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These creamy Instant Pot White Beans are the kind of dish you’ll want to eat straight from the pot 🌿 Simmered in a bright lemon rosemary broth with garlic and olive oil, the beans turn perfectly tender and silky—rich, comforting, and full of flavor. This isn’t just how to cook beans… it’s a simple, restaurant-worthy meal.
Why These Beans Are So Creamy
White beans naturally break down as they cook, creating a creamy, silky broth—no dairy needed! Follow my recipe for the best beans every time!
Make weeknight dinners easy and delicious with these pressure cooker white beans–silky, tender beans infused with the bright, zesty flavor of fresh lemon and the earthy aroma of rosemary.
This dish is an excellent source of plant-based protein, fiber, and micronutrients. It’s versatile and can be made with any type of white bean: Great Northern, navy, or cannellini. You only need a handful of simple ingredients and an Instant Pot to make this nutritious, tasty meal! Enjoy these rosemary white beans on their own or serve over Instant Pot brown rice, with crusty bread, or a nice baby kale salad for a healthy lunch or plant-based dinner.
For more vegan bean recipes, try my Black Bean Coconut Stew, Vegan Red Beans and Rice, or Marinated White Bean Salad.
Ingredients
White Beans: Any type of raw white beans, including great northern, cannellini, navy, garbanzo beans, or other bean, will work for this recipe. I prefer cannellini (creamy with thin skin) and great Northern beans (creamy and hold their shape more). Soak them overnight before cooking for the best results.
Yellow Onion: Adds a sweet, savory depth of flavor to the beans. Dice it finely for even cooking. You can also use leeks, shallots, sweet onions, or white onions as substitutes.
Garlic: Six cloves may seem like a lot, but the garlic mellows as it cooks to provide a rich, aromatic flavor. Use fresh garlic cloves for the best taste, or pre-minced garlic cloves will work in a pinch.
Vegetable Bouillon Paste: To add a deep, rich, savory flavor, I recommend using the Better Than Bouillon brand or another vegetable bouillon paste. You can also use vegetable broth or vegetable bouillon cubes.
Extra Virgin Olive Oil: Oil is used to sauté the aromatics and as a finishing garnish, adding a rich flavor to the recipe. Alternatively, you can use avocado oil for a milder flavor or another neutral-tasting oil.
Fresh Rosemary: Rosemary sprigs infuse the beans with a subtle, earthy flavor. If you prefer a milder taste, use fewer sprigs. You can also swap with another herb, like fresh thyme, sage, or oregano for a different flavor profile.
Lemon Juice: Fresh lemon juice adds a bright, zesty finish to this white bean Instant Pot recipe. Adjust the amount to taste, adding more for extra tang.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Below are optional flavor variations you can make to this creamy white beans Instant Pot recipe.
Sausage & Beans: For extra protein and meaty texture, stir in sliced grilled homemade vegan sausage, or your favorite store-bought brand, before serving.
Creamier Beans: Mash some beans in the pot with the back of a wooden spoon to make the broth even creamier. Or use an immersion blender to puree even more.
Garlicky Spinach Beans: After cooking, stir in a few handfuls of fresh spinach and a pinch of red pepper flakes until the spinach wilts.
Smoky Paprika Beans: Replace the rosemary with 1 teaspoon of smoked paprika and add ½ teaspoons of ground cumin. After cooking, mix in ¼ cups of diced roasted red peppers for an extra layer of flavor.
How to Make Creamy Instant Pot White Beans
- Sauté Aromatics. Set the Instant Pot to the sauté setting on high. Once it’s hot, add the oil and let it warm up. Add the diced onion and garlic, stirring often until the onions are translucent, for about 4-5 minutes.
- Add Beans & Seasonings. Cancel the Sauté setting, then add the soaked beans and rosemary sprigs.
- Add Liquid and Pressure Cook. Stir in the water, vegetable bouillon paste, and black pepper to the pot. Secure the Instant Pot’s lid, ensuring the pressure valve is set to ‘Sealed.’ Set the machine to pressure cook on high for 10 minutes.
- Natural Pressure Release. Once the cooking time is up, press ‘Cancel’ and allow the Instant Pot to release pressure naturally. This should take about 20 minutes. Once the pressure has fully released, open the lid and remove the rosemary stems.
- Add Lemon & Serve. Stir in the fresh lemon juice and salt to taste. Adjust the seasonings as needed, adding more salt, lemon juice, or pepper if desired. Serve the beans in bowls garnished with a drizzle of extra virgin olive oil.
How to Make the Creamiest Beans
Mash some up. To make the broth creamier, use a wooden spoon to mash some beans on the side of the pot. Or use an immersion blender to puree to your liking.
Use natural pressure release. Allow the pressure to release naturally to help the beans finish cooking gently, which will avoid split skins and uneven texture.
Soak the beans overnight. Soaking the beans helps them cook more evenly and reduces the cooking time in the Instant Pot. For the best texture, don’t skip this part of the directions. If you’re short on time, use the non-soaking directions provided, but note that the beans may have a slightly firmer texture.
Use fresh ingredients. Fresh rosemary, lemon juice, and garlic cloves make a big difference in the flavor of these creamy white beans.
Season with salt and lemon juice after cooking. Save the salt and lemon juice until after the mixture has cooked. The salt can make the beans tough and lemon juice will lose its acidity.
