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Instant Pot Pasta E Fagioli is a rustic and hearty Italian peasant soup. With sausage, beans, pasta, and tomato, it is a perfect Fall comfort food. simplyhappyfoodie.com #instantpotrecipes #pastaefagioli #instantpotpastaefagioli #fazool #instapotsoup

Instant Pot Pasta E Fagioli

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.

Course Soup
Cuisine Italian
Keyword pressure cooker pasta e fagioli recipe
Prep Time 25 minutes
Cook Time 20 minutes
Resting/NPR 25 minutes
Total Time 1 hour 15 minutes
Servings 8 (1 1/2) cup servings
Calories 557 kcal
Author Sandy Clifton

Ingredients

For the Pasta

  • 4 cups Water
  • 1 tsp Salt
  • 1 tsp Olive Oil
  • 1 cup Ditalini Pasta (4 oz) or orzo, macaroni, etc.

For the Soup

  • 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.

To Finish

  • 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)

Instructions

Cook the Pasta

  1. Add water, salt, and oil to the Instant Pot inner liner.

  2. Press the Sauté button and let the water heat up. When the water starts to simmer, add the pasta and stir.

  3. Close the lid and set the steam release Knob to the Sealing position.

  4. Press the Manual (or Pressure Cook) button and the + or - button to choose 4 minutes.

  5. When the cook cycle is done and the pot beeps, do a quick release of the pressure.

  6. 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).

Make the Soup

  1. Press the Sauté button and let the pot start warming up.

  2. Add the bacon and cook, stirring occasionally, until done. Remove and set aside.

  3. Add the olive oil to the pot and the onion. Cook the onion, stirring occasionally, until just starting to turn translucent.

  4. Add sausage and red pepper and cook, breaking up the meat, until done.

  5. Add the Italian seasoning, black pepper, garlic, celery, and carrots. Cook, stirring constantly, for 1 minute.

  6. Add tomatoes, tomato sauce, all of the beans, bay leaves, thyme, rosemary, reserved bacon, and broth. Stir well.

  7. Press the Cancel button to turn off the Sauté mode. Put the lid on and set the steam release knob to the Sealing position.

  8. Press the Manual (or Pressure Cook) button and the + or - button to choose 7 minutes.

  9. 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.

  10. Add the reserved pasta, parsley, parmesan cheese, and basil. Stir well and let sit for a few minutes before serving.

  11. Garnish with more parmesan cheese and serve.

Recipe Notes

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.