This easy Instant Pot White Beans recipe combines tender beans with garlic, onion, fresh lemon, and rosemary for a delicious, protein-rich plant-based meal. Perfect for a quick side dish or hearty main, these white beans are flavorful, nutritious, and ready in less than one hour!
Make weeknight dinners easy and delicious with these pressure cooker white beans–silky, tender beans infused with the bright, zesty flavor of fresh lemon and the earthy aroma of rosemary.
This dish is an excellent source of plant-based protein, fiber, and micronutrients. It’s versatile and can be made with any type of white bean: navy, Great Northern, or cannellini. You only need a handful of simple ingredients and an Instant Pot to make this nutritious, tasty meal! Enjoy these beans on their own or serve over rice, with crusty bread, or a fresh salad for a healthy lunch or dinner.
For more vegan bean recipes, try my Black Bean Coconut Stew, Vegan Red Beans and Rice, or Marinated White Bean Salad.
Ingredients
White Beans: Any type of raw white beans, including navy, great northern, cannellini, garbanzo beans, or another bean, will work for this recipe. Soak them overnight before cooking for the best results.
Yellow Onion: Adds a sweet, savory depth of flavor to the beans. Dice it finely for even cooking. You can also use sweet onions or white onions as substitutes.
Garlic: Six cloves may seem like a lot, but the garlic mellows as it cooks to provide a rich, aromatic flavor. Use fresh garlic cloves for the best taste, or pre-minced garlic cloves will work in a pinch.
Vegetable Bouillon Paste: To add a deep, rich, savory flavor, I recommend using the Better Than Bouillon brand or another vegetable broth-based bouillon paste. You can also use vegetable broth or vegetable bouillon cubes.
Extra Virgin Olive Oil: This oil is used to sauté the aromatics and as a finishing garnish, adding a rich flavor to the recipe. Alternatively, you can use avocado oil for a more milk flavor or another neutral-tasting oil.
Fresh Rosemary: Rosemary sprigs infuse the beans with a subtle, earthy flavor. If you prefer a milder taste, use fewer sprigs. You can also swap with another herb, like fresh thyme, sage, or oregano for a different flavor profile.
Lemon Juice: Fresh lemon juice adds a bright, zesty finish to the white bean Instant Pot recipe. Adjust the amount to taste, adding more for extra tang.
How to Cook White Beans in the Instant Pot
- Sauté Aromatics. Set the Instant Pot to the sauté setting on high. Once it’s hot, add the oil and let it warm up. Add the diced onion and garlic, stirring often until the onions are translucent, for about 4-5 minutes.
- Add Beans & Seasonings. Cancel the Sauté setting, then add the soaked beans and rosemary sprigs.
- Add Liquid and Pressure Cook. Stir in the water, vegetable bouillon paste, and black pepper to the pot. Stir everything until well combined to ensure the beans are evenly coated in the seasonings. Secure the Instant Pot’s lid, ensuring the pressure valve is set to ‘Sealed.’ Set the machine to pressure cook on high for 10 minutes. Before the cooking time starts, the Instant Pot will need to reach pressure for 10 minutes.
- Natural Pressure Release. Once the cooking time is up, press ‘Cancel’ and allow the Instant Pot to release pressure naturally. This should take about 20 minutes. Once the pressure has fully released, open the lid and remove the rosemary stems.
- Add Lemon & Serve. Stir in the fresh lemon juice and salt to taste. Adjust the seasonings as needed, adding more salt, lemon juice, or pepper if desired. Serve the beans in bowls garnished with a drizzle of extra virgin olive oil.
Recipe Pro-Tips
- Soak the beans overnight. Soaking the beans helps them cook more evenly and reduces the cooking time in the Instant Pot. For the best texture, don’t skip this part of the directions. If you’re short on time, use the non-soaking directions provided, but note that the beans may have a slightly firmer texture.
- Use fresh ingredients. Fresh rosemary, lemon juice, and garlic cloves make a big difference in the flavor of these Instant Pot navy beans.
- Season with salt and lemon juice after cooking. Save the salt and lemon juice until after the mixture has cooked. The salt can make the beans tough and lemon juice will lose its acidity.
- Use natural pressure release. Allow the pressure to release naturally to help the beans finish cooking gently, which will avoid split skins and a mushy texture.
Recipe Variations
Below are optional flavor variations you can make to this white beans Instant Pot recipe.
