For this amazing recipe for Instant Pot Green Beans with Bacon and Gorgonzola, the green beans only need one minute of time under pressure. We loved the combination of bacon and Gorgonzola with greens beans; see tips in the post for cooking this without an Instant Pot if you prefer!

PIN Green Beans with Bacon and Gorgonzola to try it later!

If you look at the Green Beans Recipes on my website, it’s obvious I already have quite a few tasty ideas for green beans as a side dish. Not only do I love green beans, but for years I used to grow them in my garden and had plenty of beans to use for recipe experiments. But this recipe for Instant Pot Green Beans with Bacon and Gorgonzola is the first time I’ve tried cooking green beans in the Instant Pot!

It took one completely failed experiment where the beans got way too soft to make Kara and I realize that green beans only need one minute of time cooking under pressure to come out perfectly tender-crisp (the way both Kara and I prefer them.) If you like your beans a bit softer, just set the Instant Pot for two minutes instead. But I hope you try this recipe and discover just how completely easy Instant Pot Green Beans can be!

And this recipe has so much going for it, especially the technique of cooking the bacon in the Instant Pot and leaving some of the bacon fat to first cook the onion and then flavor the green beans. And bacon and Gorgonzola is a fabulous flavor combination. The second time we tested this I ended up with some leftovers, and devoured them for breakfast the next day!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• thick cut bacon
• onion
• green beans
• salt and fresh-ground black pepper
• crumbled Gorgonzola Cheese

Can you use frozen green beans for this recipe?

I know someone is going to ask, but although I haven’t tried it I wouldn’t use frozen green beans for this recipe. I this this is the perfect recipe for those lovely two pound packages of green beans you get at Costco. I didn’t use thin French-Style green beans, and if that’s what you have I might reduce the cooking time to zero minutes, where the beans only cook as the Instant Pot is coming to pressure.

How can you make this recipe without an Instant Pot?

If you don’t have an Instant Pot you can make this recipe in a large pan on the stove:

• You will need to cook the bacon first and remove it, leaving 2 tablespoons bacon grease.
• Then cook the finely diced onion in the bacon grease. using medium-high heat.
• Microwave the green beans 1-2 minutes while the onion cooks.
• Add the green beans (and possibly 1-2 tablespoons more bacon grease, depending on your pan.
• Finish cooking beans in the bacon grease, about 2-3 minutes, or until they are just tender-crisp or as done as you prefer.
• (You can see the recipe for Green Beans with Lemon, Parmesan, and Pine Nuts for an example of green beans cooked using a combination of the microwave and stir-frying.)
• When beans are done, put on a platter and top with the crisp bacon and crumbled Gorgonzola.

What other cheese can you use if you don’t like Gorgonzola?

Personally I love Gorgonzola, but I know not everyone does! If you’re not a fan of this pungent blue cheese, I think either Feta Cheese, Cotija Cheese, or Parmesan Cheese would be delicious in this recipe.

Want more ideas for vegetables cooked in the Instant Pit?

What size Instant Pot did I use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes! You can see lots more Slow Cooker / Instant Pot Recipes on my other site.

Try This Next Tomato Avocado Salad with Edamame

How to Make Instant Pot Green Beans with Bacon and Gorgonzola:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut bacon slices into short strips.
2. Turn Instant Pot to SAUTE, HIGH HEAT, and cook the bacon until crisp. 
3. While bacon cooks, chop onion, trim the green beans, and cut beans into short pieces.
4. When bacon is done, remove it to a paper towel.
5. Leave just 2 tablespoons bacon fat in the Instant Pot.
6. Turn Instant Pot to  SAUTE, HIGH HEAT, and cook onion until it’s just starting to brown.
7. Add green beans to Instant Pot with 3/4 cup chicken broth.
8. Lock lid, be sure valve is closed, and set Instant Pot to MANUAL, HIGH, 1 MINUTE.
9. Crumble Gorgonzola Cheese while the beans cook.
10. When the time ends, quick release pressure.
11. Remove lid and season beans with salt and fresh ground black pepper.
12. Remove beans and arrange on serving platter.
13. Sprinkle beans with bacon and Gorgonzola cheese.
14. Serve hot.

More Amazing Ideas for Green Beans:

Ingredients

• 6 slices thick cut bacon
• 1 small onion, finely chopped
• 2 pounds fresh green beans (see notes)
• 3/4 cup chicken broth
• salt and fresh-ground black pepper to taste
• 1/3 cup crumbled Gorgonzola Cheese

Instructions

1. Cut the thick-cut bacon slices into cross-wise strips. (I like to break them apart a bit with my fingers, but that’s not really necessary.
2. Turn the Instant Pot to SAUTE, HIGH HEAT, and cook the bacon until it is quite crisp. (This may take 5-10 minutes, don’t rush it.
3. While bacon cooks, chop a small onion so it’s finely diced.
4. Trim the green beans and cut into pieces about 2 inches long
5. When bacon is crisp and well-browned, turn off Instant Pot and remove bacon to a paper towel to drain
6. Remove all but 2 tablespoons bacon fat from the Instant Pot
7. Turn Instant Pot to  SAUTE, HIGH HEAT, and cook the onion until it’s just starting to brown
8. Add green beans to the Instant Pot with 3/4 cup chicken broth
9. Lock lid, be sure valve is closed, and set Instant Pot to MANUAL, HIGH, 1 MINUTE
10. Crumble Gorgonzola Cheese while the beans cook if needed
11. When the time ends, quick release the pressure, being careful not to burn yourself on the hot steam
12. Remove lid and season beans to taste with salt and fresh ground black pepper
13. Remove beans with a slotted spoon and arrange on serving platter
14. Sprinkle the beans with bacon and Gorgonzola cheese
15. Serve hot
16. Every time we tested this I gobbled up the leftovers, so even though the beans are best freshly-made I would say they reheat quite well.

Notes

I don’t recommend thin “French-Style” green beans for this recipe. If that’s all you have I would set the Instant Pot to zero minutes cooking time.

This recipe created by Kalyn and Kara, with inspiration from a few other recipes for Instant Pot Green Beans we found online.

Nutrition Information:

Amount Per Serving:
Calories: 136Total Fat: 6.8gSaturated Fat: 2.9gUnsaturated Fat: 3.5gCholesterol: 18mgSodium: 509mgCarbohydrates: 12gFiber: 4.3gSugar: 5.6gProtein: 8.8g

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-carb or Low-Glycemic diet, and some people might eat it for Keto. Green beans do have some carb, but they also have fiber. Bacon is not recommended for the original South Beach Diet, and with the high-fat cheese this would be a personal choice for South Beach.

Find More Recipes Like This One:
Use Green Beans Recipes or Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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