Pasta E Fagioli Instant Pot Recipe

I absolutely love this recipe because it’s the ultimate comforting and hearty dish that fits perfectly into my busy lifestyle, with all the convenience of the Instant Pot. Plus, the combination of spices, beans, and a touch of balsamic vinegar creates a deliciously rich and flavorful soup that feels like a cozy hug in a bowl.

I adore making snug meals, and my Pasta e Fagioli recipe for the Instant Pot is a personal fave. With the large-dice onions, a generous amount of fresh minced garlic, not-so-regular diced carrots, and pretty standard diced celery, you’ve got a kitchen filled with the aroma of the kind of cozy comfort food I like best.

The beans, I’m using cannellini and kidney beans here, have lots of protein and make for a delightful dish. But is this pasta e fagioli without the ditalini?

I think not.

Ingredients

Olive Oil: Fats that are heart-friendly and that serve to make flavor and texture better.

Onion: Contributes natural sweetness and depth to the soup.

Garlic: Delivers flavor that is aromatic and possibly immune-boosting.

Carrots: Provide natural sugaryness and are loaded with beta-carotene.

Celery: Provides a satisfying crunch and an unbelievably fresh flavor, yet it very low in calories.

Oregano: Contributes an umami, herbal scent with beneficial health effects.

Cannellini Beans: Adding richness, they are high in protein and fiber.

Kidney beans are loaded with protein and fiber, and are therefore good for heart health.

Provides energy and texture in the form of carbohydrates.

Parmesan Cheese: Contributes umami and a creamy, nutty taste.

Balsamic vinegar: Gives the soup a slight tinge of tanginess.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 4 cups chicken or vegetable broth
• 1 can (15 ounces) diced tomatoes, with juices
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup ditalini pasta (or other small pasta)
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar

Instructions

1. Start by using the Instant Pot on the sauté mode and heat up some olive oil. Toss in the onion (diced, of course) and let that cooking magic happen for about 3-4 minutes, or until the onion is translucent. Stir in some freshly minced garlic and let that all hang out together for about a minute. That’s two stages of the Sauté function, and you might be thinking, why not just use the stovetop? Well, even if you don’t mind using a pan, think of it as a practice run for the pressure cooking method. After all, the Sauté function has to be in your Instant Pot wheelhouse after today.

2. Add the diced carrots and celery to the Instant Pot and stir occasionally until they begin to soften, about 5 minutes.

3. Add in the dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Season to your taste with salt and pepper, stirring to mix the spices with the vegetables.

4. Add the chicken or vegetable broth, using it to deglaze the pot by scraping up any bits stuck to the bottom. Stir in the diced tomatoes along with their juices.

5. Mix the beans and the drained and rinsed cannellini and kidney beans with the sautéed vegetables. Stir it until well combined.

6. Seal the Instant Pot lid, making sure the valve is set to the sealing position. Choose the pressure cook/manual setting and set the time for 4 minutes at high pressure.

7. When the set time elapses, release the pressure quickly by carefully adjusting the valve to the venting position.

8. Stir the ditalini pasta into the soup. Set the Instant Pot to sauté mode, and cook the soup with the ditalini until the pasta is tender, about 5-7 minutes. Stir the soup and ditalini once or twice during that time.

9. When the pasta is cooked to your preference, freshly grated Parmesan cheese and balsamic vinegar are stirred in.

10. If necessary, taste and modify the seasonings. Serve the dish hot, with a garnish of freshly chopped parsley. Dig in!

Equipment Needed

1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Can opener
7. Wooden spoon or spatula
8. Ladle
9. Grater (for Parmesan cheese)
10. Mixing bowl (optional, for holding prepared ingredients)

FAQ

• Can this recipe be made in advance?Certainly! Pasta e Fagioli can be prepared ahead of time and kept in the refrigerator for as long as 3 days. If the pasta has absorbed too much liquid, you can always add more broth when reheating.
• Can I use dried beans instead of canned?You can indeed use dried beans, but they must be prepared before use. Preparation means soaking the beans overnight and precooking them. That ensures the beans are softened enough so they can be added to the recipe and the result will be something you can eat with pleasure.
• What can I use in place of ditalini pasta?You can use any small pasta as a substitute for ditalini, such as elbow macaroni or small shells.
• Is it possible to make this recipe vegetarian?You can easily make this dish vegetarian by using vegetable broth instead of chicken broth.
• How can I adjust the spice level?If you want this dish to be less spicy, do not add the crushed red pepper flakes. For a spicy dish, add red pepper flakes to taste.
• Can I freeze Pasta E Fagioli?The soup can indeed be frozen for as long as 3 months. The best way to freeze it is without the pasta; when you reheat the soup, you should add freshly cooked pasta.

Substitutions and Variations

Avocado oil or vegetable oil can be used instead of olive oil.
Use shallots or leeks for a milder flavor.
Garlic: Substitute with 1/2 teaspoon of powder garlic.
Great Northern beans or navy beans can be used in place of Cannellini beans.
Ditalini pasta. Substitutes: small shells, elbow macaroni. Use these instead.

Pro Tips

1. For added depth of flavor, consider roasting the garlic before adding it to the sautéed onions. This can enhance the overall taste of the soup with a rich, caramelized note.

2. To prevent the pasta from becoming too soft, cook it separately until it’s just shy of al dente, then mix it into the soup right before serving. This keeps the pasta from absorbing too much broth and turning mushy.

3. If you prefer a creamier texture, consider blending a portion of the soup with a hand blender before adding the pasta. This will give the soup a richer consistency without altering the flavor profile.

4. For a more robust flavor, incorporate a Parmesan rind while pressure cooking. It infuses the broth with a savory depth and can be removed before serving.

5. Experiment with additional vegetables, such as spinach or zucchini, by adding them during the last step of sautéing the pasta. They add nutrition and color, enhancing the soup’s visual appeal and health benefits.