- Creamy Beans: Stir in a splash of full-fat coconut milk after cooking the beans to add a creamy, rich flavor. If desired, add a touch of lemon zest to balance the creaminess.
- Garlicky Spinach Beans: Sauté an extra clove of garlic or two before pressure cooking. After cooking, stir in a few handfuls of fresh spinach and a pinch of red pepper flakes until the spinach wilts.
- Smoky Paprika Beans: Replace the rosemary with 1 teaspoon of smoked paprika and add ½ teaspoons of ground cumin. After cooking, mix in ¼ cups of diced roasted red peppers for an extra layer of flavor.
- Sausage & Beans: For extra protein and flavor, mix in sliced grilled homemade vegan sausage or your favorite store-bought brand.
Serving Suggestions
This versatile dish is perfect for any occasion, whether serving it as a cozy weeknight dinner, a hearty side at a gathering, or a flavorful component in a larger meal spread. Try it paired with some of our favorite recipes below:
Storage Directions
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot on the stovetop or the microwave until heated. You may need to add a splash of water or vegetable broth to reconstitute the sauce to your desired consistency.
Frequently Asked Questions
Yes, you don’t need to use the white beans Instant Pot soaking method to make this recipe. Simply set the Instant Pot to High Pressure and cook the raw beans for 30 minutes instead of 10.
Yes, you can use canned beans, but the cooking time will be significantly reduced from the original soaked white beans Instant Pot recipe. Since canned beans are already cooked, you’ll only need to heat them through so they do not become mushy. Reduce the pressure cooking time to 5 minutes, and remember that the texture may be softer than dried beans. Also, only use enough water to cover the beans when using canned.
Yes, you can make these white beans on the stovetop. Warm the oil in a large pot or Dutch oven over medium-high heat and sauté the aromatics as outlined for the Instant Pot. Add the soaked beans, bouillon paste, rosemary, and black pepper, and increase the water to 6 cups. Cover with a lid and bring to a simmer, then keep the lid ajar and simmer the beans for 45-60 minutes until tender and silky. Once cooked, remove the rosemary and add the lemon juice and salt to taste.
More Vegan Bean Recipes
Recipe Card
- 2 tbsp avocado oil, or extra virgin olive oil
- 1 yellow onion, diced
- 6 minced garlic cloves
- 1 lb dried navy beans, soaked overnight for at least 8 hours, or great northern, cannellini, or another bean, see instructions for tips for making in the Instant Pot with unsoaked beans
- 3 ½ cups water, plus more if preparing on the stovetop
- 2 tbsp vegetable Better Than Bouillon paste, or other bouillon paste
- 2 sprigs fresh rosemary
- ½ black pepper, plus more to taste
- 3-4 tbsp fresh lemon juice
- ½ tsp sea salt, plus more to taste
- 2-4 tbsp extra virgin olive oil, for garnish
Prevent your screen from going dark
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Turn the Instant Pot Sauté setting to High. Add the avocado oil to the pan. When the oil is warm, add the diced onion and garlic. Stir well, and sauté until the onions are translucent, for 4-5 minutes.
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Add the beans, water, vegetable Better Than Bouillon paste, rosemary sprigs, and black pepper into the Instant Pot. Stir well, and cancel the sauté setting.
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Place the lid on the Instant Pot and lock it in place. Set the machine to Pressure cook on High for 10 minutes. It will take the machine about 10 minutes to come to pressure before the cooking time begins. Note: If you use an Instant Pot Max, do not use the Max setting for the pressure cook level, use High.
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When the beans have finished pressure cooking, turn off the machine (press Cancel), and allow the Instant Pot to naturally release its pressure. This will take about 20 minutes. When the pressure pin on the lid is down and all the pressure has released, you can safely open the lid.
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Remove the rosemary stems and stir in fresh lemon juice and sea salt. Add more lemon juice, salt, and pepper to taste.
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Transfer the beans to bowls or a serving bowl, and garnish with a drizzle of extra virgin olive oil.
Warm the oil in a large pot or Dutch oven over medium-high heat and sauté the aromatics as outlined for the Instant Pot. Add the soaked beans, bouillon paste, rosemary, and black pepper, and increase the water to 6 cups. Cover with a lid and bring to a simmer, then keep the lid ajar and simmer the beans for 45-60 minutes until tender and silky. Once cooked, remove the rosemary and add the lemon juice and salt to taste.
Storage Directions
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a pot on the stovetop or the microwave until heated. You may need to add a splash of water to reconstitute the sauce to your desired consistency.