This Instant Pot Pasta e Fagioli is my go-to when I need a hearty, flavorful meal fast. It’s loaded with pasta, beans, and veggies in a rich tomato broth, all made in just 30 minutes. The Instant Pot does the hard work while you sit back, and the result is a cozy, Italian-inspired dish that tastes like it’s been simmering for hours. Turn your Instant Pot to the sauté setting and add 3 tablespoons of olive oil. Let it heat up for a few seconds. Add 1 large chopped onion, 2 chopped celery stalks, 2 chopped carrots, and 3 minced garlic cloves. Stir and sauté for about 1 minute, just until the onion starts to soften a bit. Tip: Sautéing the veggies first adds a depth of flavor to the soup that you just can’t skip! Next, add 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of chili garlic sauce (or hot sauce), and 1 tablespoon of chopped fresh rosemary. Stir in a 15.5-ounce can of drained and rinsed cannellini beans, 5 ounces of pasta (like rotini, gemelli, or elbow macaroni), a 14-ounce can of diced tomatoes, 4 cups of low-sodium chicken broth, 2 bay leaves, and if you have one, toss in a Parmesan rind. Tip: That Parmesan rind? It’s going to add a whole lot of rich, savory flavor to your soup. If you don’t have one, no worries, but if you do, throw it in! Close the Instant Pot lid and set it to high pressure (Manual setting) for 3 minutes. Once the cooking cycle finishes, let the Instant Pot naturally release the pressure for about 10 minutes. If you’re in a hurry, you can quick release, but just be careful! Tip: The natural release lets the flavors meld together, and it’s a bit gentler on the soup, especially with all the pasta. Open the lid and carefully remove the Parmesan rind and bay leaves. Give the soup a good stir and taste for seasoning. Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve warm.
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