If you’re looking for a comforting, hearty meal that comes together in a flash, you are going to adore this Instant Pot Pasta e Fagioli Recipe. Bursting with rich flavors from crispy pancetta, fresh veggies, tender beans, and perfectly cooked pasta, this classic Italian soup combines warmth and wholesomeness in one pot. The beauty here is not only in its taste but also how the Instant Pot makes the cooking process so effortless, letting those ingredients meld into an incredibly luscious dish that feels like a big, cozy hug in a bowl.
Ingredients You’ll Need
This Instant Pot Pasta e Fagioli Recipe relies on simple, pantry-friendly ingredients that each play a special role in creating flavor, texture, and depth. From crispy pancetta lending a savory kick, to the mix of beans adding creaminess, every component is essential to the overall magic of this dish.
- 4.4 ounce package diced pancetta: Adds smoky, salty richness that starts off the flavor base perfectly.
- 1/2 large onion, chopped: Brings sweetness and a slight crunch after sautéing to build delicious layers.
- 3 sticks celery, chopped: Offers subtle bitterness and earthiness that balances the soup.
- 3 large carrots, chopped or sliced: Adds natural sweetness and vibrant color to brighten the bowl.
- 3 cloves garlic, minced: Elevates aroma and depth with its unmistakable pungency.
- 1 (28 fluid ounce) can diced tomatoes with juices: Provides acidity and a hearty tomato base integral to Italian soups.
- 4 cups chicken broth or stock: Creates a savory, flavorful liquid foundation for simmering all ingredients together.
- 1 cup water: Helps balance concentration while adjusting soup consistency.
- 4 dashes Italian seasoning: A fragrant blend of herbs that ties every bite to traditional Italian flavors.
- 1 (15 fluid ounce) can red kidney beans, drained: Adds creaminess, protein, and a satisfying bite.
- 1 (15 fluid ounce) can white kidney beans, drained: Complements the mix with a milder, earthy texture.
- 1 cup uncooked ditalini or macaroni pasta: The perfect size for spoonfuls of pasta in every bite.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors.
- Freshly grated Parmesan cheese (optional): For a finishing touch of savory, nutty richness when serving.
How to Make Instant Pot Pasta e Fagioli Recipe
Step 1: Prep Your Ingredients
Begin by gathering and chopping all your vegetables so you’re ready to go; having each element prepped makes the cooking process smooth and stress-free. Mince your garlic, chop onion, celery, and carrots uniformly to ensure even cooking. Drain your beans to avoid excess liquid in the pot.
Step 2: Sauté the Pancetta
Hit the sauté button on your Instant Pot and let that pancetta sizzle until it crisps up and develops a gorgeous golden-brown color. This step builds the crucial savory base that flavors every spoonful of your pasta e fagioli. The rendered fat will add wonderful depth when you toss in the veggies next.
Step 3: Add the Onion and Sauté
Once the pancetta is crispy, add the chopped onion and sauté for about 3 minutes, stirring now and then. The onion will soften and mingle with the pancetta, releasing sweet, caramelized notes that boost the overall flavor complexity of your soup. You’ll start to notice the kitchen filling with a warm, inviting aroma.
Step 4: Add Remaining Ingredients and Stir
Next, add the celery, carrots, garlic, diced tomatoes (with their juices), chicken broth, water, Italian seasoning, both sets of beans, and the uncooked pasta straight into the Instant Pot. Give everything a good stir to combine well, ensuring that pasta is evenly distributed and not clumped. This even mixing is key to the perfect pasta texture after cooking.
Step 5: Pressure Cook the Soup
Secure the lid and set the valve to the sealing position. Select high pressure and cook for 8 minutes. The Instant Pot will work its magic quickly, melding the flavors while softening the pasta and veggies just right. This step is where all your ingredients transform into a beautifully cohesive, comforting soup.
Step 6: Quick Release and Season
When the cooking timer beeps, perform a quick pressure release by carefully turning the valve to venting. Once the pressure has fully released, open the lid and give the soup a gentle stir. Taste and season with salt and pepper as needed to perfect the balance.
Step 7: Serve with Parmesan
Ladle your warm, hearty bowl of Instant Pot Pasta e Fagioli Recipe into bowls and sprinkle freshly grated Parmesan on top if desired. This cheesy finish adds a luscious umami layer that simply elevates the comforting qualities of the dish.
How to Serve Instant Pot Pasta e Fagioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese is a classic way to adorn this soup, providing creamy texture and a salty kick. Fresh chopped parsley or basil also make fantastic, colorful garnishes that brighten and freshen every spoonful.
Side Dishes
Serve this hearty pasta e fagioli with warm, crusty bread to soak up the delicious broth—or a crisp green salad for contrast. A side of garlic bread or cheesy bruschetta pairs beautifully to round out the meal and keep things feeling special.
