Bean SidesEastern EuropeanEasy

Instant Pot Great Northern Beans with Dill and Potato

Name: Instant Pot Great Northern Beans with Dill and Potato
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1½ cups (280 g) great northern beans, dried, rinsed, rinsed and picked through for debris; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 whole (300 g) Yukon gold potatoes, medium, peeled and cut into ¾-inch (2 cm) cubes; 4 cups (960 ml) vegetable or chicken broth, low-sodium; 2 tablespoons (8 g) fresh dill, finely chopped, finely chopped; 2 tablespoons (28 g) unsalted butter; to taste sea salt; to taste freshly ground black pepper; 2 whole bay leaves (optional)

From the MyKitchenBank Kitchen

Creamy great northern beans and tender potatoes infused with fresh dill, garlic, and onion in the Instant Pot. This Eastern European–inspired dish comes together quickly without soaking, making it ideal for weeknight dinners. The beans develop a silky texture while the potatoes absorb all the aromatic flavors. Serve warm as a side dish or light main course.

Prep: 10 min
Cook: 35 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 5 cups)

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Steps

Before you start

Have all ingredients measured and prepped (beans rinsed, potatoes cut, dill and garlic minced)
Make sure your Instant Pot is clean and the sealing ring is in place
Check that you have at least 1 cup liquid for the pot to come to pressure

1
Sauté onion and garlic
- Set the Instant Pot to the sauté function on medium heat.
- Add the butter and let it melt for about 30 seconds, then add the diced onion.
- Cook for 2–3 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown; it will become bitter. Keep the heat at medium and watch carefully.
2
Add beans and liquid
- Pour in the vegetable broth, scraping any browned bits from the bottom of the pot with a wooden spoon.
- Add the rinsed great northern beans and bay leaves (if using).
- Stir well to combine.
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Ready when: Beans are fully submerged in liquid
Tip: Scraping the pot bottom prevents burning and adds flavor; this is called deglazing.
3
Pressure cook beans
- Turn off sauté mode.
- Close the lid and ensure the valve is set to sealing.
- Press the pressure cook button and set the cooking time to 25 minutes on high pressure.
- The pot will take about 5–8 minutes to reach pressure before cooking begins.
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Ready when: Pin drops and pressure cooker beeps when cycle completes
Tip: Dried beans without soaking need 25 minutes at high pressure for great northern variety; timing varies by bean age and size, so watch for doneness.
4
Natural release and add potatoes
- When cooking is complete, allow the pot to naturally release pressure for 10 minutes.
- Carefully turn the valve to venting to release any remaining pressure.
- Open the lid and stir the beans.
- The liquid level should be just above the beans.
- Add the diced potatoes and stir gently to combine.
- Do not close the lid yet.
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Ready when: Pressure is fully released (valve drops, no hissing sound)
Tip: A 10-minute natural release keeps the beans intact instead of breaking them apart. Quick release can split them.
5
Cook potatoes under pressure
- Close the lid and set the valve to sealing.
- Press pressure cook and set for 5 minutes on high pressure.
- The pot will come to pressure quickly since it's already hot.
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Ready when: Pin drops and cooker beeps when cycle completes
Tip: Five minutes is enough for ¾-inch (2 cm) cubes of Yukon gold; larger pieces need 7–8 minutes.
6
Quick release and finish
- When cooking is complete, carefully turn the valve to venting to quick release the pressure.
- Once pressure is fully released and the pin drops, open the lid.
- The beans should be creamy and potatoes tender.
- Taste for seasoning and add salt and pepper as needed.
- Stir in the fresh dill just before serving.
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Ready when: Potatoes are fork-tender, beans are creamy and hold their shape
Tip: Add dill at the very end so its bright, fresh flavor isn't lost to heat. Taste before adding salt since broth may already be salty.

Good to know

Tips

For creamier beans, reserve ¼ cup (60 ml) of cooking liquid after step 5, mash a small handful of cooked beans against the side of the pot to release their starch, then stir the reserved liquid back in. This creates a naturally thickened consistency without flour or cream.
Do not skip the natural release step. A 10-minute natural release keeps the beans intact; quick release or no release will cause them to break apart and become mushy.
If your beans are older (over a year), they may need an extra 5 minutes of cooking time. Test a few beans for tenderness before adding potatoes.
For extra flavor, add ½ cup (120 ml) full-fat sour cream or Greek yogurt at the very end, folding it in gently after seasoning. This adds a subtle tang reminiscent of Eastern European sour cream soups.

Make ahead

This dish improves with a day or two of rest in the refrigerator as the flavors meld. Prepare through step 6 and store covered in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth if it has thickened. You can also freeze for up to 3 months in an airtight container; thaw overnight in the refrigerator and reheat.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 4 days in a covered glass or plastic container. Freezer: up to 3 months in an airtight freezer-safe container; thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of broth to loosen the texture if needed. Microwave reheating is acceptable but may result in slightly mushy potatoes.

Substitutions

great northern beans, dried, rinsed → Cannellini beans or navy beans. Same cooking time and very similar creaminess; cannellini are slightly larger. Navy beans are smaller and will cook faster, so reduce cooking time to 20 minutes.
Yukon gold potatoes, medium → Red potatoes or fingerling potatoes. Red potatoes hold their shape well; keep pieces to ¾-inch cubes. Fingerlings can be halved lengthwise. Both cook in 5 minutes.
fresh dill, finely chopped → Fresh parsley or a combination of parsley and chives. Parsley is milder but provides freshness; use 3 tablespoons (12 g). Chives add onion notes without the heat. Avoid dried dill as it loses its delicate character.
vegetable or chicken broth, low-sodium → Chicken broth or beef broth. Chicken broth adds richness; beef broth deepens the earthiness. Keep the same amount. Water works but reduce broth flavor significantly, so add ½ teaspoon salt more.