This is a variation of our instant pot dried beans base recipe. Have you ever been afraid to purchase dried beans because you don’t know how to cook them? “How much water do I use? How long do I cook them? Which seasonings should I use to improve their flavor?” In this rosemary white beans instant pot recipe, we teach you how to make flavorful, creamy beans in a pressure cooker – no pre-soaking required!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Rosemary White Beans
How many cups of white beans are in a pound? There are approximately 2 cups of dry beans in a pound, but it’s okay to not be exact! As long as you have enough water to cover the beans by ~1 inch, you don’t have to be precise with the amount of beans you use.
Rinse and sort the beans in a colander before cooking in order to remove damaged beans and debris.
Do you have to soak dry beans before cooking in an Instant Pot? Nope! Instant pot dried beans don’t have to be pre-soaked because the high pressure helps break through the bean’s plant structure. However, if you still want or like to soak your beans before cooking, keep in mind that cooking time will decrease significantly.
How long does it take to cook dried beans in an Instant Pot? This recipe calls for 45 minutes of cooking time plus 10 minutes of natural release time. This will create creamy, tender beans. However, if you prefer firmer beans, decrease the cooking time to ~40 minutes. Check out Instant Pot’s helpful guide for cooking times. This guide also provides recommendations for how to cook soaked beans in the Instant Pot.
- Navy Beans: use small white, great northern, or cannellini beans. Cooking times may slightly vary depending on bean size.
- Extra Virgin Olive Oil: substitute regular olive, canola, or avocado oil.
- Onion: use yellow, white, red, or shallots.
- Garlic: substitute 1 ½ teaspoons pre-minced garlic, 1 ½ teaspoons garlic flakes, ¾ teaspoon granulated garlic, or ½ teaspoon garlic powder.
- Water: substitute some or all of the water with chicken or vegetable broth.
- Rosemary: substitute 1 teaspoon dried rosemary.
- Lemon Juice: substitute apple cider or white wine vinegar.
If you don’t have a pressure cooker but still want to make a pot of rosemary and garlic white beans, follow our stovetop dried beans base recipe. Then check out our video on how to cook dried beans on the stovetop. Use the same aromatic vegetables in this recipe.
You can also turn this into a rosemary white beans slow cooker recipe! Combine all ingredients except the lemon juice; cook on low for 8 hours or high for 4 hours, or until beans are tender. Add lemon juice and any additional salt to taste after cooking.
Need some dried bean recipe inspiration?
Use our base recipe as a guide, or check out these other tasty variations!
Equipment Recommendations for Cooking Dried Beans
The recipe title says it all in this one; in order to cook dried beans in a pressure cooker, you will need a functioning Instant Pot. We like the six-quart option best. Be sure to read the instructions thoroughly before using to ensure safety and proper function.
You will also need:
Health Benefits of Rosemary White Beans
Is this white beans recipe healthy? Definitely! These instant pot vegetarian beans are sure to help you along your way to optimal health! Beans are one of our favorite foods to recommend as part of a balanced plant-forward diet because they are packed with high quality nutrients: plant-based protein, complex carbohydrates, fiber, vitamins, and minerals. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight. All of the world’s longest lived populations consume beans daily.
Check out our Food as Medicine article to learn more about these health benefits.
There are many ways that you can serve or use these white beans with lemon and rosemary. Serve with a side of cooked whole grains and roasted vegetables for a complete meal. Or serve alongside roasted chicken or fish and a green salad. Or make a homemade white bean hummus to serve with crackers and fresh veggies for a balanced snack.
Storage Tips for Leftover White Beans
Once cooked, allow the beans to cool completely before placing in an airtight container and storing in the refrigerator. Keep the cooking liquid to keep the beans tender. White beans hold their quality in the refrigerator for up to one week.
Cooked beans freeze well too. To freeze, cool completely, then place in a freezer-safe container.
Want more healthy recipes with beans?
Join the bean team by adding these bean-based recipes to your recipe rotation!
Rosemary White Beans – Instant Pot Variation
- 1 pound navy beans (~2 cups)
- 1 Tablespoon extra virgin olive oil
- 1 medium onion, diced (~1 cup)
- 3 garlic cloves, minced
- 6 cups water or broth (~1 inch above top of beans)
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 whole sprig rosemary
- 1 Tablespoon chopped, fresh rosemary
- 2 Tablespoons lemon juice
- Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled.
- Set Instant Pot to sauté setting. Add oil. Once oil is simmering, add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for 30 seconds, stirring frequently.
- Add the beans, water, bay leaf, salt, whole sprig of rosemary, and chopped rosemary. Set Instant Pot to Bean/Chili setting and turn valve to seal. Pressure cook for 45 minutes.
- Once cooked, allow pressure to naturally release for 10 minutes, then turn to release pressure valve. Add lemon juice and any additional salt to taste. Enjoy!