Creative Ways to Present
Try serving the soup in small crocks or shallow bowls with a drizzle of good-quality extra virgin olive oil on top for an elegant touch. For a fun twist, prepare mini bread bowls for dipping or hollowed-out rustic rolls filled with this soup to wow your guests at dinner parties.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Pasta e Fagioli Recipe keeps wonderfully in the refrigerator for 3 to 4 days. Store leftovers in an airtight container to preserve freshness and flavor. If the pasta absorbs too much broth overnight, simply stir in a splash of broth or water when reheating.
Freezing
You can freeze this soup by placing cooled portions in freezer-safe containers or heavy-duty zip-top bags. Keep in mind that the pasta might soften a bit more after freezing and thawing, but the flavors will remain rich and comforting for up to 2 months.
Reheating
Reheat leftover Pasta e Fagioli gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a little broth or water if it seems too thick. For quick reheating, microwave in short intervals, stirring in between to ensure even warming.
FAQs
Can I use vegetable broth instead of chicken broth in this Pasta e Fagioli Recipe?
Absolutely! Vegetable broth works beautifully as a vegetarian-friendly swap and will still provide plenty of flavor. Just make sure it’s a good-quality broth to keep the soup tasting rich and satisfying.
What type of pasta is best for Instant Pot Pasta e Fagioli Recipe?
Ditalini or small macaroni pasta are ideal because they cook quickly and fit perfectly in every spoonful. You can also experiment with other small shapes like elbow macaroni or small shells, but avoid large pasta that might become mushy.
Can I make this recipe vegan?
Definitely! To make a vegan version, swap pancetta for smoked mushrooms or vegan bacon alternatives, and use vegetable broth instead of chicken stock. Skip the Parmesan or use a plant-based cheese for serving.
How do I avoid overcooked pasta in this recipe?
The timing in this Instant Pot Pasta e Fagioli Recipe is designed to cook the pasta perfectly along with the soup. Make sure to use small pasta and do not increase cooking time. Performing a quick release immediately after cooking also prevents overcooking.
Is it possible to add more vegetables to the soup?
Yes! Feel free to add zucchini, spinach, or kale for extra nutrition and color. Add delicate greens like spinach after cooking, stirring them in just before serving so they stay vibrant and fresh.
Final Thoughts
This Instant Pot Pasta e Fagioli Recipe has quickly become one of my all-time favorite cozy meals to share with friends and family. With minimal prep and maximum flavor, it delivers that perfect balance of comfort and wholesome goodness through every spoonful. I cannot wait for you to try it—trust me, this hearty, soul-soothing soup will have a permanent spot in your weeknight dinner rotation!
Print
Instant Pot Pasta e Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Description
This comforting Instant Pot Pasta e Fagioli is a classic Italian soup that combines savory pancetta, hearty beans, tender pasta, and vegetables in a flavorful broth. Ready in under 30 minutes, it’s perfect for a quick weeknight meal full of traditional Mediterranean flavors.
Ingredients
Meat and Vegetables
- 1 (4.4 ounce) package diced pancetta
- 1/2 large onion, chopped
- 3 sticks celery, chopped
- 3 large carrots, chopped or sliced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups chicken broth or stock
- 1 cup water
- 4 dashes Italian seasoning
- Salt and pepper, to taste
Beans and Pasta
- 1 (15 fluid ounce) can red kidney beans, drained
- 1 (15 fluid ounce) can white kidney beans, drained
- 1 cup uncooked pasta (ditalini or macaroni)
Optional Topping
- Freshly grated Parmesan cheese for serving
Instructions
- Prep Ingredients: Prepare all ingredients by chopping the onion, celery, carrots, and mincing the garlic so they are ready for cooking.
- Sauté Pancetta: Press the sauté button on the Instant Pot, add the diced pancetta, and cook stirring occasionally until it becomes crispy and nicely browned.
- Add Onion and Sauté: Add the chopped onion to the pot with the pancetta and sauté for about 3 minutes, stirring occasionally until the onion softens and becomes translucent.
- Add Remaining Ingredients: Stir in the chopped celery, carrots, minced garlic, diced tomatoes with juices, chicken broth, water, Italian seasoning, drained red and white kidney beans, and uncooked pasta. Mix everything well to combine.
- Pressure Cook: Close the Instant Pot lid and set the steam release valve to the sealing position. Cook on high pressure for 8 minutes.
- Release Pressure and Season: When the cooking cycle finishes, perform a quick pressure release by carefully switching the valve to venting. Open the lid once pressure is fully released and season the soup with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.
Notes
- For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth.
- You can substitute other small pasta shapes like elbow macaroni for ditalini.
- If you prefer a thicker soup, use slightly less water or broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- If you don’t have an Instant Pot, this recipe can be made on the stovetop though cooking times will vary.
