Instant Pot Lima Beans

white bowl of instant pot butter beans with spoon on a gray background

Enjoy this flavorful Vegan Southern Instant Pot Lima Beans, also known as butter beans, cooked in a smokey delicious broth reminiscent of soulful southern cuisine.

4.92 from 23 votes

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Course: Side Dish

Cuisine: American, Soul

Keyword: butter beans, instant pot, lima beans

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 74kcal

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 fresh thyme or 1/2 teaspoon dried thyme
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, and add onion, garlic, celery, red bell pepper, thyme, smoked paprika, and cayenne pepper.
Add water or vegetable broth, vegan bouillon cubes, 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 Sauté mode, and allow to cook until it has reached the desired thickness. Mash some of the beans for thickness.

Notes

Rinse and sort dried beans to remove debris, broken beans, or stones. Use dried baby lima or regular lima beans, not canned, as cooking times differ.
After cooking, allow a 20-minute natural pressure release for tender beans.
Cool cooked beans to room temperature before refrigerating in an airtight container. Refrigerate cooked beans for up to 3-4 days.

Nutrition