Instant Pot® Pasta e Fagioli

Pasta e fagioli is a classic Italian soup with beans, pasta, and vegetables that can be made in under an hour in the Instant Pot®.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

Step 3

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.

Step 4

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.

Step 5

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.