Instant pot Pasta e Fagioli (Pasta and beans)

This Instant pot vegan Pasta e Fagioli is a wholesome one-pot meal that is easy to make and an ideal weeknight dinner!

I love to experiment with different cuisines at home, and after Indian food, Italian flavors are our favorite and liked by everyone at home.

I have inspired this recipe from here and altered it according to our taste. This is not an authentic Italian soup but tastes delicious with full of flavors.

With pasta, beans, and veggies, this is a meal by itself that is so easy, and you can make it even on busy weeknights or for relaxing weekends.

Though I made this recipe in an Instant pot, you can also make this recipe on the stovetop.

I love my Instant pot as it helps me to make my dinner even on my busy days. Unlike the stovetop method, this will be hands-free and makes it ideal for busy days.

Do check out my instant pot vegetarian recipes post to know how I use Instant pot to make healthy recipes at home.

How to make Instant pot Pasta e Fagioli:

• Start Instant pot in saute mode and add cooking oil.

• Once it is hot, add bay leaves, garlic, and onion to it. Fry the onions for a couple of minutes until they turn light pink.

• To these onions, add the chopped carrots and mix them well.

• Now add the crushed tomatoes, pepper powder, salt, and dried oregano to the pot. Give the mixture a good stir and let it cook further for a couple of minutes.

• To this tomato mixture, now add the boiled beans and stir it well. I have used red kidney beans. You can use any beans like white beans, pinto beans.

• Measure the water and add it to the pot. If required, deglaze the pot to avoid the burn signal.

• Add the pasta to this bean mixture and mix it well.

• Please switch off the saute mode and start the instant pot again on manual or pressure cook mode, and cook it for 4 minutes on high pressure.

• Once the instant pot beep, switch it off. Wait for 5 minutes and release the pressure carefully. Removing the pressure manually will not overcook the pasta.

• Now add the chopped kale and chiffonade basil and close the instant pot with its lid for 5 minutes. The residual heat will be enough to cook the kale. If you wish, you can start the instant pot in saute mode and cook it for 2 to 3 minutes.

• Easy and quick instant pot vegan Pasta e Fagioli is ready to serve! 

How to serve and store this Pasta e Fagioli:

• Garnish the soup with olive oil or nuts of your choice or avocado, and enjoy it hot as it is! As this soup has pasta, beans, and veggies, this is a complete meal by itself.
• If you don't mind being vegan, you can also top this soup with cheese or sour cream.
• You can store this soup in the refrigerator for two days. If storing in the freezer, store in individual-sized portions and thaw it when required.

Recipe Notes and variations:

• To make a creamy soup, blend half a cup of beans using one cup of water into a smooth paste. Add this paste along with pasta and cook the soup. You can use an immersion blender or regular blender to blend the beans. 
• To make this recipe gluten-free, use gluten-free pasta and adjust the cooking times accordingly.
• I used regular macaroni pasta in this recipe. Traditional Pasta e Fagioli uses ditalini pasta variety. You can use any small pasta variety like elbow macaroni, Tubetti.
• You can add celery and Italian parsley to add more flavor to this soup.
• I used water in this recipe, though you can make this with vegetable broth. When using vegetable broth, use salt with caution. 
• This soup has stew-like consistency. You can add more water to adjust the consistency as per your liking.
• If you don't mind it being vegan, you can top this soup with some grated cheese.

You will also love my other soup and curry recipes using an Instant Pot. Check them out!

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