White Bean Dip Pressure Cooker Recipes

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.

BIG-BATCH INSTANT POT WHITE BEANS

Steps:

• Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
• Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
• Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

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.