Pressure Cooker Greek Butter Beans in Tomato and Dill

By Sprig Originals ✓ · cooked up in Sprig

A big pot of Greek taverna-style gigantes: creamy dried butter beans that go into the pot dry and come out silky, swaddled in a garlicky olive oil and tomato sauce with a shower of fresh dill. One pressure cycle turns an all-afternoon bake into a weeknight dinner — scoop it onto bread, or serve alongside anything grilled.

Ingredients

• 1 lb dried large butter beans (lima beans), unsoaked
• 1/3 cup olive oil
• 1 large onion, chopped
• 5 cloves garlic, thinly sliced
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 28 oz can crushed tomatoes
• 3 cups water
• 1 1/2 tsp salt

• 1/2 cup fresh dill, chopped

Instructions

1. Rinse the dried butter beans in a colander and pick out any grit or broken beans. Do not soak them.
2. Set the Instant Pot to Sauté (normal). Add the olive oil and onion and cook, stirring now and then, for 5 minutes until softened. Stir in the garlic, tomato paste and oregano and cook 1 minute more, until the paste darkens slightly.
3. Press Cancel. Add the rinsed beans, crushed tomatoes, water and salt. Stir well and scrape the bottom of the pot clean so nothing sticks. The liquid should just cover the beans; the pot should be no more than two-thirds full.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes. When the time is up, 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 gently — the beans should be creamy and easily crushed against the side of the pot. If they are still firm, re-seal and cook 8 more minutes at High Pressure with a quick release.
6. If the sauce is thinner than you like, press Sauté (low) and simmer uncovered for 5 to 8 minutes, stirring often, until it clings to the beans. Press Cancel, stir in the dill, taste for salt, and let it sit 10 minutes before serving warm.

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Nutrition (per serving, estimated)

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