Summer Succotash
This summer succotash recipe brings a colorful medley of fresh vegetables, smoky bacon, and vibrant flavors cooked quickly and tenderly in your pressure cooker. Perfect as a side dish, it locks in freshness and texture for a healthy, delicious meal.
Ingredients
Ingredients
- 6 slices bacon crisped then chopped
- 1 medium sweet onion diced small
- ½ large orange, yellow, or red bell pepper chopped
- 3 cloves garlic minced fine
- 1 cup chicken broth or vegetable broth
- 16 oz frozen baby lima beans about 3 cups
- 2 cups sliced okra
- 3 cups corn kernels fresh or frozen
- 1 pint grape tomatoes halved or 2 large diced
- 2 tablespoons apple cider vinegar
- to taste salt
- to taste pepper
Instructions
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Set it aside but keep the drippings in the pan for that flavor base.
- Add diced onion and bell pepper to your skillet with the drippings. Stir it around and cook till they soften, about 5 minutes.
- Add minced garlic and cook one more minute till fragrant. Don’t rush or the garlic can burn.
- Pour chicken broth in and bring it to a simmer on the stove.
- Transfer the mix to your pressure cooker pot along with frozen lima beans, sliced okra, and corn. Lock your lid on with a clean sealing ring and set to high pressure.
- Cook for 10 minutes, then let the natural release happen for 10 more minutes to keep it tender and not mushy.
- Open the lid and stir in halved grape tomatoes, apple cider vinegar, and chopped bacon. Taste and adjust salt and pepper to your liking before serving.
Notes
Serve immediately for best freshness and texture. Leftovers can be stored in airtight containers and gently reheated.