Pressure Cooker Beef Lima Bean and Carrot Soup with Dill

Prep Time: 15 minutes
Total Time: 9 hours 15 minutes
Makes: 4


  1. 1 cup (250 mL) dried lima beans
  2. 3 slices Sensations by Compliments Craft Beer Bacon, chopped
  3. 1 lb (500 g) stewing beef, patted dry with paper towels
  4. 3 small carrots, peeled and chopped (about 2 cups /500 mL)
  5. 1 celery stalk, chopped
  6. 1 onion, chopped
  7. 3 cloves garlic, chopped
  8. 1/2 tsp (2 mL) dill seeds, crushed
  9. 4 cups (1 L) reduced sodium beef broth
  10. 1 tbsp (15 mL) finely chopped fresh dill (optional)


  1. Soak lima beans for at least 8 hr. and up to 24 hr.; drain and rinse.
  2. Preheat pressure cooker or instant pot on BROWNING or SAUTE function according to manufacturer’s instructions. Add bacon and cook 3 to 5 min. until crispy and fat has rendered. Remove bacon from pressure cooker using slotted spoon. Add beef and cook in batches, 3 to 5 min., or until browned. Remove beef; wipe pot clean with paper towel. 
  3. Put beef back into pressure cooker, along with reserved bacon, beans, carrots, celery, onion, garlic and dill seeds. Stir in broth. Cover with lid and lock pressure cooker. Cook on HIGH setting 40 to 45 min. or until beef is tender. Release the pressure according to manufacturer’s instructions before removing lid. Sprinkle with fresh dill before serving, if desired.

Tip: You can substitute chicken broth for the beef broth for a lighter, less beefy version.