Instant Pot White Beans
There is a quiet, reliable joy in having a batch of these waiting in the freezer for the days when life moves a little too fast. This is a good idea I’ve been trying out to stock my kitchen with something wholesome, fragrant, and deeply comforting that’s ready to go whenever I am. The secret is all in the refogado—that golden, aromatic base that transforms simple pantry staples into something that feels truly special and soulful. It’s the kind of cooking that makes taking care of yourself feel effortless, and I find so much peace in knowing I’ve already done the work for my future self.
Give this method a try this week and see how much easier it makes your meal prep!
Instant Pot White Beans
Servings: 12
Cook time: 1 HourInactive time: 6 HourTotal time: 7 Hour
Ingredients
- 1 pound dried white beans (cannellini, navy, or great northern)
- 7 cups water or vegetable broth
- 1 bay leaf
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons of rosemary, minced
- 1 tablespoon salt
- Freshly ground black pepper
- Lemon and parsley as toppings (optional)
Instructions
- Soak the beans for 6 hours or overnight.
- Add the beans, water, and bay leaf to the instant pot.
- Secure the lid and cook on high pressure for 30 minutes.
- Allow the pressure to release naturally for about 15–20 minutes, then release any remaining pressure manually.
- While the beans cook, make our “refogado” or seasoning. Add the oil and garlic to a saucepan and let it cook for 2 minutes until fragrant.
- Add the onion and cook for 3-5 minutes more until golden.
- Add in the rosemary.
- Once the beans are cooked, add them to the “refogado” and add salt to the beans.
- Let it simmer for 10-20 minutes uncovered. I love topping these beans with a squeeze of lemon and lots of parsley.
Serving Suggestion:
Freeze in batches for your future self!
