Instant Pot Pasta Fagioli

If you love Italian comfort food, you’re going to love this Instant Pot Pasta Fagioli. It’s easy and quick to make in the pressure cooker, and it’s loaded with flavor.

Author: Wondermom Wannabe

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 1,104 kcal per serving

Ingredients

½ cup - pancetta
1 tablespoon - garlic
1 cup - white onion
1 cup - celery
1 cup - carrots
28 ounces - canned diced tomatoes
4 cup - vegetable broth
1 ½ cups - dried small shell pasta
3 sprigs - thyme
4–6 - basil leaves
15 ounce - canned cannellini beans
15 ounce - red kidney beans
1 teaspoon - salt
2 teaspoon - black pepper
2 cup - water
parsley and parmesan cheese

Instructions

Place instant pot on saute mode. Add in pancetta, onion, and garlic. Saute for 2 to 4 minutes. Turn off saute mode.
Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.
Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.
Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting, release the pressure.
Pasta can be cooked on the stove during this time. If you would like to cook it in the instant pot, set the soup to saute mode and add pasta. Pasta will cook as the soup comes to a boil. We don't cook it in the same pot, as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
Serve topped with fresh parsley and parmesan cheese.

Nutrition