Pressure Cooker Garlicky Beans With Broccoli Rabe

This was my first Instant Pot recipe and I loved it! Next time, I will extend the cooking time by 5 minutes or so. Also, adding a parmesan rind would be delicious.

Used an Instant Pot Duo, dry cannellini beans, filtered water, 25 mins under high pressure not long enough. Another 6 mins did the trick. Broccoli, not broccoli rabe, worked fine. Forgot to pour off garlic oil but didn’t matter. Yielded 5 decent-sized servings of beans, broccoli and onions—and included the carrot. People sprinkled toasted garlic slices around as they wished. Have a few cups of beans left. Would add another carrot next time and slightly reduce oil and salt. But, YUM!

Other recipes in this collection translate the cooking time for those of us who have slow cookers and haven't acquired an Instant Pot yet. Would very much appreciate the slow cooker translation for this dish. It sounds delicious!

I like this recipe, and I appreciate that the Instant Pot makes it possible to cook beans from dry, but having tried cooking cannellini beans from both dry and soaked, I found it makes a big difference if you soak the beans for 8 hours before cooking, then cook for 22 minutes instead of 25. I also enjoy this a lot with a big dollop of pesto on top.

Correct me if I'm wrong, but Broccoli Rabe is far too expensive. In some markets, it's priced at almost $12 a pound (it is sold by the bunch and a bunch often weighs 4 oz. and costs $4 a bunch) Try Chinese broccoli, called Gai Lon, instead. A very good substitute and more in keeping with the spirit of the meal, which is peasent food.

It was a bit flat until I sprinkled fresh lemon juice before serving. That livened it up.

Cook for 36 mins in the pressure cooker

This recipe was truly delicious and a hit with my whole family, teenagers included. Like others have noted, 25 minutes was not enough time to completely cook the beans. After allowing the pot to naturally release pressure, checking the beans and finding them still toothy, I reset them for another 8 minutes. Because the pot and contents were already hot, it achieved pressure again very quickly, so the addition of more time did not overly delay dinner. The beans turned out perfectly.

Much of the sodium remains in the bean water, which you toss.

It does not include the pre-heating time. You set the pot to cook for 25 minutes (or however many minutes you want) and once it reaches pressure it will automatically start the timing for you, turning itself to "warm" when the time is up. Then leave them in the pot as the pressure slowly comes down and you can remove the lid.

Terrific honest dish for a rainy night. Someone up-thread mentioned adding a parmesan rind to the beans. I didn't have one but I took a cue from another nytimes white bean recipe and stirred in a tablespoon of white miso. I may also have used a tad more garlic. I served it with a modest chianti, which complemented the dish perfectly. Halved the bean recipe and used a 10 ounce bundle of broccoli rabe, it fed two adults with a couple of cups of beans and broth left over.

I cooked this for 27 minutes high pressure and then did natural release for ten minutes, I then released the rest of the pressure manually. We really enjoyed this dish but i think it needs a grain, we used quinoa which was the perfect delicate texture to match the robust textures of the beans and broccoli rabe. Cooked quinoa separately in a pot. Will make again!

one tsp salt contains two thousand milligrams of sodium. the recipe calls for two and one half teaspoons salt. e.g. five thousand milligrams of sodium. therefore one serving becomes six hundred twenty-three milligrams of sodium, not three hundred fifty-seven!

Loved this! Very tasty and satisfying dish, especially due to the crispy garlic oil. First recipe in the instant pot and required 30 min, but very easy and straight forward. Our beans may have been on the older side (over 1 year), which requires a little more cooking time. Looking forward to making again!

Next time I'll pour some of the garlic oil over breadcrumbs and bake them for a crunchy element. Toasted pine nuts would also be a nice addition to this. I used tinned beans (sorry) because I don't have a pressure cooker - simmered them very slowly for c. 20 minutes and it worked pretty well, though I suggest removing the rosemary after around 15 minutes to avoid the astringent quality it can impart.