Name: Instant Pot Pasta e Fagioli Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 large onion, chopped; 2 stalks celery, chopped; 2 medium carrots, chopped; 3 cloves garlic, minced; 4 cups chicken broth (low sodium); 14 ounces diced tomatoes; 3 tablespoons olive oil; 15.5 ounces cannellini beans (white kidney beans), drained and rinsed; 5 ounces pasta (rotini, gemelli, or elbow macaroni); 1 teaspoon salt; 1 teaspoon pepper; 2 teaspoons chili garlic sauce (or hot sauce); 1 tablespoon fresh rosemary, chopped; 2 bay leaves (dried); 1 parmesan rind (optional)

I’m so excited to share this Instant Pot Pasta e Fagioli recipe with you! It’s one of those cozy, soul-satisfying dishes that comes together faster than you’d expect, thanks to the magic of the Instant Pot. Whenever I need something hearty yet light, this soup hits the spot perfectly—rich with beans, tender pasta, and a savory broth that’s bursting with flavor.

Whether you’re coming home after a busy day or hosting a casual weeknight dinner, this recipe is a real winner. It’s quick, easy, and you’ll love how the Instant Pot locks in all those Italian-inspired flavors so beautifully. Trust me, once you try this Instant Pot Pasta e Fagioli recipe, it’ll be on repeat!

Ingredients You’ll Need

Each ingredient in this recipe plays a special role in layering flavors and creating that satisfying texture we all look forward to in Pasta e Fagioli. When shopping, look for quality canned beans and ripe diced tomatoes to really enhance the final taste.

Onion: Adds a sweet, savory base—use yellow onions for best flavor.
Celery: Brings a slightly peppery crunch that softens as it cooks.
Carrots: Offer a natural sweetness to balance the acidity of the tomatoes.
Garlic: I like fresh minced garlic because it gives such a wonderful aroma and depth.
Chicken broth (low sodium): A flavorful liquid base that lets you control salt levels.
Diced tomatoes: Make sure they’re good quality to get that rich tomatoey taste throughout.
Olive oil: For sautéing and adding a subtle fruity richness.
Cannellini beans: These white kidney beans are classic in this soup, creamy and hearty.
Pasta: I usually reach for rotini or gemelli, as they hold up nicely without getting mushy.
Salt & pepper: Essential to season and bring everything together.
Chili garlic sauce (or hot sauce): Adds a gentle kick – perfect if you like a bit of heat!
Fresh rosemary: Its herbal notes brighten the soup beautifully.
Bay leaves: These deepen the flavor, but remember to remove them before serving.
Parmesan rind (optional): If you have one on hand, it gives the broth a lovely umami boost.

Variations

I love customizing this Instant Pot Pasta e Fagioli recipe depending on what’s in my pantry or my mood. It’s super forgiving, so feel free to experiment and make it your own!

Vegetarian version: Swap chicken broth for vegetable broth—still just as tasty and comforting.
Spicy twist: I’ve added extra chili garlic sauce or crushed red pepper flakes when I want a bit more heat.
Different beans: Kidney or great northern beans work well too if you want to mix it up.
Gluten-free: Use gluten-free pasta to keep things allergy-friendly without missing out on texture.
Greens boost: Toss in some spinach or kale at the end for added color and nutrition.

How to Make Instant Pot Pasta e Fagioli Recipe

Step 1: Sauté your base ingredients

Start by setting your Instant Pot to sauté mode and heating the olive oil. Toss in the onion, celery, carrots, and garlic. Stir them around for about a minute until the onion starts to soften and everything smells incredible. Keep an eye so nothing browns too much—this quick sauté builds the flavorful foundation for your soup.

Step 2: Add the rest of the ingredients

Pour in the cannellini beans, pasta, diced tomatoes, chicken broth, salt, pepper, chili garlic sauce, rosemary, bay leaves, and the parmesan rind if you have it. Give everything a good stir so the pasta stays mostly submerged—this helps with even cooking. A quick tip: don’t stir after sealing the lid to avoid getting a “burn” notice on your Instant Pot.

Step 3: Pressure cook and release

Seal the lid and set your Instant Pot to high pressure (Manual) for 3 minutes. Once the cooking is done, let it naturally release pressure for 10 minutes—this step gives the flavors time to marry and avoids overcooked pasta. If you’re in a hurry, you can do a quick release carefully, but the natural release yields the best texture.

