Instant Pot Tuscan White Beans
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!
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 slices bacon chopped
- 16 oz white kidney beans or Great Northern Beans (canned), rinsed and drained
- 6 cups water
- 1 bay leaf
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp dried rosemary
- 2 tbsp fresh parsley chopped
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.
- 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.
Calories: 159kcal | Carbohydrates: 15g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 375mg | Potassium: 290mg | Fiber: 4g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg