Kelly JensenThis Instant Pot succotash recipe is a great way to enjoy dried lime beans in the pressure cooker. A hearty and flavorful side dish that is great year-round!
Enjoy this recipe as a side dish for any protein you are serving. Add a side of thick crusty homemade bread, and a fresh salad for a complete dinner.
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 – check out my link here to see more one pot meals that are ready in no time!
What’s In This Instant Pot Succotash Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- 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.
- Olive Oil: I like using Olive Oil which has a really nice flavor for cooking or dipping. It’s really inexpensive online, so I stock up on this stuff… it’s a great value for the quality of olive oil you get.
- Onion
- Garlic: I like to use fresh garlic if I have it, but I use this jarred organic garlic if I don’t have fresh. It’s actually super convenient to have pre-minced garlic ready in the fridge!
- Vegetable Stock or Bouillon: I like Better than Bouillon’s Vegetable Base which has reduced sodium… always good to be mindful of not adding to much salt to a recipe! You can always add salt, but taking it out is difficult. I always stick with low sodium broths.
- Water
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
- 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.
One of the BEST Pantry Staple Side Dish Recipes
This 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 tasty 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 whole ingredients you can cook delicious recipes without a trip to the store!
Instant Pot Succotash Everyone Will Love!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat.
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 Do I Make Pressure Cooker Succotash?
- 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.
- 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.
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 (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!
Share This Pressure Cooker Succotash Recipe
As always, if you make this 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!
Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!
Instant Pot Succotash
Equipment
- Instant Pot
Ingredients
- 1 lb dried lima beans
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 2 cups No-Salt-Added Vegetable Stock
- 3 cups water
- 2 bay leaves
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1 teaspoon Adobo seasoning
- 2 cans corn drained
- Salt to taste
- Crushed Red Pepper Flakes
- 1/2 cup fresh 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, 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
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Your recipe for succotash is the epitome of cheap vegan food, which is something I look for in a recipe. It was delicious! I had to turn the instant pot again for 5 minutes long, because the beans were under cooked. I gave a 5 star rating because it was super yummy 😋 thanks for sharing your recipe!
Your directions don’t say anything about adding the lima beans to the pot. I assume they’re added in step 2, but you might want to edit your directions to include the lima beans.
Hello Sue – yes, add them in Step 2 with the broth and spices. I hope you enjoy this succotash!
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Looking forward to making this tonight. I’m presuming the beans get added in step 2?