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Instant Pot® Pasta e Fagioli
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Quick and delicious Instant Pot® Italian soup with beans, pasta, and veggies - ready in under an hour!
Ingredients:
  • 1 tablespoon salted butter
  • 2 teaspoons extra-virgin olive oil
  • 0.5 cup frozen diced carrots
  • 0.25 cup minced shallot
  • 1 tablespoon minced garlic
  • 3 ounces prosciutto, chopped
  • 2.5 cups chicken broth
  • 1 (14.3 ounce) can cannellini beans, drained and rinsed
  • 0.5 cup ditalini pasta
  • 0.5 sprig fresh rosemary
  • 1 large California bay leaf
  • 2 sprigs thyme
  • 1 teaspoon granulated garlic
  • 0.125 teaspoon truffle salt
  • cheesecloth
  • butcher's twine
Instructions:
  • - Heat up your multi-functional pressure cooker like an Instant Pot® on the Saute setting. Toss in butter, olive oil, carrots, shallot, and garlic. Sauté for 5 minutes. Introduce the prosciutto and continue sautéing for an additional 3 minutes. Stir in the chicken broth, cannellini beans, and pasta.
  • Create a flavor bundle by wrapping rosemary, bay leaf, and thyme in cheesecloth and tying with butcher's twine. Drop it into the soup.
  • Switch off Saute mode. Seal the lid securely and set to high pressure as per the manufacturer's instructions. Cook for 7 minutes and allow pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions for natural pressure release for about 10 minutes, then carefully quick-release the remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Enhance soup with garlic granules and truffle salt before serving. Remember to discard bouquet garni before serving.

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