A sophisticated twist on a classic Southern comfort dish, these butter beans are enriched with tomatoes, ham stock, and a hint of umami from fish sauce. Using the Instant Pot infuses the beans with deep, rich flavors in a fraction of the time. The dish offers a creamy texture with vibrant notes from tomatoes, celery, and bell peppers, making it a perfect accompaniment to roasted meats or crusty bread.

Ingredients

• 1 lb dried baby lima beans (butter beans)
• 2 14.5-ounce cans tomatoes with celery, onions, and bell peppers
• 5 cups water
• 1 onion, finely chopped or blended
• 1 Tablespoon fish sauce
• 1/2 cup ham stock
• 1 Tablespoon olive oil
• Fresh parsley (optional, for garnish)

Procedure

1. Prepare the Beans: Rinse and sort through the beans to remove debris. Soak in water overnight or for 6–8 hours. Drain and rinse.
2. Sauté Aromatics: Turn the Instant Pot to “Sauté” mode. Add olive oil and sauté the chopped onion until soft and translucent, about 3 minutes.
3. Combine Ingredients: Add the soaked beans, canned tomatoes (with their juice), water, fish sauce, and ham stock. Stir to combine.
4. Pressure Cook: Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high for 35 minutes. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
5. Final Touches: Open the lid, stir the beans, and adjust seasoning with salt and pepper if needed. Let the dish rest for 5 minutes to thicken slightly.
6. Serve and Garnish: Spoon the beans into serving bowls, garnish with freshly chopped parsley, and enjoy warm.

Chef’s Tip

• For a creamier texture, mash a small portion of the beans after cooking.
• Pair with cornbread or serve as a side to roasted pork or grilled chicken for a complete meal.