Easy Instant Pot Pasta Fagioli Soup Recipe
This Instant Pot Pasta Fagioli recipe is a quicker and more convenient way to make the classic Italian pasta and bean soup.
Ingredients
- 2 tbsp butter
- 1/2 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced (2 stalks)
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 1 16-oz can kidney beans, drained and rinsed
- 1 28-oz can diced tomatoes with juices
- 1/2 tsp red pepper flakes
- 2 tsp Italian seasoning
- salt and pepper, to taste
- 1 cup ditalini pasta
- grated Parmesan cheese, optional
- fresh herbs to top, optional
Instructions
- Turn on your Instant Pot to the Saute setting. Melt your butter and add in your onions, celery, and carrots and saute for 4 minutes.
- Add in your minced garlic and cook for 30 seconds.
- With the Instant Pot still on the Saute function, add in your ground beef and brown your beef until fully cooked. Drain off as much fat as you can with a spoon.
- To the ground beef mixture, add in your beef broth, water, diced tomatoes with juices, kidney beans, Italian seasoning, red pepper flakes, salt, and black pepper. Give the mixture a good stir.
- Place your lid on top of the Instant Pot, set the valve to 'sealing', and pressure cook for 7 minutes.*
- Once the cycle has completed, carefully do a quick release, and remove the lid.
- If cooking your pasta in the soup, set the Instant Pot to Saute and cook your ditalini pasta in the soup uncovered for 8 minutes.
- Serve with grated Parmesan cheese and additional herbs if desired. Enjoy!
Notes
*If you're cooking your ditalini pasta separately from instant pot soup, bring a large pot of salted water to a boil and cook your pasta for 8 minutes. Cooking your pasta separately from the soup keeps the soup from getting 'thick' from the starches in the pasta and helps keep your pasta from getting chewy and gummy.