Instant Pot Pasta e Fagioli

5 from 4 votes

Hearty, Italian classic Pasta e Fagioli done in the Instant Pot is full of flavor loaded with turkey sausage, vegetables, beans, pasta, and herbs.

Course Dinner, Main Course, Soup

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 384kcal

Author Kim Peterson

Equipment

Instant Pot

Ingredients

1 tablespoon olive oil
1 pound turkey sausage , mild or spicy, removed from casings
½ onion , chopped
1 cup celery , chopped
1 cup carrots , chopped
1 tablespoon garlic , minced
1 teaspoon dried parsley
½ teaspoon each dried basil , oregano and thyme
⅛ teaspoon crushed red pepper flakes , optional
1 15-ounce can navy beans , drained and rinsed
1 15-ounce can small kidney beans , drained and rinsed
2 cups fresh tomatoes , seeded and chopped (or 15-ounce can undrained diced tomatoes)
4 cups chicken or vegetable broth
1 15-ounce can tomato sauce
12 ounces ditalini or small shell pasta , cooked al dente according to package instructions
¼ cup packed fresh basil , torn or thinly sliced, plus extra for garnish
2 tablespoons each fresh parsley and oregano , chopped, plus extra for garnish
Salt and pepper
Parmesan cheese

Instructions

On your Instant Pot, press SAUTE and add the olive oil. When hot, add the sausage. Cook about 5 minutes until browned, stirring frequently and breaking up large pieces with a wooden spoon. Transfer sausage to a clean bowl with a slotted spoon.
Add onion, celery and carrots to the pot. Cook until vegetables have softened, about 5 minutes, stirring frequently.
Next, add the garlic, dried herbs and crushed red pepper flakes. Cook 1-2 minutes more.
Return sausage to the pot. Add the beans, tomatoes, broth, and tomato sauce. Stir to combine.
Press the CANCEL button to reset the cooking program. Secure the lid and set the valve to SEALING. Press SOUP and adjust the time to 8 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. This will take 10-15 minutes.
Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Allow the pot to sit to let the pressure release naturally for 5 minutes. Then using the end of a wooden spoon and wearing an oven mitt to avoid close contact with the steam, carefully turn the pressure release to VENTING to ‘quick release’ the remaining steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely (think of it as a natural humidifier lol). The pin at the top of your IP cover will drop when all pressure has been released and is then safe to open.
Stir in pasta and fresh herbs. Season with salt and pepper. Ladle into bowls and sprinkle with parmesan cheese. Garnish with more fresh basil, oregano, and parsley as desired. Enjoy!

Notes

Slow Cooker Instructions

Heat olive oil in a large skillet over medium-high heat. Cook sausage about 5 minutes until browned, breaking up larger pieces with a wooden spoon.
Transfer sausage to slow cooker. Stir in remaining ingredients except the pasta and fresh herbs.
Cook on high for 2 hours or on low for 4 hours.
Stir in pasta and fresh herbs. Season to taste with salt and pepper. Garnish as desired.

Stovetop Instructions

Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Cook sausage about 5 minutes until browned, breaking up larger pieces with a wooden spoon. Transfer sausage to a clean bowl with a slotted spoon.
Add onion, celery and carrots to the pot. Cook until vegetables have softened, about 5 minutes, stirring frequently.
Next, add the garlic, dried herbs and crushed red pepper flakes. Cook 1-2 minutes more.
Return sausage to the pot. Add the beans, tomatoes, broth, and tomato sauce. Stir to combine. Bring to a boil then reduce heat to medium-low.
Partially cover pot with a lid and simmer soup for 20-30 minutes.
Stir in pasta and fresh herbs. Season to taste with salt and pepper. Garnish as desired.

Nutrition