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Instant Pot Lima Beans and Ham… so easy to prepare and tastes like it slow cooked all day!
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The best part is that soaking your dry lima beans is not required when using your pressure cooker… a win-win! I was a little skeptical at first because I’ve always soaked my beans when cooking them on the stove top or in my slow cooker, but nope, it’s not required!
Now I realize that this is a cold weather food and it’s spring, right? Well some days it still feels like winter around here. The other day I was craving a hot bowl of lima beans and I had leftover Easter ham in the freezer, so what else was I to do?
I didn’t include salt in this recipe because it was salty enough with the chicken broth and ham, but feel free to add salt to your personal preference. Enjoy!Print
- 1 pound dry baby lima beans
- 4 cups cubed, chopped or shredded fully cooked ham
- 1–1/2 cups chopped yellow onion (about 1 medium onion)
- 1 tablespoon freshly minced garlic
- 3 cups chicken broth
- 4 cups water
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- Optional: fresh chopped parsley, for garnish
- Rinse and sort beans in a colander, removing and discarding any debris.
- Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot (I used an 8 quart) and stir well to combine.
- Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Remove and discard bay leaf. Garnish with fresh chopped parsley, if desired.
- Cook time includes the time it took my pot to come to pressure and natural pressure release time.
- I used an Instant Pot LUX80 8 quart in this recipe.