Pressure Cooker Garlicky Beans With Broccoli Rabe Recipe (2024)

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.

This recipe, which lends itself to all kinds of riffs, is so delicious, we have served it to surprise guests on toasted country bread and gotten amazed reviews. We eat out of the serving dish as we clean up. The dogs circle for leftovers. We double the recipe and still have only enough for a small brunch. I will say that I got my cannellini beans from Italy, and I do think that makes a difference.

I agree that cooking time could be a little longer, some of the beans still were not soft. Pretty good overall, but emphasis should be placed on immediately adding water to the pan when adding the broccoli rabe. It and the onions will quickly burn otherwise, at least on my range.

Even better than expected!! And just as good heated up!

OMG I just made this. A perfect dish. I had some roasted garlic in oil left over and poured it over the beans before loading it up with the broccoli rabe and onions, etc. Red wine essential.

Made with broccolini. Ed hated. Beans were bland.

While I loved the broccoli rabe topping with its caramelized onions, the beans themselves were bland and undercooked. Maybe it was the kind of dried white bean I had in my pantry, but even after soaking them for the day, 25 minutes in the pressure cooker was not enough to get them tender and pillowy—how I like them.

The most delicious beans I have ever made. From now on I will make beans in my Instant Pot using this recipe. Fortunately I have a rosemary bush in the front yard.

Good, but better with a squeeze of lemon over the dish. Like other commenters, I needed to cook the beans more than 25 minutes in the Instant Pot. Started with 32, natural release but then had to do another 5, manual release.

Hamhocks, fresh thyme and parsely ok to toss in with the beans! Had some leftover fennel bulb, threw that in with the broccoli! Finish w lemon for some needed lift!

the beans alone are fantastic! I used borlotti. Not quite rich enough to offset the bitterness of the broccoli rabe sadly.

I made this with chickpeas (no dried white beans at the store) and cooked for 40 minutes. I served it as a brothy bean stew and it’s lovely! It’s excellent with a hit of lemon and parm.

I think it's impossible for a recipe writer to be universally correct about how long beans need to cook in a pressure cooker - the beans vary so much in size, age, dryness and whether you soaked them or not. I'm thinking you should aim to get them partially or mostly cooked at pressure and then (if you guessed right and they're not done yet), continue with the Saute function where you can test them every few minutes and immediately take them off heat when they're done.

Did 33 minutes on high pressure and still not enough. Another 8 minutes and they were great. Added some lemon at the end. Nice easy healthy recipe.

This was disgusting. Had to throw out and order pizza.

This was not as delicious as I had hoped it would be! Texturally one note, without the depth of flavor I would have hoped for. I did try the suggestions to use Parmesan rind in the broth and pre-soak the beans. Otherwise I did everything according to the recipe. My family has not stopped giving me a hard time since I made it for them. Usually love Melissa Clark’s recipes but this one is definitely not for us…