Best White Bean Dip Pressure Cooker Recipes

INSTANT POT WHITE BEANS WITH ROSEMARY & GARLIC

Steps:

• Soak the beans in water and bicarb soda for 12 hours (overnight or during the day). They will double in size. Rinse and use right away or refrigerate in an airtight container for a maximum of 12-24 hours.
• Add the beans, water, vegetable stock cube, garlic, rosemary, onions and salt to the pot and mix through. Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set for 10 minutes. The pressure build-up will take about 7-10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 20-25 minutes.
• Open the lid (after quick release, if needed) and skim off the onions from the top. Remove the rosemary sprigs (the needles should fall off into the soup and can be eaten). Stir the beans.
• Depending on how soupy or thick you like your braised beans, you might want to discard about 1/2 cup of the cooking liquid.
• Now, to thicken the beans, add some of the cooked beans and the broth liquid to a blender or food processor (about 1 cup, see pics above) and blend until smooth and thick. Return the puree to the pot and stir through the beans. The starched puree will thicken the mixture.
• Finally, add the lemon juice and olive oil and stir through before serving. You can also add the olive oil once it is served.

PRESSURE-COOKER SMOKY WHITE BEANS AND HAM

Steps:

• Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.

PRESSURE COOKER WHITE BEAN-PARMESAN SOUP

Steps:

• Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
• Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
• Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
• Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.

WHITE BEAN DIP - PRESSURE COOKER

Steps:

• Soak beans overnight in water to cover or use the quick pressure-soaking method.
• Drain In a pressure cooker, cover beans with at least 1" water.
• Lock the lid in place and bring cooker up to full pressure over high heat.
• Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans.
• Remove from heat and allow pressure to drop naturally.
• Drain beans and rinse under cold running water to cool them quickly.
• In a food processor, drop cloves of garlic through feed tube with machine running to chop.
• Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth.
• Fold in cilantro and season to taste with salt and pepper.
• Serve with tortilla chips or fresh vegies.

INSTANT POT® WHITE BEANS

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.