I love lima beans, but the way they make them in greek restaurants always disagrees with my digestion. There’s always too much oil, or they cause heartburn… besides – my kid won’t touch them with a bargepole. 

Here I was at home one afternoon, examining everything I had in the kitchen and figuring out how to make a healthy meal that a finicky 13-year old could be convinced to try. He has a strange weakness for soups (I know! How lucky am I!), and I always wanted to see how would this comfort food staple combine with coconut flavor, so this is what I threw together.

Instant Pot Lima Bean Coconut Soup
 
Prep time
Cook time
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This recipe requires you to pre-soak the lima beans overnight (6-8 hours).
Author:
Recipe type: Dinner
Phase: 3
Serves: 4-5 servings
Ingredients
  • 1 full cup of lima beans was set to pre-soak overnight and rinsed 3 times after (reduces chances of getting bloated for those that have that going for them)
  • 2 large bell peppers, chopped to your liking
  • ½ large, white onion, chopped to your liking
  • 1 bunch of baby carrots (I just used a handful), chopped
  • 4 peeled garlic cloves, minced
  • 1 can of coconut milk
  • 1 cup of water
  • 1 generous tablespoon of dried oregano
  • 1 teaspoon of pink Himalayan salt
Method
  1. Miix the ingredients in your Instant Pot, set for 10 minutes on manual, with natural pressure release and voila!
Notes
I have also tried this recipe without pre-soaking beans and it came out strangely foamy. And then there was gas. So, we are definitely pre-soaking them from here on.

Enjoy and let us know what you added/changed that made it even better!
Irina Smirnova

Irina Smirnova

Pro Photographer at Irina's Photography
Irina is a pro photographer in New York City and the geek behind NYC 360 project. She loves her son and food - in that order.
Irina Smirnova

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