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!
Servings: 6
Ingredients
- 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)
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.
