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5.0 from 6 votes

Instant Pot Pasta e Fagioli Recipe

Easy Pasta e Fagioli Soup Recipe made in the Instant Pot. You'll love this hearty comfort food with the trifecta of meat, pasta, and vegetables!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 servings
Calories: 292 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 pound ground beef
  • 1 Tablespoon olive oil
  • 1 medium onion diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic pressed
  • 1 can diced tomatoes, not drained 14.5 ounce
  • 1 can tomato sauce 15 ounce
  • 32 ounce beef broth
  • 2 cups water
  • 1 cup ditalini pasta
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon Italian seasoning
  • 1 can Great Northern Beans, rinsed and drained 15 ounce
  • 1 can Kidney beans, rinsed and drained 15 ounce
  • ¼ cup fresh parsley chopped
  • ¼ cup shredded Parmesan cheese

Instructions

    Cup of Yum
  1. Turn on Instant Pot and select "SAUTE." Add ground beef and cook until browned. Drain liquid and remove meat to paper towel lined plate. Set aside.
  2. Add olive oil, onion, carrots, celery and garlic to the instant pot while still on saute. Cook for about 5 minutes, stirring frequently until vegetables have softened slightly.
  3. Add the beef broth to the pot while still on saute. Deglaze the pot by scraping the bits of browned meat and vegetables off the bottom. This takes only a few seconds, but is an important step! Select "cancel."
  4. Now add the beef back to the pot, as well as the diced tomatoes, tomato sauce, remaining beef broth, water, ditalini pasta, salt, pepper, red pepper flakes, and Italian seasoning. Give a quick stir.
  5. Lock the lid in place, turn on High Pressure and cook time of 4 minutes.
  6. When cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release. 
  7. Open the lid after pressure releases and add one can of Great Northern Beans and one can of Kidney beans (both drained and rinsed). 
  8. Give the soup and stir and serve with parmesan cheese and fresh parsley.

Notes

  • Swap out the kidney beans for Cannellini beans. For whatever reason, I find the white beans to be a little creamier and kid friendly!
  • Be sure to deglaze the pot with the beef broth. Failure to do so could result in a “burn” notice. Those bits of meat and veggies stuck on the pan can trigger this notice.
  • During the quick pressure release, if it becomes messy, instill a “controlled” pressure release by turning the valve knob open and close. I will sometimes cover the top of the valve with a thin tea towel, tenting it over the valve with my hands to keep the “liquid” from spraying all over my kitchen.
  • DO NOT SKIP PARSLEY. It really does add flavor to this soup!
  • Leftover soup can be kept in refrigerator in an airtight container for 3-5 days. The noodles may get extra soft when reheating, but the flavor is still delicious!

Nutrition Information

Calories 292kcal (15%) Carbohydrates 21g (7%) Protein 23g (46%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 53mg (18%) Sodium 881mg (37%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 21g 7%
Protein 23g 46%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 53mg 18%
Sodium 881mg 37%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.