Instant Pot Christmas Lima Beans. These pressure cooked heirloom beans make a great side dish.
Why "Christmas" Lima Beans?
Christmas lima beans are an heirloom bean, popular back in the late 1800s and brought back by modern farmers. They’re big beans, brown with white speckles, and a a nutty flavor reminiscent of chestnuts. They are also called chestnut beans…and that’s where the Christmas name comes from. The association between chestnuts and Christmas is so strong that the beans inherited the name.1
While we’re discussing etymology, why “Lima”? Lima beans were first grown in Lima, Peru. That said, the proper pronunciation is LIE-ma, like the city in Ohio, not LEE-ma, like the capital of Peru. (Which is good, because I’m from Ohio, so LIE-ma is what I’m used to saying.)
As usual, I wouldn’t know about Christmas limas without Rancho Gordo, my fancy bean source. If you come across Christmas limas, give them a try. They’re fantastic as a simple “pot of beans” side dish. They also make a great salad - cool them, then toss with a vinaigrette, parsley, and herbs. And, if you like big beans, check out my recipes for Instant Pot Scarlet Runner beans and Instant Pot Royal Corona Beans.
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🥫Ingredients
This is a simple dried bean recipe, so the ingredients list is pretty straightforward:
- Dried Christmas Lima beans
- Onion
- Fresh thyme sprigs
See recipe card for quantities.
🥘 Substitutions
Don’t have fresh thyme? You can substitute dried thyme, or a couple of bay leaves.
🛠 Equipment
A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert, and love my Instant Pot. Try them - you’ll never go back to canned beans. (OK, maybe you will, for convenience - but see the Storage section for tips on make ahead freezer beans.)
📏Scaling
This recipe scales down easily - cut everything in half if you don’t need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.
🤨 Soaking Christmas Lima beans?
Christmas Lima beans are so big that they need a soak to cook evenly in a pressure cooker. I do an overnight soak - when I remember - and a quick soak when I don’t remember. (Which, unfortunately, is most of the time. I’m an enthusiastic home cook, but not that good at planning ahead.)
Completely Forgot to soak your Christmas limas? Cook them for 40 minutes at high pressure with a 15 minute natural release...then check a few of the beans, and if any are still tough, go to the next section for tips...
💡Tips and Tricks
- Salt your bean water! “Salt toughens beans” is a myth. Salting before cooking helps season the beans all the way through as they cook.
- If your beans are still tough when the cooking time is over, especially any “floaters” at the top of the pot, give the beans a stir, lock the lid, and pressure cook for another 5 minutes. Older beans take longer to cook, and if the beans have been sitting in the shelf at your store for a while, they may need extra time.
- Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.
Inspired by:
History of the Christmas Lima: https://www.thekitchn.com/ingredient-spotlight-christmas-98381
Martha Rose Shulman NYT- A pot of Christmas Lima beans
https://www.nytimes.com/2010/07/26/health/nutrition/26recipehealth.html
Print
Instant Pot Christmas Lima Beans
- Total Time: 1 hour 30 minutes
- Yield: 6 cups of beans 1x
- Diet: Vegan
Description
Instant Pot Christmas Lima Beans. These pressure cooked heirloom beans make a great side dish.
Ingredients
Soaking Beans
- 1 pound Christmas lima beans (about 2½ cups), sorted and rinsed
- 2 teaspoons fine sea salt
- 8 cups water
Cooking Beans
- 5 cups water
- 1 teaspoon fine sea salt
- 1 onion, peeled and halved
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Sort and rinse the beans: Spread the beans out on a rimmed baking sheet and sort through them, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
- Overnight soak: Cover the beans with the 8 cups of water and sprinkle with 2 teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
- OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans, 8 cups of water, and 2 teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (use “Manual” or “Pressure Cook” mode in an Instant Pot), then let the beans sit for 30 minutes. Release any remaining pressure, drain the beans and discard the soaking liquid. (Wipe the pot out if you're using it again to cook the beans.)
- Pressure Cook for 15 minutes with a 15 minute Natural Release: Put the soaked beans in the Instant Pot, add 5 cups of water, sprinkle with the teaspoon of salt, then add the onion halves and thyme. Lock the lid and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric PC (use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
- Serve: Discard the onion and thyme sprigs. To use as a side dish, serve the beans with their broth; to add to another recipe, drain the beans and cool. Enjoy!
Notes
Forgot to soak your Christmas limas? Cook them for 45 minutes at high pressure with a 15 minute natural release.
Make ahead beans: Freeze leftover beans, covered in broth, in 2-cup containers for up to 6 months.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Christmas Lima Beans, Pressure Cooker Christmas Lima Beans
☃️ Storage
A 2-cup container of beans, with cooking liquid, replaces a 15-ounce can of beans from the grocery store. They’ll last in the refrigerator for a few days, and freeze for up to 6 months. I always make extra beans, and freeze the leftovers for use in other recipes. Freezer beans are ready to use with about 5 minutes in the microwave, and are so much better than canned.
🤝 Related Posts
Instant Pot Scarlet Runner Beans
Pressure Cooker Vaquero Beans in Broth
Instant Pot Flageolet Beans with Lamb
My other Instant Pot Pressure Cooker Recipes
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- Unfortunately, Nat King Cole didn’t sing “Chestnut Limas cooking in an Instant Pot…” Ahem. Sorry. ↩
Leigh Ann Parente says
Thank you for the instant-pot quick-soak method. Brilliant!!! I’m making these today to use in succotash.
★★★★★
Mike Vrobel says
You're welcome!
kaoru says
I'm a huge fan of the Rancho Gordo beans, and these Xmas Limas might be my favorite! I didn't have thyme, so I used a bay leaf with leeks, and the beans came out great! And the broth...so good! Thanks for the tips Mike, on all the varieties!
★★★★★
Mike Vrobel says
You're welcome!
Lisa says
Thanks, Mike! Really helpful!
★★★★★
Mike Vrobel says
You’re welcome!
Linda Noble Brown says
I absolutely love that I can look up any Rancho Gordo beans and get your instant Pot instructions. A lifesaver! Thanks so much
★★★★★
Jessica says
Excellent!! I picked up some of these beans and was wondering how to cook them when I saw your recipe. Can't wait to see what they taste like, have never had them before!
Mike Vrobel says
Enjoy!
Ray M says
Found this on pinterest - thank you!
★★★★★
Mike Vrobel says
You're welcome - hope it helps!
★★★★★