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Instant Pot Tomato White Beans

Instant Pot tomato white beans are made in a fraction of the time by using a pressure cooker. It’s a hearty winter meal perfect over some toasted sourdough bread.

I bought the Instant Pot last summer and while I’ve made a handful of meals in it (and shared this recipe for Instant Pot sweet potato steel cut oats), I still don’t feel like I’ve gotten my money’s worth so to speak.

It’s not yet become a ‘go-to, can’t live without it’ kind of appliance but, I’m determined to get it to that point if it’s going to sit in my cabinet taking up all that space.

Today’s recipe for Instant Pot tomato white beans is one step closer to that realization.

*This post is sponsored by RedPack Tomatoes. All content and opinions are my own.
Instant Pot tomato white beans are made in a fraction of the time by using a pressure cooker. It's a hearty winter meal perfect over some toasted sourdough bread.

Dry beans are not something I really ever bother with.

I can count the amount of times I’ve used them instead of canned on one hand, these ricotta fava bean grilled pita bites being one of them and this Instant Pot bean soup another.

They’re just a bit time consuming, you know?

The whole soaking, sometimes even overnight and then the hours and hours of cooking.

Unless it’s a lazy Sunday and I actually happened to have my act together and planned for it the day before (hi, that’s never), I’m just really not down with all that.

Dry beans are just too high-maintenance for me.

Enter the Instant Pot.

If there’s anything a pressure cooker is good for it’s dried beans and big, tough cuts of meat.

Which brings me to a little point I’d like to make…

Instant Pot recipes are all the rage right now. Not a day goes by I don’t see a new one in my feeds on social media.

My issue with that? People are making the dumbest crap in the Instant Pot.

The whole point of a pressure cooker is to reduce the amount of time it takes to cook something by doing it under pressure instead of cooking on your stove or in your oven for hours.

When you go ahead and make a recipe that uses something like chicken breasts or eggs or even chili, it ends up taking longer to do in the pressure cooker because of the time it takes to come to pressure and release pressure than it would if you just made the damn thing the normal way!

This literally drives me insane.

So here’s a general PSA: Stop using pressure cookers for dumb things!

Although, I would’ve thought cooking asparagus in the Instant Pot was dumb before but after trying it, I’m actually hooked. It’s so easy it’s kind of ridiculous.

It’d actually make a great side dish to these saucy white beans but I digress.

RedPack whole peeled plum tomatoes give this hearty white bean dish a lovely tomato flavor. Combined with bacon and onions, it's a cozy meal perfect for winter.

Ok, now that that’s out of the way, let’s move on to these beans.

I don’t normally think of a bean dish as a main course.

Although, I do love this dandelion greens + beans skillet.

I’ll admit, the lack of animal protein throws me off (vegetarians everywhere are currently rolling their eyes at me, I see you).

These Instant Pot white beans with tomato sauce though are as hearty as they come and have fully changed my mind on beans being an acceptable complete meal.

Granted, there is a little bacon going on in there…

With limited ingredients, the key to this dish is quality.

Top these Instant Pot tomato white beans with some feta and fresh oregano for a wonderfully hearty winter meal.

You taste few things in this recipe (basically beans and tomatoes) so they all need to be the best.

I used RedPack whole peeled plum tomatoes (voted best canned tomato by Epicurious) along with their tomato paste in these beans because they are, in my opinion too, the best tasting.

Take a look at the video and check out what the tomatoes actually look like straight out of the can going into the Instant Pot – TOMATOES.

I know, weird concept, right? Tomatoes looking like tomatoes…

But, unfortunately it’s the truth.

Of all the whole peeled canned tomatoes I’ve opened over the years, RedPack Tomatoes are the best.

They’re the deepest, red color and they’re always whole and intact, no mushy ends, flattened pieces or rogue peels.

Not to mention their taste, none of that weird metallic canned aftertaste, just delicious ripe tomato flavor packed in NON-BPA lined cans.

When I use canned tomatoes to make tomato soup instead of fresh (like this favorite – copycat Panera tomato soup or my easy creamy roasted tomato soup), I always make sure it’s from a quality brand that actually tastes good. It’s so important in the final outcome!

Toasted sourdough, hearty Instant Pot tomato white beans, crumbled feta and fresh oregano make the perfect hearty winter meal.

The tomatoes are what make this pressure cooker white bean recipe.

