, and set the timer for 25 minutes. It will take about 15 minutes for the pot to come to pressure and begin cooking. The Spruce / Diana Rattray When the time is up, let the pressure come down naturally for 5 minutes, and then move the knob or switch to the venting position to release the remaining pressure quickly. The quick-release will take approximately 2 more minutes. The Spruce / Diana Rattray When the float valve drops, remove the Instant Pot lid. Note: If your beans are a little older or your water is hard, it may take longer. If the beans are still somewhat hard after the 25 minutes, replace the cover and cook for an additional 2 to 5 minutes on high pressure. Do a quick release and check again. The Spruce / Diana Rattray Enjoy the lima beans with a meal or refrigerate them within 2 hours in closed containers for up to three days. Freeze the lima beans for longer storage.