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
Scale
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.
