Can You Cook Bacon in Pressure Cooker? Fast & Easy Method

Introduction

Let’s get straight to the question on your mind: can you cook bacon in pressure cooker? The short answer is yes — and once you try it, you may never go back to the stovetop or oven. Pressure cooking bacon is one of the fastest, cleanest, and most foolproof ways to get perfectly crisp strips with almost zero effort. Whether you own an Instant Pot, an electric pressure cooker, or a stovetop model, this method works beautifully and saves you from the splatter, smell, and constant monitoring that traditional bacon cooking demands.

In this complete guide, you’ll learn everything you need to know about making bacon in a pressure cooker. We’ll cover the exact step-by-step method, cook times for different textures, safety tips, cleanup tricks, and answers to the most common questions home cooks ask. By the end, you’ll be able to whip up a batch of pressure cooker bacon in under 15 minutes from start to finish.

Table of Contents

• Why Cook Bacon in a Pressure Cooker?
• What You Need to Get Started
• Step-by-Step Instructions
• Cook Times and Textures
• Thick-Cut vs. Regular Bacon
• Turkey Bacon and Other Varieties
• Safety Tips You Should Know
• How to Clean Up the Grease
• Comparison: Pressure Cooker vs. Other Methods
• Creative Ways to Use Pressure Cooker Bacon
• Common Mistakes to Avoid
• Frequently Asked Questions
• Final Thoughts

Why Cook Bacon in a Pressure Cooker?

Most people have only cooked bacon on a stovetop or in the oven, so the idea of using a pressure cooker can sound unusual. But once you understand the benefits, it makes perfect sense. Here’s why pressure cooker bacon is gaining popularity among home cooks:

Speed That Beats Every Other Method

Traditional bacon cooking takes 15 to 25 minutes depending on the method and the thickness of the cut. In a pressure cooker, you can have fully cooked bacon in about 5 minutes of pressure cooking, plus a few minutes for the pot to build pressure and release it. That’s nearly half the time of stovetop cooking.

Minimal Mess and Splatter

One of the worst parts of cooking bacon is the grease that splatters all over your stovetop, counters, and even your shirt. A pressure cooker keeps everything sealed inside. The bacon cooks in its own contained environment, so there’s no mess to wipe up afterward beyond the pot itself.

Even Cooking Every Time

Because the heat circulates evenly around each strip inside the sealed pot, you don’t have to worry about flipping, rotating, or moving pieces around. Every strip cooks to the same level of crispness, which is hard to achieve on a skillet where some pieces are always more done than others.

Great for Big Batches

If you’re feeding a crowd or meal-prepping for the week, the pressure cooker is a game-changer. You can cook a full pound of bacon at once in most 6-quart or 8-quart models, with no babysitting required.

Bonus: Rendered Bacon Fat

Another reason to try cooking bacon in a pressure cooker is the bacon fat itself. The grease that collects at the bottom is liquid gold for cooking — use it to fry eggs, roast vegetables, or make cornbread. It’s a flavorful byproduct that often gets wasted on the stovetop.

What You Need to Get Started

You don’t need much to make bacon in a pressure cooker, but having the right tools makes the job even easier. Here’s a quick checklist:

• Electric or stovetop pressure cooker (Instant Pot, Ninja Foodi, etc.) — at least a 6-quart size is recommended
• Trivet or steam rack — this lifts the bacon off the bottom of the pot so it doesn’t sit directly in the rendered fat
• Raw bacon — regular, thick-cut, hickory-smoked, applewood, or even turkey bacon all work
• Tongs — for removing the hot, crispy bacon safely
• Paper towels or a cooling rack — for draining excess grease after cooking

If your pressure cooker didn’t come with a trivet, you can pick one up for a few dollars online or at most kitchen stores. Some people also use a silicone steamer basket, which works just as well and is easier to clean.

Step-by-Step Instructions: How to Cook Bacon in a Pressure Cooker

Now let’s walk through exactly how to do it. These steps work for an Instant Pot or any standard electric pressure cooker. If you’re using a stovetop model, the process is similar but you’ll need to manage the heat manually.

