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
This recipe requires you to pre-soak the lima beans overnight (6-8 hours).
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
- 1/2 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
Instructions
- <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="67" data-gr-id="67">Miix</g> 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!
Tried this recipe?Let us know how it was!
