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Instant Pot Pasta e Fagioli

This Instant Pot pasta e fagioli soup recipe is easy, hearty, and comforting. A big batch is ready in less than 40 minutes!

Prep Time
10 mins
Cook Time
10 mins
Inactive time
10 mins
Total Time
36 mins
Servings: 6
Course: Soup
Cuisine: Italian-American Fussion

Ingredients

  • 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
  • 1 (28 fluid ounce) can diced tomatoes with juices
  • 4 cups chicken broth/stock
  • 1 cup water
  • 4 dashes Italian seasoning
  • 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)
  • salt & pepper to taste
  • freshly grated Parmesan cheese for serving (optional)

Instructions

    Cup of Yum
  1. Prep your ingredients. 
  2. Press the sauté button on your Instant Pot and sauté the pancetta until it starts to get crispy and browned.
  3. Add the onion and sauté for another 3 minutes or so, stirring occasionally.
  4. Add the rest of the ingredients to the Instant Pot and give it a good stir.
  5. Close the lid, set the valve on "sealing" and cook on high pressure for 8 minutes.
  6. Once the countdown has finished, do a quick pressure release. Season with salt & pepper if needed.
  7. Serve with freshly grated parm on top if desired!

Notes

  • The pasta in these types of soup tends to soak up the broth, so you may want to add more broth/stock when reheating leftovers.
  • Inactive time indicates the time it takes the Instant Pot to get up to pressure.
  • Serves 6+ depending on how big your portions are.
  • Don't own an Instant Pot? Try my stovetop version.
  • I use this 6-quart Instant Pot.