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Instant Pot Succotash Recipe (Vegan, Gluten Free)

This vegan Instant Pot succotash is a great way to enjoy healthy vegetables in the pressure cooker. Cook dried beans, veggies, and spices for a healthy side dish that is great year-round! Enjoy with your favorite protein, a side of thick crusty homemade bread, and a fresh salad!

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I love finding fun new recipes to cook up in the Instant Pot! I developed this vegan version of succotash after being inspired by Mary & Vincent Price’s Come into the Kitchen cookbook which has really great early American recipes. And YES, it’s the same Vincent Price of Hollywood horror fame, he was a reputed gormand when he wasn’t filming scary flicks. His recipe called for pork, which I didn’t want to add so I made a hearty vegan version with lots of extra vegetables and spices.

This Vegan Succotash in the Instant Pot Is:

  • Rich
  • Creamy
  • Hearty
  • Satisfying
  • Versatile
  • Made with dried lima beans (no soaking!)
  • Vegan, gluten free, vegetarian
  • A great summer side dish if you have fresh corn, or use frozen or canned

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One Pot Succotash Recipe For the Win!

This vegan pressure cooker succotash is the perfect one-pot side dish for lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked in the Instant Pot, which makes cleaning up a breeze. And the pressure cooker does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!

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What’s In This Instant Pot Succotash Recipe?

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One of the BEST Pantry Staple Vegan Side Dish Recipes

This vegan succotash in the pressure cooker recipe is a fantastic pantry-staple side dish! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Vegan Pressure Cooker Succotash?

  1. Set the Instant Pot to Saute Mode. Add the olive oil, onion, and garlic, and saute for 4 to 5 minutes until the veggies begin to soften.
  2. Add the Vegetable stock, water, bay leaves, pepper, and adobo seasoning.
  3. Cook on Pressure mode for 25 minutes. Allow to naturally release. After 15 minutes, quick release what is left of the steam, taking care to avoid the steam valve with your hands or face.
  4. Open the instant pot, and stir in the canned corn, salt and red pepper flakes. Before serving add the fresh chopped parsley to the top and stir.

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Other Healthy Vegan Side Dishes You’ll Love!

15-Minute Vegan Garlic Sesame Noodles Recipe

Whole Wheat Pretzel Bites with Sweet Herb Mustard Dipping Sauce

Vegan Garlic Breadsticks Recipe (Copy Cat Recipe, Vegan)

Easiest Pickled Beets (Copy Cat Recipe!)

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Get the Same Ingredients I Use For My Vegan Succotash Recipe:

As always, if you make this vegan and gluten free instant pot succotash recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!

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Instant Pot Succotash (Vegan, GF)

Kelly Jensen
This vegan Instant Pot succotash is a great way to enjoy healthy vegetables in the pressure cooker. Cook dried beans, veggies, and spices for a healhy side dish that is great year-round!  Enjoy with your favorite protein, a side of thick crusty homemade bread, and a fresh salad!
5 from 1 vote
Cook Time 25 mins
Total Time 25 mins
Course Side Dish
Cuisine American, Southern
Servings 8 servings

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb dried lima beans
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 cups Vegetable stock
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 teaspoon Adobo seasoning
  • 2 cans corn drained
  • Salt to taste
  • Red pepper flakes to taste
  • 1/2 cup parsley chopped

Instructions
 

  • Set the Instant Pot to Saute Mode. Add the olive oil, onion, and garlic, and saute for 4 to 5 minutes until the veggies begin to soften.
  • Add the Vegetable stock, water, bay leaves, pepper, and adobo seasoning.
  • Cook on Pressure mode for 25 minutes.  Allow to naturally release.  After 15 minutes, quick release what is left of the steam, taking care to avoid the steam valve with your hands or face.
  • Open the instant pot, and stir in the canned corn, salt and red pepper flakes.  Before serving add the fresh chopped parsley to the top and stir.

Notes

I used gigantic dried lima beans, which didn't require any soaking, but you can use canned or frozen instead just halve the cooking time to 12 minutes.
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Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Dairy Free, Detox Recipes, Easy Weeknight Meals, Gluten Free, High Protein, Meal Prep, One Pot Recipes, Pantry Recipes, Recipe Index, Side Dishes, Summer Recipes, Vegan Recipes, Vegetarian Recipes

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