Italian > Instant Pot

Instant Pot Pasta Fagioli Recipe

Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz ditalini pasta
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)

Special equipment needed:
- Instant Pot pressure cooker

Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and let it heat up.
2. Add the onion, garlic, celery, and carrots to the pot. Sauté for 3-4 minutes, or until the vegetables are slightly softened.
3. Add the diced tomatoes, cannellini beans, kidney beans, chicken or vegetable broth, oregano, basil, salt, and black pepper to the pot. Stir to combine.
4. Add the ditalini pasta to the pot and stir to combine.
5. Close the Instant Pot lid and turn the valve to the "Sealing" position.
6. Select the "Manual" or "Pressure Cook" function and set the timer for 8 minutes.
7. When the cooking time is up, do a quick release of the pressure by turning the valve to the "Venting" position.
8. Once the pressure has released and the valve has dropped, carefully open the Instant Pot lid.
9. Stir in the grated Parmesan cheese.
10. Serve hot, garnished with fresh parsley if desired.


Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
5. Temperature:
Instant Pot pressure cooker
Serving size:
4-6 servings

Nutritional information:
Calories: 320
Fat: 6g
Carbohydrates: 51g
Protein: 16g
Fiber: 10g
Sugar: 7g

Substitutions for ingredients:
- You can use any small pasta shape instead of ditalini.
- You can use any type of beans you like, such as navy beans or pinto beans.
- You can use fresh herbs instead of dried, but use three times as much.

Variations:
- Add chopped kale or spinach to the pot for extra nutrition.
- Use ground beef or turkey instead of beans for a meatier version.
- Add a can of tomato sauce for a thicker, saucier soup.

Tips and tricks:
- Be sure to rinse the beans before adding them to the pot to remove any excess salt or starch.
- If you prefer a thicker soup, use less broth or add more pasta.
- If you prefer a thinner soup, add more broth or water.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in an airtight container for up to 3 months.

Reheating instructions:
- Reheat leftover soup in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of Parmesan cheese and fresh parsley on top.

Garnishes:
- Fresh parsley
- Grated Parmesan cheese

Pairings:
- Garlic bread
- Salad

Suggested side dishes:
- Garlic bread
- Salad

Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more pasta or let it simmer for a few minutes to thicken.

Food safety advice:
- Be sure to follow the Instant Pot instructions carefully to avoid injury.
- Be sure to cook the soup to the proper temperature to avoid foodborne illness.

Food history:
- Pasta e fagioli is a traditional Italian soup made with pasta and beans.

Flavor profiles:
- Savory
- Tomato-y
- Herby
- Cheesy

Serving suggestions:
- Serve hot with garlic bread and a salad for a complete meal.

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Region: Italian

Taste: Savory, Tangy, Herbal, Rich, Hearty