Step 4: Final touches and serve

After removing the lid, fish out the bay leaves and parmesan rind. Give the soup a gentle stir, then taste and adjust salt or spice if needed. At this point, you’re ready to ladle it into bowls and enjoy that warm, hearty goodness.

How to Serve Instant Pot Pasta e Fagioli Recipe

A collection of fresh cooking ingredients is neatly arranged on a white marbled surface. Starting from the left, there is a bright green celery stalk with leafy tops. Next to it, a glass bowl filled with clear golden olive oil is placed. Below the oil, a whole golden-brown onion with papery skin sits. To the right of the onion, two large dark green bay leaves and a sprig of fresh rosemary with thin needle-like leaves rest side by side. Below the bay leaves, a small white bowl holds a mix of black and white ground pepper with salt. Near the bottom left, a small white bowl contains chunky red diced tomatoes with visible bits of garlic. Adjacent to the tomatoes, a pale yellow block of hard cheese stands. On the right side of the image, a large white bowl is filled with white dry beans, and below it, another large white bowl contains light yellow uncooked twisted pasta spirals. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some freshly grated Parmesan and a handful of chopped fresh parsley on top—that little pop of green and salty richness makes all the difference. Sometimes I drizzle a bit more olive oil or a squeeze of lemon juice if I’m feeling fancy.

Side Dishes

Simple crusty bread or garlic breadsticks are my go-tos here because they soak up the broth so nicely. A fresh green salad with a light vinaigrette also pairs beautifully, balancing the hearty soup with some crispness.

Creative Ways to Present

For special occasions, I’ve served this Pasta e Fagioli in rustic bread bowls—everyone loves tearing into the bowl as well as the soup! Another fun idea is topping the bowls with a dollop of pesto or a swirl of good-quality olive oil for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I store leftover Pasta e Fagioli in an airtight container in the fridge for up to 3 days. Before sealing, I let it cool completely, which helps keep the pasta from turning mushy when reheated. It reheats beautifully with just a little splash of broth or water to loosen it up.

Freezing

Freezing Pasta e Fagioli works well, but I like to slightly undercook the pasta when making the soup if I plan to freeze it. That way, when you reheat, the pasta won’t get too mushy. Freeze in portioned freezer-safe containers for up to 3 months.

Reheating

To reheat, warm the soup gently on the stove over low to medium heat, adding a bit of broth or water if it’s too thick. Stir occasionally until heated through. Microwaving works too—just heat in bursts and stir in between to avoid hot spots.

FAQs

Can I use other types of pasta in the Instant Pot Pasta e Fagioli recipe?

Absolutely! Pasta shapes like elbow macaroni, gemelli, or small shells work great. Just keep in mind cooking times may vary, so adjust as needed. The key is to avoid large pasta types that might not cook evenly within the 3-minute pressure time.
Is it possible to make this recipe vegan?

Yes, simply swap the chicken broth for a flavorful vegetable broth and omit the parmesan rind. Adding nutritional yeast on top can give a cheesy note if you like. The beans and vegetables will still give you plenty of texture and richness.
How can I avoid mushy pasta in the Instant Pot Pasta e Fagioli?

Make sure to cook the pasta under pressure for the recommended short time—3 minutes in this case. Also, letting the pressure release naturally helps maintain texture. If freezing leftovers, slightly undercook the pasta initially to keep it firmer upon reheating.
Can I prepare this soup ahead of time?

You can prep the ingredients a day ahead by chopping vegetables and rinsing beans. The best flavor comes when you cook it fresh, but reheating leftovers is still delicious. Just keep pasta texture tips in mind for storing.
What if I don’t have an Instant Pot?

No problem! You can make this on the stove by sautéing the veggies, then simmering everything together until the pasta and beans are tender—about 25-30 minutes. Keep an eye on the liquid level and add broth or water as needed.

Final Thoughts

This Instant Pot Pasta e Fagioli recipe has become a comforting staple in my home—quick enough for weeknights but flavorful enough to savor slowly. I hope it brings you the same cozy vibes and delicious satisfaction it does for me. Give it a try, and I bet you’ll find yourself reaching for it again and again!