Step 1: Add Water to the Pot

Pour about 1 cup of water into the bottom of the pressure cooker insert. This water is essential — it creates the steam needed to build pressure. Without it, your cooker won’t function properly and you could damage the unit.

Step 2: Place the Trivet Inside

Set your trivet or steam rack into the pot so it sits above the water level. The bacon will cook on top of this rack, not in the water.

Step 3: Arrange the Bacon

You have two options here. You can either:

• Layer the bacon in a coil: Take a full pound of bacon and roll it into a spiral (like a cinnamon roll) and place it on top of the trivet. This is the most popular method because it allows steam to circulate through the layers.
• Use a baking sling or tall trivet: If you prefer to keep strips flat, you can use a silicone baking mold or a tall rack to stack multiple layers.

Step 4: Secure the Lid

Place the lid on the pressure cooker and lock it into place. Make sure the pressure valve is set to the sealing position (for electric models). On a stovetop pressure cooker, follow the manufacturer’s instructions for locking the lid.

Step 5: Set the Cook Time

For regular-cut bacon, set the cook time to 5 minutes on high pressure. For thick-cut bacon, you may need 6 to 7 minutes. We’ll cover exact cook times in more detail in the next section.

Step 6: Quick Release the Pressure

When the cooking time is up, carefully turn the pressure release valve to the “venting” position to perform a quick release. Stand back because a burst of steam will shoot out, and it can be loud. This step usually takes about 30 seconds to a minute.

Step 7: Open and Remove the Bacon

Once the pressure pin drops and the lid unlocks, open the cooker away from your face. Use tongs to remove the bacon and place it on a paper towel-lined plate or a wire cooling rack to drain any remaining grease.

Step 8: Optional — Crisp It Up

Pressure-cooked bacon is fully cooked but might not be as crispy as oven-baked bacon right away. If you like it extra crispy, transfer the strips to a hot skillet for 1 to 2 minutes per side, or place them under the broiler for a couple of minutes. Many people skip this step and find the texture perfect as-is.

And that’s it! You now have a full batch of perfectly cooked bacon with almost no cleanup.

Cook Times and Textures

One of the great things about cooking bacon in a pressure cooker is that you can easily adjust the texture by changing the cook time. Here’s a general guideline:

Keep in mind that the cook time refers to the pressure cooking time only. It does not include the time it takes for the pot to come up to pressure (usually 5 to 8 minutes) or the quick release (about 30 to 60 seconds).

If you prefer your bacon on the crispier side, finish it off with 1 to 2 minutes in a hot skillet or under the broiler after pressure cooking. This little extra step gives you the best of both worlds: hands-off cooking plus that perfect crispy bite.

Thick-Cut vs. Regular Bacon: Does It Matter?

Yes, the thickness of your bacon does make a difference, and it’s one of the most common variables home cooks run into. Here’s how to handle each type:

Regular-Cut Bacon

Regular bacon is what most people think of when they picture a strip of bacon. It’s usually about 1/16 inch thick and cooks up quickly. In a pressure cooker, regular bacon is done in about 4 to 5 minutes. The result is a tender strip with a slight crispness around the edges.

Thick-Cut Bacon

Thick-cut bacon is about 1/8 inch thick and is often preferred for BLTs and hearty breakfasts. Because of the extra thickness, it needs 6 to 7 minutes in the pressure cooker. It comes out firmer and meatier, with a satisfying bite. If you like crispy thick-cut bacon, definitely finish it in a hot pan or under the broiler after pressure cooking.

Which Is Better for the Pressure Cooker?

Honestly, both work great. Thick-cut bacon tends to hold its shape better inside the pot and is easier to handle when removing. Regular bacon can sometimes tear if overcooked. If you’re new to pressure cooking bacon, regular-cut is a good place to start because the cook time is more forgiving.

