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5 from 1 vote

Crispy Instant Pot Bacon

Instant Pot Bacon is super easy to make, less messy, and great for when your stove top is full. The sides of the Instant Pot catch all of the bacon grease and prevent splattering. The sauté mode on the Instant Pot works just like a frying pan.
Cook Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 183kcal
Author: Brianna May


  • 4 pieces bacon cut in half*


  • Select “Sauté” mode on the Instant Pot. Press the “Saute” button again to change the temperature to less (see photos above).
  • Place the bacon slices in a single layer in the pot. The 8 quart should fit about 8 halves.
  • Fry for 4-5 minutes, moving the bacon around occasionally. Flip once bacon has reached the desired color.
  • Fry for another 4-5 minutes.
  • Place the bacon on a plate lined with paper towels. Serve hot.


Bacon: I used thick cut applewood bacon, but any kind will do. You do not have to cut the bacon in half, but the smaller bacon strips will fit better in the Instant Pot this way.
Refrigerator: Store cooked bacon in an airtight container in the fridge for 4-5 days.
Do not overcrowd the pot. The bacon can be slightly touching since it shrinks in size as it cooks. Do not stack the pieces. Cook in batches if needed. 
Cook bacon low and slow. This helps the fat to render slowly so that the bacon is crispy, but does not burn.
Keep an eye on the bacon. Watch the bacon as it cooks. You might need to occasionally move it around so it does not stick. 
Place cooked bacon on a plate lined with a paper towel. This helps soak up any excess grease. 
Save bacon grease. You can use bacon grease in place of oil or butter in savory recipes to add more flavor. I love to scramble or fry eggs in leftover grease. Be sure to refrigerate it. 


Calories: 183kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 291mg