Instant Pot White Beans with Lemon and Rosemary

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Creamy instant pot white beans in a bowl.

4.86 from 7 votes

Instant Pot White Beans with Lemon and Rosemary

These creamy, rich Instant Pot White Beans with rosemary and lemon make the perfect nutritious, flavor-packed side dish or main course. They are quick and easy to prepare, whether you need a cozy weeknight dinner or a hearty addition to a dinner party spread!

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: American

Servings: Servings

Author: Jenné Claiborne

Equipment

1 Instant Pot

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.

Video

Notes

NOTE: If you did not soak the beans, pressure cook on HIGH for 35 minutes.

Stovetop Cooking Directions

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. Once cooked, remove the rosemary and add the lemon juice and salt to taste.

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 to reconstitute the sauce to your desired consistency.

Nutrition