Instant Pot Fava Beans with Dill, Lemon and Crème Fraîche

Name: Instant Pot Fava Beans with Dill, Lemon and Crème Fraîche
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ pounds (680 g) fresh or thawed frozen fava beans, outer skin removed, outer skin removed (if using frozen, thaw first); 1 cup (240 ml) water; 1 teaspoon (6 g) kosher salt; 3 tablespoons (45 ml) extra-virgin olive oil; 3 cloves (12 g) garlic, minced; ½ cup (12 g) fresh dill, finely chopped; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; to taste freshly ground black pepper; ½ cup (120 ml) crème fraîche or sour cream, room temperature; 1 whole lemon, zest only, for garnish (optional)

From the MyKitchenBank Kitchen

Tender, buttery fava beans infused with fresh dill and bright lemon juice, finished with a dollop of tangy crème fraîche. This Turkish-inspired side dish comes together quickly in the Instant Pot while retaining the delicate flavor of spring's prized legume. Perfect alongside roasted lamb, grilled fish, or crusty bread.

Prep: 15 min
Cook: 8 min
Wait: 12 min
Total: 35 min
Makes: 4 servings (about 2 cups cooked beans)

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Steps

Before you start

If using dried fava beans, soak them in cold water for at least 8 hours or overnight, then drain thoroughly before cooking
Have all ingredients measured and your herbs chopped before starting
Read your Instant Pot manual if you are not familiar with natural pressure release

1
Heat the pot
- Set your Instant Pot to sauté mode (medium heat).
- Once it shows 'hot,' add the olive oil and minced garlic.
- Stir constantly for 30 seconds until fragrant but not browned.
- This prevents the garlic from burning during pressure cooking.
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Ready when: Garlic is fragrant and light golden
Tip: Watch carefully—garlic burns quickly and becomes bitter
2
Add beans and water
- Add the fava beans and water, along with 1 teaspoon of kosher salt.
- Stir well to combine, scraping the bottom of the pot to deglaze any stuck bits.
- Turn off sauté mode.
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Ready when: Beans are evenly coated and liquid is mixed
Tip: Deglazing prevents the burn notice and ensures even cooking
3
Pressure cook
- Close the lid and set the valve to sealing.
- Press 'Pressure Cook' or 'Manual' and set to high pressure for 3 minutes (fresh or thawed fava beans cook very quickly).
- The pot will take about 4–5 minutes to reach pressure.
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Ready when: Pin drops and sealing ring is secure
Tip: Do not override the pressure cooker—let it build and release naturally
4
Natural pressure release
- When the cooking time is up, allow the pot to release pressure naturally for 5 minutes, then carefully move the valve to venting to release any remaining steam.
- Open the lid away from your face.
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Ready when: No steam escapes and the pin drops
Tip: A full natural release prevents beans from blowing apart
5
Drain and finish
- Carefully pour the beans into a fine-mesh strainer and let them drain, reserving about ¼ cup of cooking liquid.
- Return the drained beans to the Instant Pot (turned off) or to a serving bowl.
- Stir in the fresh dill, lemon juice, and reserved cooking liquid.
- Taste and adjust salt and pepper.
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Ready when: Beans are tender and herbs are evenly distributed
Tip: Reserve cooking liquid to keep beans moist and add body to the dish
6
Serve with crème fraîche
- Divide the warm fava beans among four bowls or onto a serving platter.
- Top each portion with a generous dollop of room-temperature crème fraîche.
- If using, garnish with fresh lemon zest for brightness and visual appeal.
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Ready when: Beans are plated and garnished
Tip: Serve while the beans are still warm so the crème fraîche creates a luxurious contrast

Good to know

Tips

Fava beans have a thin papery skin inside the pod; remove it before cooking for the best texture. If using frozen, they may already be peeled—check the package.
Fresh fava beans are in season spring through early summer; frozen are excellent year-round and nearly as good as fresh.
Do not skip the natural pressure release—a quick release can cause the beans to split or lose their creamy interior.
Serve the beans warm or at room temperature; they taste best within a few hours of cooking while the dill stays bright and fresh.

Make ahead

The beans can be cooked 1 day ahead, cooled, and stored in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or broth over medium heat for 3–4 minutes before serving with fresh crème fraîche and dill.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (freeze without the crème fraîche topping). Thaw overnight in the refrigerator and reheat gently on the stovetop with a little water.

Substitutions

crème fraîche or sour cream → Greek yogurt or sour cream. Both offer tang and creaminess; Greek yogurt is slightly thicker and less rich. Dollop on each serving just before eating.
fresh dill → fresh mint or parsley. Mint brightens the dish with a different herbal note; parsley is milder. Use the same amount.
fresh or thawed frozen fava beans, outer skin removed → frozen fava beans (1.5 lbs / 680 g), thawed, or dried fava beans (1 cup / 200 g) soaked and drained. Dried beans will need the full 3-minute cook time or up to 5 minutes if large. Reduce water to 3/4 cup if using dried.
fresh lemon juice → white wine vinegar or aged sherry vinegar. Use 2 tablespoons of vinegar for similar acidity and depth. Adjust to taste.