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Hearty and comforting Instant Pot Pasta Fagioli, made with tender pasta, white beans, and flavorful ground beef in a rich, herb-infused tomato broth. This classic Italian soup is packed with vegetables, garlic, and Italian spices, offering a delicious and wholesome meal in just minutes. Perfect for busy weeknights, this easy one-pot dish delivers all the comforting flavors of homemade soup with minimal effort.
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Instant Pot Pasta Fagioli

Whether you’re preparing a quick weeknight dinner or looking for a dish to warm you up on a chilly day, Instant Pot Pasta Fagioli is a versatile choice. It’s hearty enough for a main course yet simple enough for a casual meal. The combination of flavors and textures makes it a dish that everyone will love.
Course Main Course
Keyword Instant Pot Pasta Fagioli
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.