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Jump to Recipe PrintThis 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.
Browse all our one-pot meals to find your next easy favorite recipe!
What’s In This Instant Pot Succotash Recipe?
See 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.
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.
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 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
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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 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
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
Nutrition
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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!
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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?