How to Make Instant Pot® Pasta e Fagioli - A Step-by-Step Guide

If you're looking for a hearty and comforting dish that's perfect for a cold winter night, then look no further than Instant Pot Pasta e Fagioli. This classic Italian soup is a delicious and satisfying meal that is perfect for a family dinner or a casual get-together with friends. Pasta e Fagioli, which translates to "pasta and beans," is a simple yet flavorful dish that is sure to become a staple in your recipe rotation.

Traditionally, Pasta e Fagioli is made on the stovetop, which c...

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Ingredients

  • 1 tablespoon salted butter
  • 2 teaspoons extra-virgin olive oil
  • ½ cup frozen diced carrots
  • ¼ cup minced shallot
  • 1 tablespoon minced garlic
  • 3 ounces prosciutto, chopped
  • 2 ½ cups chicken broth
  • 1 (14.3 ounce) can cannellini beans, drained and rinsed
  • ½ cup ditalini pasta
  • ½ sprig fresh rosemary
  • 1 large California bay leaf
  • 2 sprigs thyme
  • 1 teaspoon granulated garlic
  • ⅛ teaspoon truffle salt
  • cheesecloth
  • butcher's twine

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
  • Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
  • Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.
  • Nutrition

    285 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 30mg
    • Sodium: 1449mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 11g
    • Vitamin C: 2mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 124mg