Instant Pot Succotash Recipe

This 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

One Pot Succotash Recipe For the Win!

This 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.

Browse all our one-pot meals to find your next easy favorite recipe!

What’s In This Instant Pot Succotash Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Dried Lima Beans: I used dried lima beans because that’s what I had on hand. I love having a variety of dried beans, to keep my pantry well-stocked with plant proteins. 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.
• Onion
• Vegetable Stock or Bouillon
• Water
• Bay Leaf: I always add bay leaves to every bean recipe I make.
• Adobo Seasoning: a really fantastic blend of salt, pepper, garlic, and spice! I like to get one that doesn’t have a lot of salt it in, so I can control the amount of salt going into the dish.
• Corn: I used no salt added canned corn because that’s what I had, but use fresh if you have it, or frozen or canned if corn isn’t in season at the moment.
• Salt to taste: be careful not to add too much – if you adobo spice has salt in it, then you may want to taste before adding any more to this recipe.

Instant Pot Succotash Everyone Will Love!

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

How To Make This Recipe

1. Set the Instant Pot to Sauté Mode. Add the olive oil, onion, and garlic, and sauté for 4 to 5 minutes until the veggies begin to soften.
2. Add the Vegetable stock, water, bay leaves, pepper, adobo seasoning, and lima beans.
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.

More Easy 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
• Easiest Pickled Beets

Share This Pressure Cooker Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Instant Pot Succotash

By Kelly Jensen

This Instant Pot succotash is a great way to enjoy vegetables in the pressure cooker. Cook dried beans, veggies, and spices for a tasty 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 4 votes

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Cook Time 25 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 8 servings

Calories 221 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 1 lb dried lima beans
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 sweet onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 cups Vegetable Stock
• ▢ 3 cups water
• ▢ 2 bay leaves
• ▢ 1 teaspoon Black Pepper
• ▢ 1 teaspoon Adobo seasoning
• ▢ 2 cans corn drained
• ▢ Salt to taste
• ▢ Crushed Red Pepper Flakes
• ▢ 1/2 cup fresh parsley chopped

Cook ModePrevent your screen from going dark

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, adobo seasoning, and lima beans.
• 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.

Nutrition

Calories: 221kcalCarbohydrates: 39gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 253mgPotassium: 1033mgFiber: 11gSugar: 6gVitamin A: 445IUVitamin C: 7mgCalcium: 61mgIron: 5mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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