This Instant Pot Tuscan White Beans are too easy and require minimal kitchen skills! Full of flavor, and made in one pot, this recipe is perfect for a busy weeknight and leaves you with delicious leftovers!

a plate loaded with tuscan white beans with a spoon in it

Another bean recipe for you guys! We all know by now how I feel about beans! And what’s better is the bacon element – because it’s true that beans and bacon are the very best of friends! And if you don’t believe me, I double dog dare you to make this recipe!

There’s so many excellent flavors going on over here from fresh herbs to of course sautéed garlic and onion – which happens to be the cornerstone of a lot of my recipes. Beans are fantastic; the taste, and how versatile they are to cook with. I love that I can continue to use them in so many recipes, and in so many different ways!

What Other Kind of Beans Can I Use?

You absolutely do not have to use kidney beans. There is something crazy like 40,000 different kinds of beans that exist in the world! I would suggest you find a couple different options that may suit your liking!

There are many different options in your local supermarket, here are a few more common types:

Black
Soy
Navy
Pinto
You could even use Lentils and Chickpeas

Ingredients

Beans – Today I am using canned white kidney beans.
Bacon – I used 4 thick slices, chopped. For all my bacon lover, please feel free to use more!
Garlic – Fresh is best! I’m using 4 cloves, minced. Golden rule when using jarred; 1 1/2 teaspoons is equal to 1 fresh clove!
Onion – 1 large white onion, chopped.
Olive oil – For sautéing purposes.
Water – Tap or filtered is fine.
Bay leaf – 1 bay leaf will do the trick.
Salt and pepper – For seasoning and to taste.
Rosemary – Dried.
Parsley – I always have fresh parsley on hand!

Can I Use Dried Beans?

Dried beans will work great for this recipe. Please keep in mind that some beans can actually be toxic when eaten dried – so I recommend doing your own research before hand! Soaking the dried beans overnight in water, is the best way to prep them for cooking use the next day!

process shots showing how to make beans in the instant pot

How to Make Tuscan White Beans In The Instant Pot

Saute: Set the instant pot to the “Saute” function and add the olive oil to heat. Next, add in the onion and let it cook for about 4 minutes until it softens and becomes translucent. Add in the garlic, and bacon, and saute for another 3 minutes. Then turn off the instant pot – press cancel – and drain any extra grease if necessary.
Cook beans: Add in the kidney beans, water, bay leaf, salt and pepper, and dried rosemary. Cover and lock the lid, and select “manual” or “pressure cook”, on high pressure for 7 minutes. Once complete release pressure by using the quick release.
Finish: Drain excess liquid, if too much – reserving 1 cup. Remove the bay leaf, and once discarded, add the 1 cup of liquid back to the instant pot.
Serve: Garnish the beans with fresh parsley and serve at desired temperature.

overhead shot of tuscan white beans in a white plate

How To Serve

If you’re anything like me and enjoy beans this much, you can go ahead and eat this as a meal of it’s own. No judgement at all! If you’d rather serve it as a side dish, here are some suggestions as to what to serve it with:

Leftovers

If you store these beans in an airtight sealed container they are going to last in the fridge for about 3 – 4 days. If you’d rather freeze them, that works too! In an airtight container or wrapped really well, they will last in the freezer for 4 – 6 months.

tuscan white beans in a white plate garnished with parsley

Looking for More Delicious Sides? Try These:

AOK says

Posted on 9 February 2020 at 7:56 pm

I made some modifications, but this was awesome. I substituted sweet italian sausage for the bacon because I had some I wanted to use. Used about 1.5 lbs that I removed from the casing and crumbled during cooking, but would be fine just sliced up also. I used 6+ cloves garlic because, well, there is no such thing as too much garlic. I used navy beans, also because I had those on hand. They were dry, so I cooked them in the instant pot with 6 cups water for 30 minutes, then drained. Also, instead of water I used 4 cups chicken broth, then a cup or so of water. Since I used the chicken broth I did not add any additional salt. I ended up with more liquid than may be desired, but it seemed a shame to drain any off so instead of draining, we just ate in bowls like soup and it was delish! The leftovers will probably thicken up a little. Topped with dry parsley because I did not have fresh, and then with freshly grated parmesan. Will definitely be making this again. It is definitely versatile to incorporate ingredients you have on hand.

AOK says

Posted on 9 February 2020 at 7:56 pm

I made some modifications, but this was awesome. I substituted sweet italian sausage for the bacon because I had some I wanted to use. Used about 1.5 lbs that I removed from the casing and crumbled during cooking, but would be fine just sliced up also. I used 6+ cloves garlic because, well, there is no such thing as too much garlic. I used navy beans, also because I had those on hand. They were dry, so I cooked them in the instant pot with 6 cups water for 30 minutes, then drained. Also, instead of water I used 4 cups chicken broth, then a cup or so of water. Since I used the chicken broth I did not add any additional salt. I ended up with more liquid than may be desired, but it seemed a shame to drain any off so instead of draining, we just ate in bowls like soup and it was delish! The leftovers will probably thicken up a little. Topped with dry parsley because I did not have fresh, and then with freshly grated parmesan. Will definitely be making this again. It is definitely versatile to incorporate ingredients you have on hand.