Bacon-Basil Succotash

This Southern favorite gets gussied up with bacon, basil, jalapeño, and garlic. It’s just the thing to serve with a smoky ham steak.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Steam

CLOSED POT TIME: 20 minutes

TOTAL TIME: 45 minutes

RELEASE: Quick

SERVES: 6 to 8

• 4 slices bacon, chopped
• 1 cup coarsely chopped red sweet pepper
• ½ cup chopped red onion
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 16-ounce package frozen corn kernels
• 2 cups frozen baby lima beans
• ½ cup chicken broth
• ½ cup chopped fresh basil
• Salt and black pepper

PREP

Select sauté on the Instant Pot® and adjust to normal. Add bacon to pot. Cook, stirring occasionally, until bacon is crisp for about 5 minutes. Transfer bacon to a bowl, leaving drippings in pot. Add sweet pepper, onion, jalapeño, and garlic to pot. Cook, stirring occasionally, until softened for about 3 minutes. Press cancel.

Stir in corn, lima beans, and chicken broth. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select steam and adjust cook time to 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Stir in the bacon and basil. Season to taste with salt and black pepper.