Description
A hearty and flavorful Instant Pot Pasta e Fagioli soup featuring tender pasta, creamy cannellini beans, fresh vegetables, and aromatic herbs. This quick and easy recipe combines traditional Italian flavors with the convenience of pressure cooking for a comforting meal ready in just 15 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 4 cups chicken broth (low sodium)
- 14 ounces diced tomatoes
- 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
Dry Ingredients & Pasta
- 5 ounces pasta (rotini, gemelli, or elbow macaroni)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons chili garlic sauce (or hot sauce)
- 2 bay leaves (dried)
Oils & Herbs
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 parmesan rind (optional)
Instructions
- Prepare Instant Pot and Sauté Vegetables: Turn your Instant Pot to the sauté setting according to your manufacturer’s instructions. Add the olive oil to the heated pot, then add chopped onion, celery, carrots, and minced garlic. Stir continuously and sauté for about one minute until the onions soften slightly and the vegetables release their aroma.
- Add Remaining Ingredients: Pour in the drained cannellini beans, pasta, diced tomatoes, chicken broth, salt, pepper, chili garlic sauce, fresh rosemary, bay leaves, and the optional parmesan rind. Stir well to combine all the ingredients thoroughly and evenly distribute flavors.
- Pressure Cook the Soup: Close and securely lock the Instant Pot lid, making sure the valve is set to the sealing position. Select the high pressure (Manual) cooking mode and set the timer for 3 minutes to cook the soup, allowing the flavors to meld quickly and the pasta to cook perfectly.
- Release Pressure and Finish: When the cooking cycle ends, allow the pressure to naturally release for approximately 10 minutes. If you are in a hurry, you can carefully perform a quick release by following your Instant Pot’s instructions. Once fully depressurized, unlock and remove the lid.
- Serve and Garnish: Remove the parmesan rind from the soup. Optionally garnish with fresh parsley and grated Parmesan cheese for added flavor and presentation. Serve the Pasta e Fagioli warm for the best taste and comfort.
Notes
- Using low sodium chicken broth helps control the saltiness of the soup.
- The parmesan rind adds depth of flavor but can be omitted for a vegetarian version.
- Chili garlic sauce is adjustable based on your spice preference; substitute with hot sauce or omit for mild flavor.
- Natural pressure release is preferred to avoid splatters from pasta-based recipes.
- Any small pasta shape works well, but short tubes like rotini or elbow macaroni prevent clumping.
Keywords: Pasta e Fagioli, Instant Pot soup, Italian soup recipe, cannellini beans, pressure cooker pasta soup, easy weeknight dinner