Instant Pot Pasta e Fagioli
This hearty Instant Pot Pasta e Fagioli is full of veggies, beans, and pasta. Pasta e Fagioli means "pasta and beans" in Italian but this soup is much more than just its name.
Servings: 6 servings
Calories: 566kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef lean
- 3 garlic cloves minced
- 1 yellow onion chopped small
- 2 celery ribs chopped small
- ½ cup carrots diced small
- 8 oz tomato sauce
- 3 cups chicken broth low sodium
- 15 oz petite diced tomatoes
- 1 ½ teaspoons basil
- 1 ½ teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 15 oz dark red kidney beans drained and rinsed
- 15 oz Great Northern Beans drained and rinsed
- 1 cup Ditalini pasta
- Fresh parsley
- Parmesan cheese for garnish
Instructions
- Set the Instant Pot to Saute and add the olive oil.
- Add the chopped veggies and garlic and cook until fragrant.
- Add the lean ground beef and cook the beef until brown and crumbled.
- If necessary (if not using lean beef, drain and return the mince to the inner liner) drain.
- Sprinkle the seasonings onto your beef mixture.
- Add the Ditalini pasta and top with the drained and rinsed beans.
- Layer the tomato sauce and the diced tomatoes on top of the beans.
- Pour the chicken broth into the inner liner. Do not stir.
- Close the lid.
- Pressure cook on HIGH/MANUAL COOK for 4 minutes.
- Slowly do a quick controlled release (QR) to release the pressure once the 4 minutes is up.
- Remove the lid, stir, and serve.
- Garnish with fresh parsley and serve with Parmesan cheese if desired.
Notes
Always refer to your pressure cookers manual for how to safely use its feature
Nutrition
Serving: 1serving | Calories: 566kcal | Carbohydrates: 64g | Protein: 32g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1162mg | Potassium: 1253mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2159IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 7mg
