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
We love to see the recipes that you make on Instagram, Facebook & Twitter!
Get discounted copies of my cookbook Here
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes
Nutrition
(Per serving
)Cooking Time
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.
I made this recipe today and it was very tasty! A little too watery, though. I think next time, I will use a little less water and cook it a few minutes less. I will be making this dish regularly from now on.