Pressure Cooker Butter Beans in Garlicky Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

Dried butter beans go into the pressure cooker straight from the bag and come out meltingly creamy in a thick, garlicky tomato-oregano sauce. One pot, one pressure cycle, ten pantry ingredients, and a crumble of feta at the table turns it into dinner with bread or rice.

Ingredients

• 3 tbsp olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 5 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 1 lb dried large lima (butter) beans, rinsed and picked over
• 4 cups water
• 1 28 oz can crushed tomatoes
• 1 1/2 tsp dried oregano
• 2 tsp kosher salt, plus black pepper to taste
• 4 oz feta cheese, crumbled, for serving

Instructions

1. Set the Instant Pot to Sauté (normal). Add the olive oil and onion and cook, stirring, for 5 minutes until softened. Add the garlic and tomato paste and cook 1 minute more, until the paste darkens slightly and smells sweet.
2. Pour in the water and scrape the bottom of the pot clean with a wooden spoon so nothing is stuck (this prevents a burn warning). Turn off Sauté.
3. Add the rinsed beans, crushed tomatoes, oregano, and salt. Stir once to combine, then smooth the top so the beans are submerged. Do not fill past the half-full line.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. Let the pressure release naturally for 20 minutes, then move the valve to Venting to release any remaining steam.
5. Open the lid and stir well; the beans should be creamy and easily crushed against the side of the pot. If they are still firm, re-lock and cook 8 more minutes on High Pressure with a 10-minute natural release. If the sauce is thinner than you like, simmer on Sauté for 5 to 10 minutes, stirring often.
6. Taste and add salt and plenty of black pepper. Ladle into bowls, crumble feta over the top, and finish with a drizzle of olive oil. Serve warm with crusty bread.

Chef's tips

Nutrition (per serving, estimated)

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