75 min
Instant Pot Pork Carnitas
Citrus, cumin and oregano turn pork shoulder into shreddable carnitas, then a fast broil creates the crisp edges pressure cooking cannot.
Photo: Zachbe / Wikimedia Commons · CC BY-SA 3.0
Instant Pot Family Dinners
Instant Pot Egyptian-Style Ful Medames Breakfast Platter
Creamy whole fava beans pressure-cook from an overnight soak, then become a lemon-cumin breakfast platter with warm pita, pickles, tomato and peppery greens.
Directions
Soak the fava beans
Cover the beans with at least 3 inches of cool water and soak 8 to 12 hours. Drain and rinse. Discard any stones or damaged beans.
Load the cooker safely
Put the drained beans in a 6-quart electric pressure cooker. Add 4 1/2 cups fresh water, onion, 2 whole garlic cloves, bay leaf and 1/2 teaspoon cumin. Do not add salt or oil yet. The cooker must remain below the half-full line because beans expand and foam.
Pressure-cook and release
Lock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes to come to pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses. Pause if foam or liquid sputters and open only after the float valve drops.
Check tenderness
Remove the bay leaf and onion. Crush several beans against the side of the pot; they should mash without a chalky center. If firm, add 1/2 cup hot water if the pot looks dry and cook for 5 more minutes with a full natural release.
Season and mash
Finely grate the remaining 2 garlic cloves into the beans. Stir in 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons olive oil and the lemon juice. Mash about one-third of the beans, leaving the rest whole. Simmer on Sauté Low for 3 to 5 minutes if the mixture is loose, then cancel.
Build the breakfast platter
Combine tomatoes and parsley with the remaining 1/2 teaspoon salt. Spoon ful into a shallow bowl, drizzle with the remaining olive oil and arrange it on a platter with warm pita, pickles, tomato salad and rocket leaves to match the photograph. Offer Aleppo pepper or hot sauce separately.
Why this works
Why it worksAn overnight soak helps small favas hydrate evenly; cooking them in ample plain water lets their skins soften before salt and acid are added.
Why it worksA full natural release controls foaming and gives the bean centers time to finish gently.
Why it worksPartial mashing thickens the cooking liquid naturally, while lemon, garlic and cumin added after pressure stay bright and aromatic.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon6-quart electric pressure cookerThe soaked-bean volume, half-full safeguard, 35-minute cycle and full natural release are calibrated for this capacity.See current options →
Compare on AmazonFine-mesh colanderFine mesh contains the small fava beans while you rinse them, inspect for stones and drain the overnight soak.See current options →
Compare on AmazonStainless-steel bean masherMash one-third of the cooked favas directly in the pot to build the platter's naturally creamy body.See current options →
Swaps & notes
Easy swaps
- If small brown favas are unavailable, use dried broad beans labeled for ful; very large favas may need 5 to 10 additional pressure-cook minutes.
- For a gluten-free platter, replace pita with gluten-free flatbread or roasted potatoes.
- Chopped romaine or watercress can replace rocket leaves, and any crisp vinegar pickle works beside the beans.
Cook notes
- Total time excludes the unattended overnight soak but includes about 15 minutes to pressurize, the 35-minute cycle, a 20-minute natural release and finishing time.
- Written for a 6-quart electric pressure cooker. Follow your model manual for minimum liquid, bean fill limits and venting, and never force the lid.
- Beans and their liquid must stay below the half-full line. Do not double this recipe in a 6-quart cooker.
- Bean age affects timing. Judge doneness by a creamy center, not only by the programmed time.
- The shared bowl is warmly seasoned but not hot; add Aleppo pepper or hot sauce at the table.
Storage
Cool the beans in shallow containers within 2 hours. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat on the stove or microwave until steaming hot, thinning with water; store pita, pickles and fresh vegetables separately.
Questions
Can I make ful without soaking the beans?
A no-soak batch is possible but less predictable: pressure-cook for 55 minutes and allow a complete natural release, then check several beans. Older beans may still need another cycle.
Why should I wait to add lemon and salt?
Acid can slow softening and early salt makes it harder to judge seasoning as the liquid reduces. Adding both after the beans are creamy gives more reliable texture and brighter flavor.
Is ful only for breakfast?
No. Serve the same platter for lunch or a light supper, or pack the beans and vegetables separately for meal prep.
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Instant Pot Egyptian-Style Ful Medames Breakfast Platter
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1. Soak the fava beansCover the beans with at least 3 inches of cool water and soak 8 to 12 hours. Drain and rinse. Discard any stones or damaged beans.
2. Load the cooker safelyPut the drained beans in a 6-quart electric pressure cooker. Add 4 1/2 cups fresh water, onion, 2 whole garlic cloves, bay leaf and 1/2 teaspoon cumin. Do not add salt or oil yet. The cooker must remain below the half-full line because beans expand and foam.
3. Pressure-cook and releaseLock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes to come to pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses. Pause if foam or liquid sputters and open only after the float valve drops.
4. Check tendernessRemove the bay leaf and onion. Crush several beans against the side of the pot; they should mash without a chalky center. If firm, add 1/2 cup hot water if the pot looks dry and cook for 5 more minutes with a full natural release.
5. Season and mashFinely grate the remaining 2 garlic cloves into the beans. Stir in 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons olive oil and the lemon juice. Mash about one-third of the beans, leaving the rest whole. Simmer on Sauté Low for 3 to 5 minutes if the mixture is loose, then cancel.
6. Build the breakfast platterCombine tomatoes and parsley with the remaining 1/2 teaspoon salt. Spoon ful into a shallow bowl, drizzle with the remaining olive oil and arrange it on a platter with warm pita, pickles, tomato salad and rocket leaves to match the photograph. Offer Aleppo pepper or hot sauce separately.