Minted White Beans with Pistachios Pressure Cooker Recipe

Minted White Beans With Pistachios Pressure Cooker Recipe

Ingredients

Makes about 4 cups – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 1½ cups dried Great Northern or navy white beans, soaked and drained
• 2 (14-ounce) cans vegetable broth
• 2 tablespoons olive oil
• 3 tablespoons finely chopped fresh mint
• sea salt and freshly ground black or white pepper
• ½ cup toasted pistachios, chopped

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the broth, oil, and water to cover if necessary but not past the halfway mark of the pot
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 10 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 15 minutes
9. Be careful of the steam as you remove the lid
10. The beans should be tender but not mushy
11. Let cool completely
12. If not using immediately, store the beans in their cooking liquid in the refrigerator and drain before making the salad
13. In a medium serving bowl, combine the drained cooled beans and mint
14. Season with salt and pepper to taste
15. Cover with plastic wrap and let stand at room temperature until serving
16. Just before serving, stir in the pistachios (you want them to stay crunchy)

Full List of Pressure-Cooker Recipes
Full List of White-Bean Recipes

Recently Viewed

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Cranberry Sauce:
In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger Close and lock the lid Set the burner heat to high When the Continue Reading →

Instant Pot Rice:
In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter over medium-high heat until the butter melts Add the shallots and cook, stirring a few Continue Reading →

Spaghetti Bolognese:
PREP INGREDIENTS: Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food Continue Reading →

Beef Bourguignon:
Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes Using slotted spoon, transfer bacon to paper towel-lined plate Add Continue Reading →

List All