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Instant Pot Pasta Fagioli Soup

This simple and easy recipe is done right in your instant pot. The tastes come together for a warming and satisfying soup everyone will love. Enjoy!

Course Dinner, Main Course, Soup
Cuisine American, Italian, Mediterranean
Keyword dinner, instant pot, pasta fagioli, soup
Author Pam

Ingredients

  • 1/2 cup pancetta; diced, you can use bacon in it's place
  • 1 tbsp minced garlic
  • 1 cup each white onion, celery, and carrots, diced
  • 28 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups dried small shell pasta
  • 3 sprigs thyme
  • 6 basil leaves
  • 15 ounce canned cannellini bean (or white navy beans); drained and rinsed
  • 15 ounce canned red kidney beans; drained and rinsed
  • 1 tsp sea or kosher salt
  • 1 1/2-2 tsp black pepper
  • 2 cups cold water
  • • parsley and parmesan cheese for topping

Instructions

  1. 1. Place instant pot on sauté mode. Add in pancetta, onion, and garlic. Sauté for 2 to 4 minutes. Turn off sauté mode.

    2. Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.

    3. Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.

    4. Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting release the pressure.

    5. 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 sauté 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.

    6. Serve topped with fresh parsley and parmesan cheese. Enjoy!


    Recipe Note: You may use shell pasta or other small pasta for this soup.