Need to get dinner on the table quickly? Try our Instant Pot Pasta e Fagioli soup. It's absolutely delicious, it's so easy, and this soup made in the pressure cooker is a great way to enjoy the Italian classic. Our recipe uses pancetta (or bacon) to give it some extra flavor too, but you can enjoy it served vegetarian as well.
15ozCanned Cannelini Beans (or White Navy Beans)Drained and Rinsed
15ozRed Kidney BeansDrained and Rinsed
1tspSalt
2tspCracked Black Pepper
2cupsWater
ParsleyFor Topping
Parmesan CheeseFor Topping
Instructions
Place the 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.
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients and portion size.