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Instant Pot Kidney Beans

  • Author: Maxine Dubois
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


These Instant Pot Kidney Beans are cooking in the instant pot and then served with crumbled bacon, lemon, and parsley. 


  • 1 cup kidney beans
  • 4 cups water
  • 1 teaspoon salt
  • 4 pieces bacon
  • Juice of ½ lemon
  • Salt, to taste
  • ¼ cup chopped parsley


  1. Add the beans and water in the instant pot as well as the salt. Stir and pressure cook on high for 25 minutes and let the beans naturally release. Meanwhile, cook the bacon until crispy and lay them on a paper towel. When they are cool, pat them dry and crumble.
  2. Strain the beans and return the beans to the pot. Add the crumbled crispy bacon. Squeeze the lime juice. Salt to taste. Garnish with parsley.


  • You do not need to presoak beans
  • If you prefer super soft beans, add an extra 10 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Sides
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 129.3
  • Sugar: 0.0 g
  • Sodium: 197.9 mg
  • Fat: 4.7 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 13.3 g
  • Fiber: 4.1 g
  • Protein: 8.7 g
  • Cholesterol: 17.0 mg