Making this pasta e fagioli in the Instant Pot lets you get a delicious dinner on the table in a flash! Beef, beans, and pasta are simmered in a flavorful tomato broth, creating a hearty soup your family will love. If you don’t have an Instant Pot, you can follow the stove top directions.
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You know the kind of days…when Play-Doh crumbles litter the kitchen floor, when none of the littles took their naps (and they’re just SO delightful when they’re tired, right?), when somebody falls and busts their lip, and when unexpected hurdles keep coming your way.
Those are the days when dinner needs to be something quick and easy.
And around here, those days are pretty common. We would never eat if it weren’t for quick and easy meals.
It’s no secret that I’m kind of a soup fanatic. There’s just something about a warm bowl of goodness paired with some crusty bread or a good old-fashioned grilled cheese sandwich to soothe the soul.
I also love that soups can be really inexpensive yet hearty meals that make use of staple ingredients you probably already have on hand.
I’ve shared before about my love for Olive Garden soups (one of the reasons why I love this Instant Pot Zuppa Toscana), and this recipe is another perfect example.
Pasta e fagioli.
It literally means “pasta and beans,” and it’s a traditional Italian dish that has humble beginnings as a peasant food.
In this recipe, pasta e fagioli is a delicious combination of beef, beans, and pasta in a tomato broth, brought to perfection with classic Italian flavors.
For years and years, I’ve made this soup on the stove top. But recently, in an effort to get dinner on the table a little bit faster, I tried making this pasta e fagioli in the Instant Pot. The result was just as tasty, but in less time!
However, if you don’t have an Instant Pot yet, I’m including directions for making it on the stove top as well.
Tips for Making Pasta e Fagioli in the Instant Pot
One of the tricks to cooking with pasta in the Instant Pot is to not cook it too long, or else it will become mushy. It’s also important not to use teeny tiny pasta that could clog the valve. I used classic ditalini pasta in this version, but you could always use elbow macaroni or shells if you prefer.
The general rule of thumb when it comes to pasta in the Instant Pot is to take the recommended cook time (from the instructions on the box) and divide it in half, then use that as your cook time on LOW pressure. Or you can cook it at HIGH pressure, as I do in this recipe, by cutting another minute or two off the cook time to make sure your pasta doesn’t get too soft.
This Instant Pot pasta e fagioli will not disappoint–enjoy!
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