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Instant Pot Pasta e Fagioli Recipe

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★★★★★

4.8 from 135 reviews

A hearty and comforting Instant Pot Pasta e Fagioli soup combining tender pasta, creamy cannellini beans, chopped vegetables, and savory herbs. This quick and easy recipe delivers rich Italian flavors with minimal effort, making it a perfect weeknight meal.

Ingredients

Scale

Vegetables

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced

Liquids & Broth

  • 4 cups chicken broth (low sodium)
  • 14 ounces diced tomatoes
  • 3 tablespoons olive oil

Beans & Pasta

  • 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
  • 5 ounces pasta (rotini, gemelli, or elbow macaroni)

Seasonings

  • 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)

Instructions

  1. Saute the base vegetables: Turn your Instant Pot to the saute setting according to the manufacturer’s instructions to prepare for cooking the soup base. Add the olive oil to the heated pot.
  2. Add and soften vegetables: Add the chopped onion, celery, carrots, and minced garlic to the pot. Stir and sauté these ingredients for about one minute until the onion softens slightly and the vegetables release their aroma.
  3. Add remaining ingredients and combine: Pour in the drained cannellini beans, pasta, diced tomatoes, chicken broth, salt, pepper, chili garlic sauce, fresh rosemary, bay leaves, and optional parmesan rind. Stir thoroughly to distribute all ingredients evenly throughout the pot.
  4. Pressure cook the soup: Close and securely lock the Instant Pot lid, ensuring the sealing valve is in place. Select the high pressure (Manual) cooking mode and set the timer for 3 minutes. This short, high-pressure cook will meld the flavors and cook the pasta and beans perfectly.
  5. Release pressure and open: After the cooking cycle finishes, allow the pressure to naturally release for 10 minutes to preserve texture and flavor. If time is limited, you may carefully perform a quick release according to your Instant Pot’s instructions. Once fully depressurized, unlock and remove the lid.
  6. Finish and serve: Take out the parmesan rind from the soup. Optionally garnish with fresh parsley and grated Parmesan cheese. Serve the Pasta e Fagioli warm for the best taste and enjoy the comforting flavors immediately.

Notes

  • Using low sodium chicken broth allows you to control the salt content better; adjust seasoning if needed.
  • Substitute chili garlic sauce with your favorite hot sauce or omit for a milder flavor.
  • The parmesan rind adds deep umami flavor but can be skipped for a vegetarian version or if unavailable.
  • Natural pressure release is recommended for better texture, but quick release is acceptable if in a hurry.
  • Fresh herbs like parsley or basil make excellent garnishes to add brightness to the soup.

Keywords: Instant Pot Pasta e Fagioli, Italian soup recipe, cannellini beans soup, quick pasta soup, pressure cooker soup, healthy Italian dinner

Find it online: https://mjrecipe.com/instant-pot-pasta-e-fagioli-recipe/