How to Serve The Beans
A bowl of these creamy white beans with a piece of crusty sourdough bread to soak up the silky broth is one of my favorite meals! This versatile dish is perfect for any occasion, from cozy vegan dinner to hearty side. Try it paired with some of my reader’s favorite recipes below:
- Roasted Cauliflower Rice
- Gochujang Oven Roasted Carrots
- Bulgur Salad
- Vegan Collard Greens
- Air Fryer Broccolini
- Grilled Eggplant
- Vegan Caesar Salad
- Zesty Gremolata
Storage Directions
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot on the stovetop or the microwave until heated. You may need to add a splash of water or vegetable broth to reconstitute the sauce to your desired consistency.
Instant Pot White Beans FAQs
Yes, you can. I recommend soaking for the creamiest texture. However, if you need to skip that step simply pressure cook the raw beans on High for 35 minutes instead of 10.
Yes, you can use canned beans, but the cooking time will be significantly reduced from the original soaked white beans Instant Pot recipe. Since canned beans are already cooked, you’ll only need to heat them through and create the broth. Reduce the pressure cooking time to 5 minutes, and remember that the texture may be softer than dried beans. Also, only use enough water to cover the beans when using canned.
Yes, you can make these lemon white beans on the stovetop. Warm the oil in a large pot or Dutch oven over medium-high heat and sauté the aromatics as outlined for the Instant Pot. Add the soaked beans, bouillon paste, rosemary, and black pepper, and increase the water to 6 cups. Cover with a lid and bring to a simmer, then keep the lid ajar and simmer the beans for 45-60 minutes until tender and silky. Skim off any foam that comes to the surface as the beans cook. Once cooked, remove the rosemary and add the lemon juice and salt to taste.
More Vegan Bean Recipes
- Black Bean Coconut Soup
- Spicy Black Bean Burger with Tajín
- Corn + Peach Crostini with White Bean Basil Puree
- Brilliant Beet Black Bean Dip
- Black Eyed Pea Salad
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Instant Pot White Beans with Lemon and Rosemary
Video
Equipment
Ingredients
- 2 tbsp avocado oil, or extra virgin olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 lb dried great northern beans , or cannellini, navy, or another bean soaked overnight for at least 8 hours. See instructions for tips for making in the Instant Pot with unsoaked beans.
- 3 ½ cups water, plus more if preparing on the stovetop
- 2 tbsp vegetable Better Than Bouillon paste, or other bouillon paste
- 2 sprigs fresh rosemary, or 1 tablespoon dried rosemary leaves
- ½ tsp black pepper, plus more to taste
- 3-4 tbsp fresh lemon juice
- ½ tsp sea salt, plus more to taste
- 2-4 tbsp extra virgin olive oil, for garnish
Instructions
- Turn the Instant Pot Sauté setting to High. Add the avocado oil to the pan. When the oil is warm, add the diced onion and garlic. Stir well, and sauté until the onions are translucent, for 4-5 minutes.
- Add the beans, water, vegetable Better Than Bouillon paste, rosemary sprigs, and black pepper into the Instant Pot. Cancel the sauté setting.
- Place the lid on the Instant Pot and lock it in place. Set the machine to Pressure cook on High for 10 minutes. It will take the machine about 10 minutes to come to pressure before the cooking time begins.
- When the beans have finished pressure cooking, turn off the machine (press Cancel), and allow the Instant Pot to naturally release its pressure. This will take about 20 minutes. When the pressure pin on the lid is down and all the pressure has released, you can safely open the lid.
- Remove the rosemary stems and stir in fresh lemon juice and sea salt. Add more lemon juice, salt, and pepper to taste.
- Transfer the beans to bowls or a serving bowl, and garnish with a drizzle of extra virgin olive oil.
Notes
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot on the stovetop or the microwave until heated. You may need to add a splash of water to reconstitute the sauce to your desired consistency.
Delicious!! The best I’ve ever made. Outstanding directions, excellent outcome. Thank you for this recipe! I am not vegan but will be back to your sght again.
Hi Jean!! I am so glad you enjoyed. Happy to have you return!!
Turned out great. Based on other comments I did do another cup of water. I also waited to add the garlic since I was afraid to burn it. Home made beans turned out way better than anything canned.
Awesome! I am so happy you liked it, Emme.
Great recipe. Love the rosemary/ lemon/ olive oil combo of flavors. Used dry beans and overall needed more water. Probably another cup.
Thanks Jonathan! I’m glad you liked it. You’ve got me craving these beans now 🙂
HEY JENNE,
LOVED THIS RECIPE; CLEAR, CONCISE, INFORMATIVE.NEXT TIME I’LL HAVE ALL THE RIGHT INGREDIENTS.. I THOUGHT I DID BUT I GOOFED AND STARTED IT W/O HAVING EVERYTHING.
WHITE BEANS, YUP
YELLOW ONION, NOPE BUT I HAD 5 SHALLOTS THAT WORKED FINE.
GARLIC CLOVES, NOPE ; USED GRAN, GARLIC.
BOUILLION PASTE, NOPE. USED MISO PASTE
ROSEMARY, NOPE. USED THYME +TAD SPIKE
BLACK PEPPER, FRESH LEMON JUICE, SALT, EXTRA VIRGIN OLIVE OIL, YUP
ADDED SEVERAL SM. SLICES OF DRIED GALANGAL
FINAL PRODUCT WAS DELICIOUS (WONDER WHAT YOUR RECIPE WILL TASTE LIKE.)
Hi Larry! You made some great swaps with this recipe. Sounds delicious!! Thank you for rating and sharing your experience!