Pressure Cooker White Beans Recipe

Pantry meals came into high demand in 2020 for obvious reasons, and one of the easiest yet tastiest pantry meals I made was this Vegan Instant Pot White Bean Stew. It’s incredibly easy to make, hearty and satiating, and very flavorful!

This stew a dump-and-go recipe, which means you can quite literally, dump all the ingredients into the Instant Pot, do no hands-on cooking, and come back to a warm, delicious dinner!

Unfortunately, a lot of dump-and-go recipes you’ll find online seem to lack creativity and flavor—think mixing canned beans and salsa on top of a chicken breast (blah). Luckily, I am a stickler for maximizing flavor, so your taste buds definitely won’t be bored with this recipe!

Instant Pot Tuscan White Beans

Weeknight-friendly. See above. You can have dinner on the table and all you need to do is 10ish minutes of chopping. Oh, and one-pot meals also mean minimal dishwashing! Bonus: the Instant Pot inner pot is dishwasher safe!

Hearty and satisfying. This is hearty yet healthy comfort food that satisfies your cravings and your hunger, and leaves you full for hours. Especially if you serve this stew with some crusty, whole grain bread.

The aromatics. If you’re familiar with my savory recipes, you know that I usually like to start with some aromatics. This could be as simple as onions or garlic, but it always varies based on the flavor profile and cuisine. The aromatics I use in this recipe are shallots, celery, and garlic.

How To Cook Any Kind Of Beans In An Instant Pot

This recipe is a bit different than most of my savory recipes in that you don’t cook the aromatics in oil. That’s because there’s no hands-on cooking in this dump-and-go recipe. But don’t omit the aromatics – they still add a good amount of flavor.

Yukon Gold Potatoes. To naturally thicken the stew, I add one large Yukon Gold Potato. I grate it with a box grater (the side with the large holes). Why grate them? Because the potatoes practically melt into the stew. But if you don’t have a grater, just peel and finely dice the potatoes.

Dried white beans. The beauty of the Instant Pot is that it makes it much simpler to cook beans from scratch. No need to babysit the pot, wait for it to boil, or check to see if your beans are burning.

Instant Pot Navy Beans Recipe (no Soak)

You do need to soak the beans for this recipe overnight or for 8 hours, so it does require a little advance planning. But as long as you can remember to soak the beans, the soaking step takes just 2 minutes.

As for bean variety, my go-to is cannellini beans (so creamy and rich). But great northern beans or navy beans work just fine too.

Crushed tomatoes and tomato paste. Read up, this part is important! Thick ingredients like crushed tomatoes tend to burn in the Instant Pot.

Instant Pot White Beans

To avoid the burn warning, add the crushed tomatoes and tomato paste at the end and layer them on top of all of the other ingredients without mixing in. The tomatoes are less likely to mix into everything and sink to the bottom of the pot if you pour them as low and close to the pot as possible and not from high above.

Gremolata. An Italian word for a chopped herb condiment featuring lemon zest, garlic and parsley. I make the gremolata while the stew is cooking, and stir it into each bowl when ready to serve. I promise you it will take your stew from good to AHMAAZING. It adds an incredible amount of bright, lemony freshness that makes every bite sing!

Using canned white beans. Since the beans are already cooked, you don’t need to cook them for very long. I’d say 5 or 6 minutes using the pressure cook setting. IMO, dried beans are better in taste and texture, but if you don’t got ‘em and can’t get ‘em canned beans will work.

Instant Pot Pinto Beans

Yes! When making dump-and-go recipes, you’re missing out on some of the opportunities to build flavor during the sauté step. So, it’s important to find other ways to build flavor elsewhere.

A hunk of crusty bread is the best pairing! If you’re gluten-free, try serving this over a bed of millet or brown rice.

If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

How To Cook Beans In Crock Pot

A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!

* Cover the beans with 6 cups (about 1.4 L) water and 2 teaspoons kosher salt. Soak for 8 hours or overnight, then drain and rinse them under cold water.

*** This recipe originally had 3 cups of water but some users reported getting the burn warning, so I recommend adding a bit more water, as all Instant Pot models are a bit different. 

Instant Pot White Beans Recipe

Calories: 399 kcal | Carbohydrates: 77 g | Protein: 25 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 729 mg | Potassium: 2263 mg | Fiber: 19 g | Sugar: 11 g | Vitamin A: 763 IU | Vitamin C: 32 mg | Calcium: 277 mg | Iron: 12 mg

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And to say thanks, you’ll also get a free ebook featuring my top recipes!Hearty, flavorful and nutritious, these Instant Pot white beans with rosemary, garlic and olive oil are the perfect example of healthy Mediterranean cuisine. Learn how to make this delicious dish inspired by Italian and Greek recipes and enjoy it as a main or side dish for dinner, lunch or breakfast. Gluten-free, vegan-friendly. Weight Watchers: 7 Smart Points (green) or 6 points without olive oil.

The Mediterranean diet is considered one of the healthiest in the world and it heavily features foods like beans and lentils, lots of vegetables, herbs and heart-healthy olive oil. Today’s recipe for Instant Pot white beans is something you would commonly find in Mediterranean and Italian cooking: slowly braised with aromatic rosemary or other herbs and garlic and finished with a little olive oil. It’s easy, affordable and super healthy.

Pressure Cooker Bean Soup · The Typical Mom

Our recipe uses pre-soaked dried white beans and you can use any variety: cannellini, Great Northern, Haricot, Navy. White beans have a nutty, earthy flavour with tender flesh. The beans are braised in vegetable stock infused with garlic, rosemary and onion. Once cooked, they release a bit of starch which adds thickness and creaminess to the broth. This recipe is very easy, however, there are a few steps involved.

Pre-soaking the beans overnight with a little added bicarb soda (optional) will rehydrate the dried beans and will soften the fibres, making them easier to digest. Pre-soaked white beans take less time to cook and by using the Instant Pot, you’re looking at about 34-40 minutes from start to finish. You will need 8-12 hours for soaking, so do it overnight or in the morning if you plan to cook these at dinner time.

Once the beans are cooked, together with herbs, onions and garlic, which infuse a lot of flavor into this dish, the next step is to turn the cooking liquid into a creamy and thick stew-like sauce. There is a very simple trick to do this! Remove rosemary sprigs and onion from the dish. Scoop a cup of the cooked beans AND liquid and add to a blender or a food processor. Whiz a few times until smooth and return to the beans. This will thicken the broth nicely.

Instant Pot White Beans With Rosemary & Garlic (vegan, Gluten Free)

Finish the dish by drizzling good quality olive oil over the top. The finished beans can be stored in the fridge for 4-5 days and in the freezer for 3 months.

These rustic beans can be eaten as a stew with a side of crusty bread or crostini as a main dish or you can have them as a side dish with extra protein like lamb, fish or chicken or some pasta or rice. A side of green vegetables or a salad will complete this meal.

Oftentimes, braised beans are served on some toasted bread for breakfast. You can add a fried egg on top or some lovely cherry tomatoes.

Instant Pot Bean Soup

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.

Vegetable stock: we used water and vegetable stock cube; you can also use 2 cups water and 2 cups pre-made vegetable stock. Of course, you can also use all straight stock – 4 cups (in this case reduce the added salt by half).

Stovetop: Bring the beans to a boil, reduce the heat to low and simmer for 1-2 hours or until the beans are nice and tender, depends on their size. Skim off some of the froth from the top at the start.

Pressure Cooker Tuscan Bean Soup

Weight Watchers: 7 smart points (green) per serving with added olive oil as per the recipe above. Or 6 points if you omit the olive oil