With the creamy cannellini beans, their flavor, deepened by the sautéed onions and bacon just brings a cozy, comfort to each bite.

With crumbled feta and pop of brightness from the fresh oregano, a heaping ladleful of these tomato white beans on a crusty piece of toasted sourdough bread is winter food perfection.

FYI- they’re also delicious in a breakfast egg scramble as leftovers. Or, serve them as a side dish to something like air fryer brats for a simple meal!

Looking for a more traditional baked beans recipe? Try these Instant Pot baked beans or make this ham and beans recipe which offers a great way to use up pork neck bones.

Love this Instant Pot Tomato White Bean recipe?

More RedPack/RedGold/Tuttorosso (they’re all the same brand of tomatoes!) recipes all great for winter:
Italian Tomato Pasta Soup
Turkey Sausage Spaghetti Squash Baked Ziti

Instant Pot tomato white beans are made in a fraction of the time by using a pressure cooker. It's a hearty winter meal perfect over some toasted sourdough bread.

Instant Pot Tomato White Beans

Instant Pot tomato white beans are made in a fraction of the time by using a pressure cooker. It’s a hearty winter meal perfect over some toasted sourdough bread.
4.4 from 10 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings


  • 4 slices bacon chopped
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups dry cannellini beans
  • 28 ounces whole peeled plum tomatoes
  • 6 ounces tomato paste
  • 2 cups chicken broth
  • crumbled feta fresh oregano for garnish


  • Heat the Instant Pot using the sauté button.
  • Once hot, add the bacon and cook until fat is rendered and bacon starts to brown.
  • Add the onions and garlic and continue cooking until softened.
  • Turn the Instant Pot off, add the bay leaf, salt, beans, tomatoes, tomato paste and chicken broth. Stir to combine.
  • Secure the lid of the Instant Pot making sure dial on top is set to sealing. 
  • Press the manual button and set for 50 minutes. Let Instant Pot natural release to depressurize.
  • Open the lid, stir the mixture to break down the tomatoes, season to taste with salt and pepper.
  • Serve beans over toasted bread and top with crumbled feta and fresh oregano.



*Cooking time does not include time to come to pressure or time to natural release pressure. Estimate about another 20-25 minutes total for that.

Nutrition Facts

Serving: 1SERVING | Calories: 271kcal | Carbohydrates: 44g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 520mg | Fiber: 11g | Sugar: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Main Dishes
Keyword gluten-free beans, Instant Pot beans, Instant Pot tomato white beans, Instant Pot white beans, pressure cooker tomato white beans, pressure cooker white beans

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Monday 30th of October 2023

Beans were still crunchy after cooking. Had to double cooking time. Second time I made them I doubled the liquid and increased the cooking time by 20 minutes and they were perfect

Michelle Loomis

Saturday 9th of January 2021

How do you convert this recipe to be made in a crock pot?

Gina Matsoukas

Saturday 9th of January 2021

This isn't a tested recipe using a slow cooker. You'd probably be better off searching for a slow cooker white bean recipe instead. I'd imagine you'd need to soak beans overnight and then slow cook for a pretty long time - maybe 8-10 hours minimum.


Saturday 2nd of January 2021

I used this recipe and had to double the cooking time. I used the Bean/Chili setting and doubled the time after the white beans were still hard after the first 40 minutes. After the second round they were perfect. I added a teaspoon of sugar to round the taste.


Friday 26th of July 2019

I make this recipe all the time. Very flavorful, makes a big bunch of beans I use in all sorts of creative ways throughout the week!

Kathi Petersen

Sunday 9th of December 2018

I just tried this ... 40 minutes, crunchy. Another 12 minutes, still crunchy. ANOTHER 12 minutes ... Should have I soaked them? It doesn't say that ... I love the recipe ...

Miles Thompson

Monday 30th of November 2020

Sometimes beans are old, and it doesn't matter what you do - they won't hydrate. Whether cooking for longer tiem under pressure, or pre-soak.

That is one virtue of soaking and par-boiling - if they're crunchy at the end of that stage, they won't get better so you're not wasting expensive ingredients.

Running to the Kitchen

Tuesday 11th of December 2018

That's very surprising to hear. After more than 1 hour of cooking I can't imagine how they'd still be crunchy. I did not soak mine, you definitely could but shouldn't have to with this amount of cooking time. Did you let the IP natural release after the cooking time?