Instant Pot Pasta Fagioli
Created with simple ingredients and ready in just 30 minutes, Instant Pot Pasta Fagioli is a delicious and heartwarming Italian soup. This tomato-based soup is packed with pasta and beans, ensuring a flavorful and satisfying meal that will warm you up from the inside out!
Prep Time: 10 minutes
Cook Time: 2 minutes
Pressure Build-Up and Release: 20 minutes
Total Time: 32 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion minced
- 2 stalks celery minced
- 2 medium carrots chopped
- 4 cloves garlic minced
- 1 tsp black pepper
- 1 tsp kosher salt
- 2 tsp Italian seasoning
- 6 cups low-sodium chicken stock or vegetable broth
- 1 tbsp balsamic vinegar
- 1 (15.5 oz) can of cannellini beans drained and rinsed
- 1 (15.5 oz) can of kidney beans drained and rinsed
- ½-1 cup dried ditalini pasta or if you want elbow macaroni
- 1 sprig fresh rosemary or ½ tsp dried rosemary leaves
- 2 dried bay leaves
- 1 (15.5 oz) can diced tomatoes
- 1 (8 oz) can of tomato sauce or crushed tomatoes
- Parmesan cheese and parsley for serving
Instructions
- Turn on your Instant Pot and set it to saute.
- Add olive oil and let it heat for a few seconds.
- Put in onion, celery, and carrots. Stir and cook for 2-3 minutes until the onion is soft.
- Add minced garlic, salt, pepper, and dried oregano. Cook for 30-60 seconds to toast.
- Pour in broth, vinegar, beans, rosemary, and bay leaves. Stir.
- Add ½ cup pasta for thin soup or 1 cup for thick soup. Gently stir.
- Put diced tomatoes and tomato sauce on top without stirring.
- Close the lid, make sure the vent is sealed, and set it to cook on high pressure for 2 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then do a quick release.
- Carefully open the lid, remove bay leaves and rosemary, and stir.
- Serve with lots of parmesan cheese and parsley if you like.
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