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A bowl of Instant Pot Pasta e Fagioli, packed with rotini pasta, beans, and vegetables in a rich tomato broth.
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4.70 from 62 votes

Instant Pot Pasta e Fagioli

This Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta, delicious, hearty and loaded with Italian flavors! Best of all it's made in an Instant Pot and ready in only 30 minutes from start to finish!
Prep Time10 minutes
Cook Time5 minutes
NPR time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Keyword: instant pot, instant pot pasta e fagioli, instant pot recipes, pasta e fagioli
Servings: 8
Calories: 199kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons chili garlic sauce or hot sauce
  • 1 tablespoon rosemary fresh, chopped
  • 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
  • 5 ounces pasta such as rotini, gemelli, or elbow macaroni
  • 14 ounces diced tomatoes
  • 4 cups chicken broth low sodium
  • 2 bay leaves dried
  • 1 parmesan rind optional
US Customary - Metric

Instructions

  • Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
  • Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, carrots and garlic. Stir and saute for about 1 minute until the onion softens a bit.
  • Add the remaining ingredients to the instant pot and stir.
    process shots showing how to make pasta e fagioli in the instant pot.
  • Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
    process shots showing how to make pasta e fagioli in the instant pot.
  • Remove the Parmesan rind, then garnish with parsley, Parmesan cheese and serve warm.

Video

Notes

  1. If you don’t have cannellini beans, you can substitute with great northern or navy beans.
  2. Feel free to adjust the spice level by adding more or less chili garlic sauce.
  3. For extra flavor, toss in a Parmesan rind while cooking and remove it before serving.
  4. If the soup thickens too much after sitting, just add a bit more broth when reheating.
  5. This soup freezes well, but the pasta might get soft. For best results, cook the pasta separately if you plan to freeze.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 597mg | Potassium: 347mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2662IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 2mg
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