Instant Pot Pasta e Fagioli
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This Instant Pot Pasta e Fagioli is my secret to cozy, hearty Italian soup in 30 minutes flat. It’s loaded with pasta, beans, and veggies in a rich tomato broth and it tastes like it simmered all afternoon.
My Cozy Weeknight Soup Fix
The second the weather cools down, I start craving big bowls of cozy soup, and this Instant Pot Pasta e Fagioli is one of my favorites. It’s my ultimate feel-good meal: hearty beans, pasta, and veggies all in a rich tomato broth that tastes like it simmered all day, but really, it’s just 30 minutes in the Instant Pot.
I make this one a lot on chill weeknights and both Remo and I love it, plus it makes us feel real good. It’s really easy to make, the Instant pot does all the heavy lifting while I grab some bread, pour a glass of wine, and wait for that “soup’s ready” moment.
Why You’ll Love This Instant Pot Pasta e Fagioli
- Hearty and filling: Beans, pasta, and veggies make this a full meal in one pot, no extra sides required.
- Ready in 30 minutes: Weeknight friendly, but tastes like it simmered all day.
- One pot: Easy to cook, easy to clean up!
- Effortless: That tomato broth plus Parmesan rind (if you have one) = rich, cozy goodness.
- Total customizable: Add sausage, skip the meat, toss in extra veggies, your kitchen, your rules!
Ingredients and Tips
- Prep first. Everything moves so much faster and easier if you prep all your veggies first because once you start cooking, everything moves real quick.
- Don’t skip the sauté. Take a minute to cook the onion, celery, carrot and garlic because this make the base of the soup so much more flavorful.
- Parmesan rind. This is my secret ingredient so if you have one, toss it in. I actually saw Parmesan rinds for sale at our local Italian store, so if you have an Italian store where you live, check it out.
- Choose the right pasta. Smaller shapes are good like rotini, ditalini, or elbow macaroni. They cook evenly and soak up all that tomatoey goodness.
- Natural release is key. Let the pressure come down on its own for about 10 minutes. This gives the flavors a chance to deepen.
Turn your Instant Pot to the sauté setting and add 3 tablespoons of olive oil. Let it heat up for a few seconds. Add 1 large chopped onion, 2 chopped celery stalks, 2 chopped carrots, and 3 minced garlic cloves. Stir and sauté for about 1 minute, just until the onion starts to soften a bit.
Tip: Sautéing the veggies first adds a depth of flavor to the soup that you just can’t skip!
Next, add 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of chili garlic sauce (or hot sauce), and 1 tablespoon of chopped fresh rosemary. Stir in a 15.5-ounce can of drained and rinsed cannellini beans, 5 ounces of pasta (like rotini, gemelli, or elbow macaroni), a 14-ounce can of diced tomatoes, 4 cups of low-sodium chicken broth, 2 bay leaves, and if you have one, toss in a Parmesan rind.
Tip: That Parmesan rind? It’s going to add a whole lot of rich, savory flavor to your soup. If you don’t have one, no worries, but if you do, throw it in!
Close the Instant Pot lid and set it to high pressure (Manual setting) for 3 minutes. Once the cooking cycle finishes, let the Instant Pot naturally release the pressure for about 10 minutes. If you’re in a hurry, you can quick release, but just be careful!
Tip: The natural release lets the flavors meld together, and it’s a bit gentler on the soup, especially with all the pasta.
Open the lid and carefully remove the Parmesan rind and bay leaves. Give the soup a good stir and taste for seasoning. Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve warm.
Instant Pot
I love using my Instant Pot, and it’s probably one of my most used appliances in my kitchen. I have the 6-quart Instant Pot which is big enough for all the recipes I’ve shared with you.
How To Serve
This Instant Pot Pasta e Fagioli is a hearty dish on its own, but I love serving it with something to soak up all that delicious broth or add a bit of crunch on the side. Here are some ideas to serve alongside this soup:
Easy Garlic Bread
Antipasto Platter
Easy Focaccia
Olive Tapenade
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and leave out the Parmesan rind (or use a vegetarian one). It’s just as hearty and delicious.
Can I use dried beans?
You can, but it’ll take longer. Cook the beans first in the Instant Pot or on the stove until tender, then add them to the soup. Canned beans keep this recipe quick and easy.
Can I add meat?
Yes! Brown some Italian sausage or ground beef in the Instant Pot before sautéing the veggies. It adds a rich, meaty depth to the soup.
Can I cook the pasta separately?
For sure. If you don’t like pasta sitting in the broth (it can soak up liquid over time), cook it on the side and add it to each bowl right before serving.
Can I freeze it?
Yes! Just know the pasta might get a little soft when reheated. For best results, freeze the soup without the pasta and add freshly cooked pasta when serving.
How long does it keep?
Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
More Delicious Instant Pot Recipes
- Chicken Noodle Soup
- Chicken Shawarma
- Butter Chicken
- Swedish Meatballs
- Mongolian Beef
- Zuppa Toscana
- Instant Pot Beef Stew
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Instant Pot Pasta e Fagioli
Video
Ingredients
- 3 tablespoons olive oil
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 2 medium carrots (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons chili garlic sauce (or hot sauce)
- 1 tablespoon rosemary (fresh, chopped)
- 15.5 ounces cannellini beans ((white kidney beans), drained and rinsed)
- 5 ounces pasta (such as rotini, gemelli, or elbow macaroni)
- 14 ounces diced tomatoes
- 4 cups chicken broth (low sodium)
- 2 bay leaves (dried)
- 1 parmesan rind (optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, carrots and garlic. Stir and saute for about 1 minute until the onion softens a bit.
- Add the remaining ingredients to the instant pot and stir.
- Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the Parmesan rind, then garnish with parsley, Parmesan cheese and serve warm.
Equipment
Notes
- If you don’t have cannellini beans, you can substitute with great northern or navy beans.
- Feel free to adjust the spice level by adding more or less chili garlic sauce.
- For extra flavor, toss in a Parmesan rind while cooking and remove it before serving.
- If the soup thickens too much after sitting, just add a bit more broth when reheating.
- This soup freezes well, but the pasta might get soft. For best results, cook the pasta separately if you plan to freeze.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
