Instant Pot Pasta Fagioli Soup Recipes

INSTANT POT PASTA FAGIOLI SOUP

Steps:

• Set Instant pot to sauté function. Add olive oil, garlic and onion. Cook until garlic is fragrant, and onion is translucent; about 2 minutes.
• Next add the ground beef and cook until no longer pink, stirring regularly. Drain grease and return to pot.
• Add in tomato sauce or soup and broth. Then add the celery, carrots, and peppers.
• Add beans and pasta to mixture.
• Add seasonings and mix everything together.
• Press the Cancel button to turn off the Sauté mode. Put the lid on and lock. Set the steam release knob to the Sealing position. Make sure venting is off. Set Instant Pot to high pressure and set cook time for 15 minutes.
• When timer goes off, allow to vent naturally for 15 minutes. Then do quick release of any remaining pressure.

INSTANT POT PASTA FAGIOLI SOUP

Steps:

• Step 1: Set Instant pot to sauté function.
• Steps 2-4: Add olive oil, garlic and onion. Cook until garlic is fragrant, and onion is translucent; about 2 minutes.
• Steps 5-6: Add ground beef. Cook until no longer pink, stirring regularly. Drain grease and return to pot.
• Steps 7-8: Add tomato sauce or soup and broth.
• Steps 9-12: Add celery, carrots, and peppers.
• Step 13: Add beans to mixture.
• Step 14: Add pasta
• Steps 15-17: Add seasonings and mix everything together.
• Step 18: Set Instant Pot to high pressure and set cook time for 5 minutes. Make sure venting is off. When timer goes off, do a quick release.
• Serve and enjoy!

PASTA E FAGIOLI

Steps:

• Turn on Instant Pot and select "SAUTE." Add ground beef and cook until browned. Drain liquid and remove meat to paper towel lined plate. Set aside.
• Add olive oil, onion, carrots, celery and garlic to the instant pot while still on saute. Cook for about 5 minutes, stirring frequently until vegetables have softened slightly.
• Add the beef broth to the pot while still on saute. Deglaze the pot by scraping the bits of browned meat and vegetables off the bottom. This takes only a few seconds, but is an important step! Select "cancel."
• Now add the beef back to the pot, as well as the diced tomatoes, tomato sauce, remaining beef broth, water, ditalini pasta, salt, pepper, red pepper flakes, and Italian seasoning. Give a quick stir.
• Lock the lid in place, turn on High Pressure and cook time of 4 minutes.
• When cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release.
• Open the lid after pressure releases and add one can of Great Northern Beans and one can of Kidney beans (both drained and rinsed).
• Give the soup and stir and serve with parmesan cheese and fresh parsley.

INSTANT POT PASTA E FAGIOLI SOUP

Steps:

• First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
• Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through. Drain beans. *The following instructions are for using an Instant Pot. For slow cooker instructions, check out the recipe notes.
• Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
• Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.
• Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
• Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

INSTANT POT PASTA FAGIOLI SOUP

Steps:

• Add the Ditalini pasta to the Instant Pot and cover with water so all is submerged. Add a little salt and stir
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 4 minutes. Quick release when done, put the cooked pasta in a strainer to drain and rinse with cold water and set aside
• Return the inner pot to the Instant Pot, add the butter and hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. Once the butter is melted, add the onions and stir and set for about 2-3 minutes until translucent and add in the pancetta. Stir and set for another 2-3 minutes
• Add the chicken broth, one can of the beans WITH the juices in the can, the tomato sauce and bay leaves. Stir well
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 4 minutes. While the soup is cooking, drain the other can of beans and the can of stewed tomatoes and add to the pasta in the strainer. When the soup's cooking time is complete, quick release, remove the bay leaves, add in the parmesan and stir well
• Using an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don't have to transfer the soup to a blender and then back into the pot), blend everything (EXCEPT FOR the strained pasta, stewed tomatoes and other beans) in the pot together really good for about a minute
• Once blended, add in the strained pasta, stewed tomatoes and other beans. Mix well and let set for a few minutes as it will thicken as it cools down a little and serve with additional parmesan if you desire
• Enjoy!

PASTA FAGIOLI SOUP - INSTANT POT | STOVE

Steps:

• Turn on Saute while you add all the ingredients. This warms up the broth while you're assembling the soup, and cuts short the pressure building time. This is optional, but does save a few minutes. Add all ingredients in the pot, except spinach and cheese. Turn off Saute.
• Pressure cook 4 mins at Manual/Pressure cook, or 'Soup' setting. If you are using another shape of pasta, check the notes for cooking time adjustment.
• When the pressure cooking time is done, wait 5 mins (NPR 5), after which do a quick release (QR). That means release the pressure manually, by turning the vent to 'venting' position in Instant Pot DUO, or, pressing down the pressure valve in Instant Pot ULTRA. Waiting 5 minutes reduces the chance of any soup from leaking through the valve while releasing pressure.
• Stir in chopped spinach and parmesan cheese and check for seasoning. Let the soup sit for a 3-4 minutes, then serve warm.
• Heat a wide soup-pot or dutch oven on medium-high heat. Add all the ingredients, except spinach and parmesan cheese. Bring it to a simmer, reduce heat to medium, cover and cook for the recommended time for your pasta choice.
• When pasta is cooked all the way through, add spinach and grated parmesan cheese. Let the soup sit for a 3-4 minutes, then serve warm.

INSTANT POT® PASTA E FAGIOLI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
• Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
• Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

PASTA E FAGIOLI (INSTANT POT RECIPE)

Steps:

• Add the oil to a 6-quart or larger Instant Pot and select Saute. Once the oil is hot, add the sausage. Cook, breaking the meat into small pieces until no pink remains (5-7 minutes).
• Add the carrots, onion and salt. Cook for 4 minutes, stirring frequently, until the onion begins to soften and turn translucent.
• Add the garlic and cook until fragrant (about 1 minutes).
• Pour about 1/2 cup of the broth into the Instant Pot. Scrape with a spoon or spatula along the bottom of the pot to remove any stuck-on bits. NOTE: this step helps avoid a BURN warning.Turn off Saute mode.
• Add the remaining broth, tomato sauce, diced tomatoes, kidney beans, great Northern beans, pasta, Italian seasoning, black pepper, red pepper flakes and Parmesan rind (if using). Stir to combine.
• Close and seal the Instant Pot. Cook on HIGH PRESSURE (manual setting) for 3 minutes. Allow the pressure to naturally release for 10 minutes then do a Quick Release to relieve any remaining pressure.
• Carefully open the lid. Remove the Parmesan rind. Stir in the vinegar.
• Taste and season as desired. Serve hot sprinkled with Parmesan cheese and fresh basil or Italian parsley.