Instant pot Pasta e Fagioli (Italian 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!
Servings 6
Equipment
- Instant Pot
Ingredients
- 1 cup macaroni pasta (4 oz pasta)
- 2 cups crushed tomatoes 1 pound fresh tomoatoes or one 15oz can
- 3 cups cooked kidney beans
- 3 cups water
- 2 cups kale chopped
- 2 carrots diced
- 1 small onion chopped finely
- 2 tablespoon cooking oil
- 2 tablespoon olive oil for garnishing
- 1 tablespoon chopped garlic
- 2 bay leaves
- 1 teaspoon dried oregano
- Pepper powder to taste
- Salt to taste
- A handful of basil leaves
Instructions
- 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.
- Easy and quick instant pot vegan Pasta e Fagioli is ready to serve!