Who’s up for a cozy, belly-warming bowl of Pasta e Fagioli? This rustic, brothy Italian goodness has the power to chase away any chill and brighten even the rainiest of days! If you are one for hearty, chunky soups that bring to mind the comfy ambience of a rustic Italian trattoria, then this Instant Pot Pasta e Fagioli is going to be an absolute hit in your kitchen. There’s really no occasion that isn’t perfect for a warm bowl of this hearty pasta and beans soup. It’s perfect for weeknights, weekends, or even when you’ve got family and friends over. And did I mention how effortless it makes weekly meal-planning look? Oh yes!
The beauty of this Instant Pot version of your favorite Pasta e Fagioli rests in the convenience and time it saves you. Plus, it gives that slow-stewed flavor in just a fraction of the time. All this talk about this delish soup must have you drooling, right? So, let’s not waste any more time and get right into it. Here’s all you need to know:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Well, that’s it for the introduction folks. Put on your apron, ready your Instant Pot and let’s embark on this Italian culinary journey together.
Ingredients & Equipment You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 cups cubed cooked ham
- 1 cup elbow macaroni
- Two 14 oz cans cannellini beans
- 4 cups chicken broth
The olive oil brings out a rich Italian flavor, while the onion, garlic, carrot and celery create the traditional mirepoix base providing a flavorful foundation to our soup. The cannellini beans add a creamy texture offsetting the chewiness of the macaroni and ham. If you can’t find cannellini beans, Great Northern beans or Navy beans could also be used.
How To Make Instant Pot Pasta e Fagioli
- Set your Instant Pot to saut�� mode, and heat the olive oil. Add the onion, carrot, celery, and garlic into the pot and saut�� until the veggies are soft.
- Add the ham and continue to saut�� until slightly browned. Then, add the beans and broth, and stir well.
- Close the lid and seal the vent. Set your Instant Pot to manual high pressure for 10 minutes.
- When the time is up, do a quick release, and then stir in the elbow macaroni. Close the lid and seal the vent again, and cook on high for another 4 minutes.
- Perform another quick release, stir well, season to taste, and serve hot!
Tips For The Best Results
- Feel free to add a little spinach or kale for extra nutrients.
- You can replace the ham with sausage or bacon for a smoky flavor.
Storage Tips
- Leftovers can be stored in airtight containers in the fridge for up to two days.
- You can freeze the soup for up to one month.
Frequently Asked Questions
Q: Can I use another type of meat instead of ham?
A: Absolutely! Bacon, sausage or even shredded chicken would work just as well here.
Q: What if I don’t have an Instant Pot?
A: No worries; you can cook this in a regular stovetop pot over medium heat, but the cooking time would increase significantly.
Nutritional Facts of Instant Pot Pasta e Fagioli
The nutritional values for this dish are approximately: 250 calories per serving, 10g of fat, 30g of carbohydrates, and 15g of protein.
And that, my fellow foodies, wraps up our cozy Italian cooking adventure. Instant Pot Pasta e Fagioli is a treat for the palate and a comfort for the soul. Now dig into that bowl of comfort and let it transport you straight to an Italian grandma’s kitchen. Buon appetito!
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