Turkey Bacon and Other Varieties

Bacon isn’t just for pork lovers. If you’re wondering how different types of bacon perform in the pressure cooker, here’s what you should know:

Turkey Bacon

Turkey bacon is leaner than pork bacon, which means it can dry out more easily. Pressure cooking it for too long will make it tough and rubbery. Stick to 3 to 4 minutes on high pressure, and check it often the first time you make it. Many people prefer to layer turkey bacon loosely rather than rolling it into a coil, since it sticks together more than pork bacon.

Beef Bacon

Beef bacon, sometimes called “bacon-style” cured beef, has a richer flavor and a different fat content than pork bacon. It cooks well in the pressure cooker at the same times as regular pork bacon — about 4 to 5 minutes on high pressure.

Vegetarian or Plant-Based Bacon

If you’re using plant-based bacon (made from coconut, tempeh, soy, or mushrooms), the pressure cooker method may not be ideal. These products are usually pre-cooked and just need to be crisped up, so you’re better off using a skillet or oven. Pressure cooking them will likely make them mushy.

Pre-Cooked Bacon

Yes, you can warm pre-cooked bacon in a pressure cooker, but it’s overkill. A microwave or skillet is faster and gives better texture. Save the pressure cooker method for raw bacon.

Safety Tips You Should Know

Pressure cookers are incredibly safe when used correctly, but it’s still important to follow a few key safety rules. Here are the top things to keep in mind when pressure cooking bacon:

• Always add water. The pressure cooker needs liquid to build steam. Without it, the unit may overheat and the safety mechanisms could trigger or, in the worst case, fail.
• Never fill the pot past the max line. Bacon expands slightly as it cooks, and the rendered fat takes up space. Stick to one pound of bacon at a time in a 6-quart cooker.
• Keep the vent clear. Make sure the pressure release valve is set to “sealing” before you start, and never block the vent with a towel or utensil.
• Use a quick release carefully. When you release the pressure, keep your hands and face away from the steam vent. The steam is extremely hot and can cause burns.
• Don’t skip the trivet. Cooking bacon directly in the grease at the bottom can lead to uneven cooking and may cause scorching. The trivet keeps the bacon elevated and allows steam to circulate.
• Use oven mitts when removing the inner pot. Even after the pressure releases, the pot and contents remain very hot.

If you ever notice anything unusual — like steam leaking from the lid for an extended period, strange smells, or the unit not building pressure — stop the cooking process immediately and consult your pressure cooker’s manual.

How to Clean Up the Grease

One of the best parts of cooking bacon in a pressure cooker is the leftover bacon fat. Instead of pouring it down the drain (which can clog your pipes), here’s what to do with it:

Save the Bacon Fat

Once the pot has cooled slightly, carefully pour the liquid bacon fat from the bottom of the insert into a glass jar or metal container. You can store it in the fridge for up to 3 months and use it for frying eggs, sautéing vegetables, making gravy, or even baking cornbread. It adds a smoky, savory depth of flavor that you just can’t get from plain oil or butter.

Let It Solidify for Easy Disposal

If you’d rather not save the fat, let it cool completely in the pot. It will solidify as it cools, making it easy to scrape out and throw away in the trash. Then wash the pot with hot, soapy water like you would any other cookware.

Don’t Pour It Down the Drain

Bacon fat solidifies as it cools, and pouring it down your sink can cause serious clogs in your pipes. Always dispose of it in the trash once it’s hardened, or save it for cooking.

Cleaning the Pressure Cooker

The inner pot of most electric pressure cookers is stainless steel and dishwasher-safe. The lid, sealing ring, and trivet should be hand-washed with warm, soapy water. If you notice your kitchen smelling like bacon for days after cooking, you may want to remove the sealing ring and wash it separately — or even replace it if it’s old and has absorbed a lot of odors.

Comparison: Pressure Cooker vs. Other Bacon Cooking Methods

Curious how pressure cooking bacon stacks up against the more traditional methods? Here’s a side-by-side comparison: