Pressure Cooker White Beans with Tomatoes and Sage

Image of Jennifer Mosinski
Rated 4.5 based on 7 customer reviews
Pressure Cooker White Beans with Tomatoes and Sage
Pressure Cooker White Beans with Tomatoes and Sage
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  • 1 pound dried Great Northern beans, rinsed, stones removed
  • water as needed
  • 5½ cups vegetable stock
  • ½ yellow onion, minced
  • 15 cherry tomatoes, halved
  • 2 tablespoons chopped fresh sage
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Place beans in inner pot of pressure cooker and pour cold water over beans to cover by 1 inch.
  2. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 1 minute. Turn steam vent handle to Venting to quick-release pressure.
  3. Drain and rinse beans under cold water, discarding cooking liquid. Transfer beans back to inner pot.
  4. Stir vegetable stock and onion into beans.
  5. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 15 minutes. Let pressure release naturally.
  6. Stir tomatoes and sage into beans; season with salt and pepper.
Mealthy tip:

Fresh sage is a classic fall and winter herb that pairs well with squash, pumpkins, roast poultry, and stews. Did you know it is possible to freeze fresh sage? To savor the incredible flavor year-round, you can always freeze the leaves. To do so, wash and pat them dry, remove the leaves from the stems, and pack them loosely in freezer bags for up to one year.


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Tania Vasallo

Tania Vasallo says:

Please review the time for this recipe. It says “1 hour and 15” but I don’t believe you need one hour for preparation. Is it one hour on high pressure cooking? We cooked the beans for 15 minutes and they are not ready. Please correct and let us know. Thanks!

Image of Andrea Van Pelt

Andrea Van Pelt says:

There is an error in the recipe. Fifteen minutes is not long enough to cook the beans, even after a presoak. The same recipe is in the booklet that comes with the Multipot, and instructs to cook for 55 minutes. Thought they needed more flavor, so I added carrots, celery, garlic and nutritional yeast. And chopped kale.

Image of Jazzy Brewer

Jazzy Brewer says:

Such a great recipe and perfect for a side dish or to serve with lunch. Yes, it’s that good. I made this with a rotisserie chicken and some veggies.

Image of Randall Hauk

Randall Hauk says:

This might be the most-ridiculous recipe ever. You won't believe the amount of flavor and texture you get from this, I swear! The sage and tomatoes are perfect foils for the creamy white beans. It's rare I don't reach for the hot sauce, but this one is so perfectly seasoned, it would have been a sin to adjust it with heat.

Image of Jen the Mighty

Jen the Mighty says:

White beans with tomatoes and sage are an excellent go-to fill-me-up meal. Maybe next time I'll add some bacon and garlic, but this is a solid recipe, and so great I don't need to soak the beans overnight.

Image of Sam Dalton

Sam Dalton says:

I enjoyed this dish and all of the really good flavors it embodied. You don't have to waste time soaking the beans overnight, and the pressure cooker does all the hard work. I love how simple this was, very good.

Image of Jessica Scott

Jessica Scott says:

I think white beans are so underrated! This recipe was fantastic. It's super simple but is packed with a ton of flavor. The onion, tomato, and sage make for a winning combination.