This easy Instant Pot Southern Vegan Butter Beans was a hit with my family. With the memorial weekend coming, this is the perfect dish to prepare along with my Gluten-Free Vegan Cornbread, Southern Green Beans And Potatoes, Vegan Mexican Street Corn, or one of these Vegan Rice Recipes.
Instant Pot Southern Vegan Butter Beans
I love the flavor of butter beans because it is one of the beans that I grew up eating, Traditional butter bean recipes are usually prepared with meat. To prepare a vegan version that was flavorful, I decided to go for a Southern-Style version.
I turned to smoked paprika as the main flavor profile along with vegan bouillon cubes and Bragg’s Liquid Aminos and it was a success.
Cooking my beans in the Instant Pot was so quick and easy. I literally just added the ingredients to my 6 quarts Instant Pot, close the lid and set the timer.
Butter Beans Ingredients
- Dried Lima Beans – I used the dried baby lima beans but the large ones would work as well.
- Onion, Garlic, Celery, Red Bell Pepper – added for flavor,
- Thyme – I used fresh thyme but you can use dried instead.
- Smoked Paprika – gives a smokey flavor to dishes.
- Cayenne Pepper – for a little heat but you can omit.
- Vegan Bouillon Cubes – I used Edwards And Sons Vegan Bouillon, but you can substitute with your favorite bouillon.
- Bragg’s Liquid Aminos – added for flavor, substitute with soy-free Coconut Aminos if you can’t have soy.
- Hickory Liquid Smoke – add for an extra smoky flavor.
How To Prepare Instant Pot Southern Vegan Butter Beans?
- Rinse and sort your butter beans, discarding any debris or broken beans.
- Add butter beans to the Instant Pot, add onion, garlic, celery, red bell pepper, thyme, smoked paprika, cayenne pepper.
- Turn your Instant Pot on. Place lid on the Instant Pot and close the lid. Turn the knob to the sealing position.
- Press Manual setting and cook on High Pressure for 25 minutes.
- Allow to naturally release pressure for about 20 minutes.
Pro Chef Tips:
- If you don’t have vegan bouillon, substitute the water for 4 cups vegetable broth, and when the butter beans are done add salt to taste.
- Stir in slices of lightly fried vegan sausages.
- Add 1 teaspoon creole seasoning instead of Bragg’s
Other Vegan Instant Recipes To Prepare
- Instant Pot Vegan Chili Mac And Cheese
- Vegan Red Lentil Soup
- Instant Pot Vegan Chicken And Dumplings
- Candied Yams
- Instant Pot Jackfruit And Potato Curry
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Categories
- Categories: Gluten-Free, Vegan
- Course: Entrée
- Cuisines: American, Soul Food
Nutrition
(Per serving)- Energy: 77 kcal / 322 kJ
- Protein: 4 g
- Carbs: 14 g
Cook Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For: 8 servings
Ingredients
- 1 pound dried baby lima beans, sorted and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 stalk celery, chopped
- 1/2 medium red bell pepper, diced
- 2 sprigs thyme, or 1/2 teaspoon dried
- 1 teaspoon smoked paprika
- 1/4 teaspoon Cayenne pepper
- 6 cups water, or vegetable broth
- 2 vegan bouillon cubes
- 1 tablespoon Bragg's liquid aminos
- 1/4 teaspoon hickory liquid smoke, (optional)
Instructions
- Place butter beans in the Instant Pot, add onion, garlic, celery, red bell pepper, thyme, smoked paprika, cayenne pepper.
- Add water or vegetable broth, vegan bouillon cube, Bragg's Liquid Aminos, and hickory liquid smoke.
- Turn your Instant Pot on. Place lid on the Instant Pot and close the lid. Turn the knob to the sealing position.
- Press Manual setting and cook on High Pressure for 25 minutes.
- Allow to naturally release pressure for about 20 minutes.
- Remove the lid, if your butter beans have too much liquid.
- Turn off the Instant Pot and turn it on again, press the Saute mode, and allow to cook until it has reached the desired thickness. Mash some of the beans.
So to replace the bouillon cubes I do 4 cups of veggie broth with an additional 2 cups water to equal 6 cups of liquid listed in the recipe
This is absolutely delicious!
I’ll be honest never had butter beans before but now I’m hooked on them. I cooked the beans in an instapot first before making the soup. Took my soup pot and sauteed onions red peppers and garlic. Added the paprika and time. Did not use the amino acid instead I threw in one of my dehydrated Scotch bonnet pepper from my garden. Then I added the beans one bouillon cube and about three cups of water. I’m going to take my emulsion blender and blend some of it. Always add at the end your smoke as it will give a richer flavor than adding it and then cooking it. I have to say I’m in love with this recipe. Vegan for 25 plus years ❣️
Nancy, I love how you made it your own. I can only imagine how good it tastes with fresh Scotch bonnet pepper.
Thank you for this wonderful recipe, I will try it
Excellent recipe! I modified with 1/2 of Lima beans with orange lentils, added a kale bunch chopped, and used roasted red peppers.
Can this be made in a crock pot using same measurements?
So good! Very quick, easy and comforting. I threw all the ingredients together early so I wouldn’t have to do it at supper time. Just pressed start on the instant pot. Ate it with sourdough but cornbread would be awesome. Definitely will be making this again!!
Angie, I’m so happy you enjoyed it. Thank you very much for your feedback.
Hi, this looks like a delicious recipe however I would like to know what changes should I make if I use canned butter beans instead of dry?
Thanks in advance
Cook it on the stovetop, and omit all that water. Wash and drain 2 canned beans, add all the remaining ingredients and about 1/2 cup -1 cup of water or vegetable broth. Enjoy!