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5 from 2 votes

Instant Pot Pasta Fagioli

This Instant Pot Pasta Fagioli is perfect if you love Italian comfort food.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Method: Instant Pot
Servings: 4 Servings
Calories: 603kcal

Equipment

  • measuring cup and spoon
  • knife and cutting board
  • Instant Pot

Ingredients

  • 1/2 cup pancetta, diced (may sub bacon)
  • 1 tablespoon minced garlic
  • 1 cup white onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 28 ounces canned diced tomatoes
  • 4 cups vegetable broth
  • 1 1/2 cups dried small shell pasta
  • 3 sprigs of thyme
  • 4 to 6 basil leaves
  • 15 ounces canned cannellini beans or white navy beans, drained and rinsed
  • 15 ounces red kidney beans, drained and rinsed
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper
  • 2 cups water
  • Parsley and Parmesan cheese for topping

Instructions

  • Place 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

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

Nutrition

Serving: 1Serving | Calories: 603kcal | Carbohydrates: 95g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2061mg | Potassium: 1680mg | Fiber: 19g | Sugar: 12g | Vitamin A: 6266IU | Vitamin C: 27mg | Calcium: 224mg | Iron: 9mg