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+ servings
vegan succotash recipe in the instant pot pressure cooker dried beans no soaking healthy high protein summer recipes all year pantry staples gluten free vegetarian

Instant Pot Succotash

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
Cook Time 25 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 221 kcal

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

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
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