Instant Pot Pasta E Fagioli (which means “Pasta and Beans” and also goes by Fazool “Beans”) is a hearty peasant style soup that is a traditional Italian one pot meal. This soup has many variations, and I dare say it would be hard to mess this up. Really this is Pasta e Fagioli con Salsicce (“Pasta and Beans with Sausage”), but I shortened the name so it won’t be such a mouthful (ha! Mouthful).
Originally published on Oct 16, 2017
Instant Pot Pasta e Fagioli
We are heading into Fall, and I’m starting to see the trees change colors. It’s really beautiful!
With that change comes the cold! We really felt it this morning, so I decided a hearty pot of pressure cooker Pasta E Fagioli was going to me our midday meal. I have wanted to tell you about this soup, so today is my chance!
How often do you combine pasta and beans? Me either. I just don’t usually think of it. It’s either going to be a pasta dish, or a bean dish. But if you think about it, we do combine rice and beans, so why not!
The Italians sure know what’s up! This soup has so many wonderful, yet simple ingredients. It might seem a little intimidating because the list is long, but it’s really easy!
I choose to cook the pasta first, and then make the rest of the soup. I tried this a few different ways, but this yielded the results I like. I can control the pasta’s doneness so it doesn’t end up overcooked.
You could also add the pasta after pressure cooking and use the sauté setting to cook it.
Since you need to let large pots of soup naturally release pressure, the pasta would be mush if it was in from the beginning of the soup’s cook time. No one wants that!
I hope you enjoy the Fall season, wherever you live, and enjoy this Instant Pot Pasta e Fagioli! Ciao!
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If you make this yummy pressure cooker Pasta E Fagioli, please leave me a comment and a star rating below. I’d love to know how you liked it!
Instant Pot Pasta E Fagioli (which means “Pasta and Beans” and also goes by Fazool “Beans”) is a hearty peasant style soup that is a traditional Italian one pot meal. This delicious soup has many variations.
- 4 cups Water
- 1 tsp Salt
- 1 tsp Olive Oil
- 1 cup Ditalini Pasta (4 oz) or orzo, macaroni, etc.
- 4 Slices of Bacon (4 oz weighed) chopped
- 1 Tbsp Olive Oil
- 1 Medium Size Onion, chopped
- 1 lb Italian Sausage (ground)
- 1 pinch Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 5 Garlic Cloves, (pressed or finely minced)
- 2 Stalks Celery, diced
- 1 Large Carrot, diced
- (1) 14.5 oz Can Diced Tomatoes (with liquid)
- (1) 15 oz Can Tomato Sauce
- (1) 15.5 oz Can Cannellini Beans (drained & rinsed)
- (1) 15.25 oz Can Red Kidney Beans (drained & rinsed)
- (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
- 2 Bay Leaves
- 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
- 1 Sprig of Fresh Rosemary
- 3 cups Chicken Broth (low sodium) Use 4 cups for more soup like consistency.
- 1/4 cup Flat Leaf Italian Parsley (finely chopped)
- 1 cup Parmesan Cheese (grated) plus more for garnish
- 1 Tbsp Fresh Basil Leaves, chopped (or to taste)
Add water, salt, and oil to the Instant Pot inner liner.
Press the Sauté button and let the water heat up. When the water starts to simmer, add the pasta and stir.
Close the lid and set the steam release Knob to the Sealing position.
Press the Manual (or Pressure Cook) button and the + or - button to choose 4 minutes.
When the cook cycle is done and the pot beeps, do a quick release of the pressure.
After all of the steam is out and the pin in the lid drops, open pot and drain the pasta in a colander and rinse with cold water to stop the pasta from cooking further, and then set it aside (make sure it is completely cooled).
Press the Sauté button and let the pot start warming up.
Add the bacon and cook, stirring occasionally, until done. Remove and set aside.
Add the olive oil to the pot and the onion. Cook the onion, stirring occasionally, until just starting to turn translucent.
Add sausage and red pepper and cook, breaking up the meat, until done.
Add the Italian seasoning, black pepper, garlic, celery, and carrots. Cook, stirring constantly, for 1 minute.
Add tomatoes, tomato sauce, all of the beans, bay leaves, thyme, rosemary, reserved bacon, and broth. Stir well.
Press the Cancel button to turn off the Sauté mode. Put the lid on and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and the + or - button to choose 7 minutes.
When the cook cycle is done and the pot beeps, let it do a natural release of the pressure for 15 minutes, then do a quick release of the remaining pressure. After all of the steam is out and the pin in the lid drops, open and stir the contents.
Add the reserved pasta, parsley, parmesan cheese, and basil. Stir well and let sit for a few minutes before serving.
Garnish with more parmesan cheese and serve.
If you don't want to cook your pasta first, you can add it after pressure cooking and use the sauté setting to cook it.
This recipe works best in an 8 qt pot.
Inspired by "My Italian Cottage" Kirkland Neighborhood Italian Cookbook, 1987.
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