Note: This is a freebie from my recent Instant Pot eCookbook. Enjoy!

This is one of my very favorite things to do with my Instant Pot. The oil makes a rich tomato sauce, and these huge beans are buttery and delicious. I love the eggplant addition as it creates a thicker and more flavorful sauce, but you don’t have to use it. You could leave out the eggplant entirely and the cooking time and liquid amounts wouldn’t change.

You could use any big white bean for this recipe. The ones I like are called corona beans, and I find them in the dry bulk section of my city’s natural foods market. A related variety often used in greek cuisine are gigantes beans. These can both also be found online.

This recipe requires pre-soaking the beans. If you use canned beans, reduce the pressure cooking time to 3 minutes and simmer afterwards to thicken if needed.

Giant Beans in Tomato Sauce (Instant Pot)

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1/2 of a medium eggplant, small dice
  • 1/2 of a large onion, diced
  • 1 (14.5-oz) can diced tomatoes, including liquid    

Protein Serving

  • 9.5 oz dry corona beans or gigantes beans (or any huge white bean), pre-soaked 8-10 hrs (4 proteins)

Fat Serving

  • 2 oz (4 Tbsp) olive oil (4 fats)

Condiments & Spices

  • 8 oz marinara sauce
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 cup water
  • 1 tsp vegetable bouillon (optional)
  • 1/2 tsp salt
  • A large pinch of black pepper

Maintenance Modifications

  • Grain Additions: Serve over 4 oz of cooked grain. I prefer quinoa.


  1. Pre-soak your beans for 8-10 hours, or use the Instant Pot “Quick Soak” method.
  2. Place the pot (just the removable inside pot) on your digital food scale. Dice and weigh out 24 oz of onion, eggplant, and diced tomatoes.
  3. Add the rest of the ingredients to the inner pot, except the salt.
  4. Place the inner pot in the Instant Pot and close the pot lid to Sealing.
  5. Set to Manual (high) for 25 minutes.
  6. Let the pressure naturally release.
  7. Ideal cook times for beans are going to vary based on the freshness of the beans. The time given is my best guess, but you may need to cook them a little longer. No problem, put the lid back on and set the cook time for 2-3 minutes. Repeat if needed.
  8. Stir in salt, and remove the bay leaves.
  9. Divide the meal into 4 equal servings (or see this guide for tips on weighing mixed meals).

Recipe Source: Katie’s Bright Kitchen