INSTANT POT PASTA E FAGIOLI
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INSTANT POT PASTA E FAGIOLI
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Dinner, Soup
Cuisine: Italian
Servings: 8 (1 1/2) cup servings
Calories: 557 kcal
Author: Sandy Clifton
Ingredients
For the Pasta
- 4 cups Water
- 1 tsp Salt
- 1 tsp Olive Oil
- 1 cup Ditalini Pasta (4 oz) or orzo, macaroni, etc.
For the Soup
- 4 Slices of Bacon (4 oz weighed) chopped
- 1 Tbsp Olive Oil
- 1 Medium Size Onion, chopped
- 1 lb Italian Sausage (ground)
- 1 pinch Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 5 Garlic Cloves, (pressed or finely minced)
- 2 Stalks Celery, diced
- 1 Large Carrot, diced
- (1) 14.5 oz Can Diced Tomatoes (with liquid)
- (1) 15 oz Can Tomato Sauce
- (1) 15.5 oz Can Cannellini Beans (drained & rinsed)
- (1) 15.25 oz Can Red Kidney Beans (drained & rinsed)
- (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
- 2 Bay Leaves
- 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
- 1 Sprig of Fresh Rosemary
- 3 cups Chicken Broth (low sodium) Use 4 cups for more soup like consistency.
To Finish
- 1/4 cup Flat Leaf Italian Parsley (finely chopped)
- 1 cup Parmesan Cheese (grated) plus more for garnish
- 1 Tbsp Fresh Basil Leaves, chopped (or to taste)
Instructions
Cook the Pasta
- Add water, salt, and oil to the Instant Pot inner liner.
- Press the Sauté button and let the water heat up. When the water starts to simmer, add the pasta and stir.
- Close the lid and set the steam release Knob to the Sealing position.
- Press the Manual (or Pressure Cook) button and the + or - button to choose 4 minutes.
- When the cook cycle is done and the pot beeps, do a quick release of the pressure.
- After all of the steam is out and the pin in the lid drops, open pot and drain the pasta in a colander and rinse with cold water to stop the pasta from cooking further, and then set it aside (make sure it is completely cooled).
Make the Soup
- Press the Sauté button and let the pot start warming up.
- Add the bacon and cook, stirring occasionally, until done. Remove and set aside.
- Add the olive oil to the pot and the onion. Cook the onion, stirring occasionally, until just starting to turn translucent.
- Add sausage and red pepper and cook, breaking up the meat, until done.
- Add the Italian seasoning, black pepper, garlic, celery, and carrots. Cook, stirring constantly, for 1 minute.
- Add tomatoes, tomato sauce, all of the beans, bay leaves, thyme, rosemary, reserved bacon, and broth. Stir well.
- Press the Cancel button to turn off the Sauté mode. Put the lid on and set the steam release knob to the Sealing position.
- Press the Manual (or Pressure Cook) button and the + or - button to choose 7 minutes.
- When the cook cycle is done and the pot beeps, let it do a natural release of the pressure for 15 minutes, then do a quick release of the remaining pressure. After all of the steam is out and the pin in the lid drops, open and stir the contents.
- Add the reserved pasta, parsley, parmesan cheese, and basil. Stir well and let sit for a few minutes before serving.
- Garnish with more parmesan cheese and serve.