Keto Instant Pot Bacon Mushroom Green Beans is a quick, flavorful side dish that fits keto, low-carb, and paleo diets.
This Instant Pot recipe is a family favorite and an easy way to make green beans everyone will enjoy. Pressure-steaming keeps the beans bright and crisp-tender without turning them mushy or discolored.
Growing up, I didn’t care for canned green beans, which were often soft and dull in color. Fresh steamed beans with butter changed my mind completely. Since then I’ve enjoyed many preparations—green beans almondine and other variations—but this bacon-and-mushroom version remains one of my top picks for flavor and simplicity.
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Another tasty Keto Instant Pot side dish:
Common questions & answers about Keto Instant Pot Bacon Mushroom Green Beans
Yes. If you avoid pork, substitute with beef bacon or another preferred savory alternative.
Yes—French (haricots verts) work well and will be slightly more tender and delicate.
You can increase to two cloves for a stronger garlic flavor. Larger increases will add modest additional carbs.
Coconut aminos are a soy-free, paleo-friendly alternative to soy sauce, made from fermented coconut sap.
Tamari is a gluten-free, richer-tasting version of soy sauce; use it in place of coconut aminos if preferred.
Recipe & Printable Recipe Card Below:
📖 Printable Recipe Card
Keto Instant Pot Bacon Mushroom Green Beans
Stacey
Ingredients
- 1 lb fresh green beans cleaned and trimmed
- 3 tablespoon butter
- 1 clove garlic minced
- 1 ½ cups sliced mushrooms
- 2 teaspoon coconut aminos or tamari sauce
- ⅛ teaspoon black pepper
- 4 slices bacon chopped
Instructions
- Place the green beans directly into the Instant Pot inner pot and add just enough water to cover them.
- Close and lock the lid, set the pressure release to Sealing, select Steam on High Pressure and cook for 2 minutes.
- When finished, carefully use Quick Release to release all pressure.
- Open the lid, remove and drain the green beans, then discard the water and dry the inner pot.
- Set the Instant Pot to Sauté (High). Add chopped bacon and cook until it begins to crisp.
- Stir in butter, minced garlic, and sliced mushrooms; sauté about 2 minutes until mushrooms soften.
- Add coconut aminos or tamari and stir for 1 minute so the mushrooms absorb the sauce.
- Return the green beans to the pot and toss briefly to coat them in the mushrooms and sauce.
- Plate, sprinkle with black pepper, and serve.
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Notes
*All nutritional data are estimates based on the products used.
Yield: 4 servings. Serving size: about 1/4 of the recipe.
Net Carbs per Serving: 8g
Nutrition
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