Print Recipe

Instant Pot Pasta e Fagioli

Prep Time20 mins
Cook Time15 mins
Servings: 4

Ingredients

  • 1 pound beef, ground, 95% lean
  • 1/2 medium onion
  • 2 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 medium carrot
  • 2 stalk celery
  • 28 ounce crushed tomatoes, canned
  • 16 ounce tomato sauce
  • 3 teaspoon beef bouillon
  • 2 cup water
  • 15 ounce kidney beans, canned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon basil, dried
  • 1/2 teaspoon thyme, dried
  • 6 ounce pasta, shapes

Serve With

  • 1 ounce Parmesan cheese

Instructions

  • Set Instant Pot to saute. Once hot, add ground beef. Cook, stirring, until browned and no longer pink.
  • Finely dice onion and mince garlic; add to Instant Pot and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook until onion is translucent.
  • Peel and dice carrots; dice celery. Drain and rinse the beans. Add to Instant Pot along with all remaining ingredients, except the cheese.
  • Place cover on Instant Pot, seal the vent. Using the manual setting, set timer for 2 minutes. When the time is up, allow the pressure to naturally release for 5 minutes. Quick release remaining pressure; remove the top and stir.
  • Serve the soup topped with fresh Parmesan cheese.