100 min
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.
Photo: E4024 / Wikimedia Commons · CC BY-SA 4.0
Instant Pot Family Dinners
Instant Pot Turkish Kuru Fasulye (White Bean Stew)
Creamy white beans simmer in a gently seasoned tomato broth for a thrifty Turkish-style supper that starts with dried beans and finishes without dairy.
Directions
Soak the beans
Cover the beans with at least 3 inches of cool water and soak 8 to 12 hours. Drain, rinse and discard the soaking water; do not count it as the cooker liquid.
Soften the vegetables
Select Sauté Normal on a 6-quart electric pressure cooker. Add oil, onion and green pepper and cook for 5 minutes. Stir in garlic for 30 seconds.
Deglaze to a clean base
Pour in 1 cup broth and scrape the heating plate until completely smooth. Cancel Sauté, then add the remaining 4 cups broth, soaked beans, paprika, mint, bay leaf, 1 teaspoon salt and black pepper.
Float the tomato seasonings
Whisk tomato paste, red pepper paste if using, sugar and 1/2 cup of the liquid from the pot in a small bowl. Spoon the mixture over the beans and do not stir it down onto the heating plate.
Pressure-cook below half full
Confirm beans and liquid remain below the cooker's half-full line because beans foam and expand. Lock the lid and cook on High Pressure for 25 minutes; allow about 15 minutes for the cooker to reach pressure.
Release naturally, then vent
Let pressure release naturally for 20 minutes. Vent any remainder in short controlled pulses, keeping hands and face away from steam. If foam or liquid sputters, close the valve, wait 2 minutes and resume slowly. Open only after the float valve drops.
Check and finish the beans
Discard the bay leaf and taste several beans; they should be creamy through with no chalky center. If firm, simmer on Sauté with the lid off for 5 to 10 minutes, adding hot water as needed. Stir in lemon juice and the remaining 1/2 teaspoon salt.
Serve mild-first
Ladle into warm bowls and add parsley and lemon if desired. Keep the family pot gentle and offer Aleppo pepper at the table for diners who want heat.
Why this works
Why it worksOvernight soaking promotes even cooking and keeps this expanding-food batch comfortably below the conservative half-full line.
Why it worksFive cups of thin liquid sit against a completely deglazed base; concentrated tomato and pepper pastes are diluted and floated above the beans to reduce burn-warning risk.
Why it worksA full natural-release interval lets the bean interiors finish softening while minimizing foamy spray from the valve.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe soaked-bean volume, five-cup thin-liquid base and 20-minute natural release are written for this family capacity.See current options →
Compare on AmazonFine-mesh colanderPick over, rinse and drain the white beans cleanly before and after their overnight soak.See current options →
Compare on AmazonStainless-steel soup ladleA deep ladle portions the creamy beans with enough tomato broth in every bowl.See current options →
Swaps & notes
Easy swaps
- Use navy beans for a smaller, creamier result; keep the same soak, liquid and pressure time, then judge doneness before serving.
- If Turkish red pepper paste is unavailable, omit it and add another 1/2 teaspoon sweet paprika; do not replace it with undiluted hot sauce before pressure cooking.
- For a meatier variation, brown 8 ounces diced beef before the onion, drain excess fat and verify the beef reaches at least 145°F with a 3-minute rest; continue cooking until fork-tender.
Cook notes
- Total time excludes the 8-to-12-hour soak but includes about 15 minutes to reach pressure, the 25-minute cook, a 20-minute natural release and up to 10 minutes of finishing.
- Follow your exact model manual for minimum liquid, locking and venting. Do not exceed the half-full line or double this bean recipe in a 6-quart cooker.
- Older beans may need extra simmering after pressure. Texture—not color—is the reliable doneness cue.
- Never force the lid or cover the steam valve with a towel.
Storage
Cool in shallow containers within 2 hours and refrigerate up to 4 days. Reheat to 165°F on the stove or in the microwave, loosening with water because the beans thicken as they stand. Freeze up to 3 months and thaw overnight before reheating.
Questions
Can I skip soaking the dried beans?
Not in this tested timing. Unsoaked beans need a different liquid ratio and longer pressure cycle, which would change the fill and burn-warning safeguards. Soak overnight or use the quick-soak method in your model manual, then drain.
Can I make kuru fasulye with canned beans?
Yes, but use the stovetop instead of pressurizing already-tender beans. Sauté the vegetables, add three drained 15-ounce cans of beans with 2 cups broth and the seasonings, then simmer 20 minutes.
Why is the tomato mixture floated on top?
Tomato and pepper pastes are thick and can settle against the hottest part of the pot. Diluting and floating them preserves the thin broth at the base until pressure cooking is complete.
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Instant Pot Turkish Kuru Fasulye (White Bean Stew)
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1. Soak the beansCover the beans with at least 3 inches of cool water and soak 8 to 12 hours. Drain, rinse and discard the soaking water; do not count it as the cooker liquid.
2. Soften the vegetablesSelect Sauté Normal on a 6-quart electric pressure cooker. Add oil, onion and green pepper and cook for 5 minutes. Stir in garlic for 30 seconds.
3. Deglaze to a clean basePour in 1 cup broth and scrape the heating plate until completely smooth. Cancel Sauté, then add the remaining 4 cups broth, soaked beans, paprika, mint, bay leaf, 1 teaspoon salt and black pepper.
4. Float the tomato seasoningsWhisk tomato paste, red pepper paste if using, sugar and 1/2 cup of the liquid from the pot in a small bowl. Spoon the mixture over the beans and do not stir it down onto the heating plate.
5. Pressure-cook below half fullConfirm beans and liquid remain below the cooker's half-full line because beans foam and expand. Lock the lid and cook on High Pressure for 25 minutes; allow about 15 minutes for the cooker to reach pressure.
6. Release naturally, then ventLet pressure release naturally for 20 minutes. Vent any remainder in short controlled pulses, keeping hands and face away from steam. If foam or liquid sputters, close the valve, wait 2 minutes and resume slowly. Open only after the float valve drops.
7. Check and finish the beansDiscard the bay leaf and taste several beans; they should be creamy through with no chalky center. If firm, simmer on Sauté with the lid off for 5 to 10 minutes, adding hot water as needed. Stir in lemon juice and the remaining 1/2 teaspoon salt.
8. Serve mild-firstLadle into warm bowls and add parsley and lemon if desired. Keep the family pot gentle and offer Aleppo pepper at the table for diners who want heat.