Butter Beans in the Pressure Cooker

Serves 6 in about 1 hour. The pot starts with bay leaves, then chicken better than.

Ingredients

• 1 12-oz package bacon, chopped
• 1 large onion, chopped
• 2 bay leaves
• 1 cup chopped celery
• 4 cloves garlic, pressed or minced
• 1 pound dry butter beans (large lima beans)* rinsed, not soaked
• 7 cups chicken broth (6 cups for thicker)
• ½ teaspoon black pepper
• 2 tablespoons chicken better than bouillon (or use ham flavor, if you have it)

Method

1. Turn the pot on to the Sauté setting. When the pot is hot add the bacon, onion, and bay leaves. cook for a instant, stirring using a wooden spoon.
2. Tip in the celery. Mix and cook until the onion starts to turn translucent and the celery softens a little. Make sure to scrape any brown bits from the bottom of the pot with the wooden spoon (deglaze).
3. Tip in the garlic and then add the black pepper. Mix well, and cook for another instant.
4. Tip in the chicken broth. Then add the chicken bouillon and mix it in.
5. Tip in the rinsed butter beans and then stir.
6. Cancel the sauté function and press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to choose 40 minutes. High pressure. The pot will take several minutes to come to pressure.
7. Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 instant Natural Release). Then turn off the pot. Turn the steam release knob to the Venting position to release the remaining pressure/steam. Please use caution and do this in bursts at first.
8. When the pin in the lid drops down, carefully open the lid, and keep it nearby. Gently stir the beans. Taste to test for tenderness and for salt, and add salt if needed.
9. If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 instant natural release.
10. Plate with cornbread or biscuits.

More instant pot ideas are in the instant pot collection.