Instant Pot Pasta e Fagioli

This Instant Pot pasta e fagioli soup recipe is easy, hearty, and comforting. A big batch is ready in less than 40 minutes!

I recently made a stovetop pasta e fagioli recipe, and I figured why not make one for the Instant Pot? This soup lends itself well to pressure cooking because it helps concentrate flavors in a relatively short amount of time. It also frees up your stove, and you don’t have to worry about stirring the soup while cooking it.

This electric pressure cooker pasta e fagioli recipe is extra delicious served with some freshly grated parmesan cheese on top.

What’s pasta e fagioli?

Pasta and beans! This Italian soup is a classic for a reason. It’s easy to make and simply delicious.

Pasta e fagioli’s main ingredients are:

• Pancetta (a salty Italian bacon) adds wonderful flavor, but you could use regular bacon if you wish.
• Onion
• Celery
• Carrots
• Garlic
• Diced tomatoes
• Beans
• Pasta

How to make Instant Pot pasta e fagioli

• Sauté pancetta until crispy;
• Add the onion and sauté until softened;
• Add the remaining ingredients to your IP;
• Close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes.
• Once it’s done, do a quick pressure release.

Easy!

You may also like my vegetarian pasta fagioli soup (for the Crockpot).

More Instant Pot soups to try:

• Easy Instant Pot Minestrone Soup Recipe
• Instant Pot Cabbage Soup
• Instant Pot Potato Leek Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Hamburger Soup

I just love this warming winter soup. Have you tried it?

Questions? Let me know in the comments below.

5 from 1 vote

Instant Pot Pasta e Fagioli

By Natasha Bull

This Instant Pot pasta e fagioli soup recipe is easy, hearty, and comforting. A big batch is ready in less than 40 minutes!

Prep: 10 minutes mins

Cook: 16 minutes mins

Inactive time: 10 minutes mins

Total: 36 minutes mins

Servings: 6

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Ingredients 

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• ▢ 1 (4.4 ounce) package diced pancetta
• ▢ 1/2 large onion chopped
• ▢ 3 sticks celery chopped
• ▢ 3 large carrots chopped or sliced
• ▢ 3 cloves garlic minced
• ▢ 1 (28 fluid ounce) can diced tomatoes with juices
• ▢ 4 cups chicken broth/stock
• ▢ 1 cup water
• ▢ 4 dashes Italian seasoning
• ▢ 1 (15 fluid ounce) can red kidney beans drained
• ▢ 1 (15 fluid ounce) can white kidney beans drained
• ▢ 1 cup uncooked pasta (ditalini or macaroni)
• ▢ Salt & pepper to taste
• ▢ Freshly grated parmesan cheese for serving (optional)

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Instructions 

• Prep your ingredients. 
• Press the sauté button on your Instant Pot and sauté the pancetta until it starts to get crispy and browned.
• Add the onion and sauté for another 3 minutes or so, stirring occasionally.
  
• Add the rest of the ingredients to the Instant Pot and give it a good stir.
  
• Close the lid, set the valve on "sealing" and cook on high pressure for 8 minutes.
  
• Once the countdown has finished, do a quick pressure release. Season with salt & pepper if needed.
• Serve with freshly grated parm on top if desired!

Notes

• The pasta in these types of soup tends to soak up the broth, so you may want to add more broth/stock when reheating leftovers.
• Inactive time indicates the time it takes the Instant Pot to get up to pressure.
• Serves 6+ depending on how big your portions are.
• Don't own an Instant Pot? Try my stovetop version.
• I use this 6-quart Instant Pot.

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