Instant Pot Flageolet Beans with Thyme and Tarragon Butter

Name: Instant Pot Flageolet Beans with Thyme and Tarragon Butter
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1½ cups (300 g) flageolet beans, dried, rinsed and soaked overnight (or quick-soaked: boil 2 minutes, then soak 1 hour); 4 cups (960 ml) chicken broth or vegetable broth; 4 sprigs (8 g) fresh thyme sprigs; 1 bay leaf; 2 (10 g) garlic cloves, peeled, smashed; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 3 tablespoons (43 g) unsalted butter, softened, at room temperature; 1 tablespoon (3 g) fresh tarragon leaves, finely chopped; ½ teaspoon (½ g) fresh thyme leaves, finely chopped; ¼ teaspoon (½ g) lemon zest; fleur de sel or sea salt, to taste

From the MyKitchenBank Kitchen

Creamy flageolet beans cooked in the Instant Pot until tender, finished with an aromatic thyme and tarragon compound butter. This French-inspired side is elegant enough for the dinner table yet simple enough for everyday meals. The delicate beans absorb the herb-infused butter, creating a dish that's both light and deeply flavorful.

Prep: 15 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 4 servings (about 1.5 cups per serving)

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Steps

Before you start

Sort through dried flageolets and discard any stones or discolored beans
If using unsoaked beans, add 5 minutes to the pressure cook time
Have all ingredients prepped before starting—the Instant Pot works quickly
Assemble the herb butter at least 10 minutes before serving

1
Prepare the Instant Pot
- Drain and rinse the soaked flageolet beans well.
- Pour 4 cups (960 ml) of broth into a 6-quart Instant Pot.
- Add the drained beans, thyme sprigs, bay leaf, smashed garlic cloves, and ¾ teaspoon (5 g) of kosher salt.
- Stir to combine and ensure beans are submerged.
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Tip: Do not fill the Instant Pot more than two-thirds full with beans and liquid to allow for steam circulation.
2
Cook under pressure
- Secure the lid and set the Instant Pot to high pressure for 20 minutes.
- The pot will take about 10 minutes to come to pressure before the timer starts.
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Ready when: Beans should be completely tender when a few are pressed between your fingers with no resistance
Tip: For older dried beans, add 3–5 minutes to the cook time. If beans are still slightly firm after the initial rest, close the lid again and let sit for 5 more minutes.
3
Release pressure
- Once the timer sounds, turn off the Instant Pot and allow the pressure to release naturally for 15 minutes.
- Then carefully open the steam release valve to vent any remaining steam, and unlock the lid.
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Ready when: No steam escapes when the valve is fully opened
Tip: Never force-release pressure on beans; natural release prevents them from splitting.
4
Drain and season
- Pour the beans into a fine-mesh strainer and drain well, discarding the thyme, bay leaf, and garlic.
- Transfer the beans to a serving bowl.
- Taste and season with additional salt and freshly ground black pepper as needed.
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Tip: Taste the cooking liquid before discarding; if very flavorful, reserve 2–3 tablespoons to toss with the drained beans for extra depth.
5
Make the herb butter
- While the beans are cooking, place 3 tablespoons (43 g) of softened unsalted butter into a small bowl.
- Add 1 tablespoon (3 g) of finely chopped fresh tarragon, ½ teaspoon (0.5 g) of finely chopped fresh thyme, and ¼ teaspoon (0.5 g) of lemon zest.
- Mix with a fork or small spoon until the herbs are evenly distributed throughout the butter.
- Season to taste with a pinch of fleur de sel.
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Ready when: Butter is uniform in color with herbs evenly distributed
Tip: Make the herb butter while the beans cook so it's ready to finish the dish. If butter is too warm, refrigerate briefly until spreadable but soft.
6
Finish with herb butter
- Add the herb butter to the warm drained beans and gently fold together until the butter melts and coats all the beans.
- The residual heat will melt the butter evenly.
- Serve immediately in a warm bowl.
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Ready when: Butter is fully melted and evenly coats the beans with a glossy finish
Tip: Fold gently to keep the tender beans whole. If the beans have cooled too much, set the Instant Pot to sauté mode on low for 1–2 minutes to warm them through before adding butter.

Good to know

Tips

Soaking flageolets overnight reduces cook time and improves digestibility; if using unsoaked beans, add 5 minutes to the pressure cook time and ensure they are fully submerged.
Flageolets are delicate and can break apart if over-cooked or stirred too vigorously. High heat pressure and natural release help keep them whole.
For a richer dish, use half broth and half heavy cream or crème fraîche, folded in after draining (do not pressurize with cream).
Fresh herb butter is key to this recipe—do not substitute dried herbs, which lack the bright, aromatic quality that makes this dish special.

Make ahead

Store the cooked beans (without butter) in an airtight container in the refrigerator for up to 4 days. Prepare the herb butter separately and refrigerate in plastic wrap for up to 3 days. Reheat beans gently on the stovetop over low heat with a splash of broth, then finish with the herb butter before serving.

Storage & reheating

Room temperature: up to 2 hours (not recommended for food safety). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freeze beans and broth separately from butter; thaw overnight in the fridge and reheat gently). To reheat: Warm gently in a saucepan over low heat with a splash of broth, then fold in fresh herb butter just before serving to restore the bright, aromatic finish.

Substitutions

flageolet beans, dried → Cannellini beans or great northern beans. Both are similar in size and creaminess. Cooking time remains the same, though cannellini may be slightly softer.
fresh tarragon leaves → Fresh chervil or additional fresh thyme. Chervil provides a delicate anise note; extra thyme keeps the recipe herb-focused without losing depth.
chicken broth or vegetable broth → Vegetable broth or water with 1 teaspoon of salt per 4 cups. Vegetable broth gives a lighter finish; water works but provides less flavor, so adjust salt to taste.
lemon zest → A pinch of sherry vinegar or white wine vinegar (¼ teaspoon). Vinegar adds brightness without citrus flavor. Use sparingly to avoid overpowering the herbs.