Instant Pot Pasta Fagioli Soup

Instant Pot Pasta Fagioli Soup is a delicious blend of pasta and beans in a tomato base soup. Its warm, hearty and a must for family dinner!

I have recently discovered the convenience of cooking in Instant Pot so I am trying my hands at it. I must say I love it. Especially I don’t have to baby sit most of the recipes.

My other Instant Pot recipes are:
Instant Pot Potato Corn Chowder
Instant Pot Herbed Masala Lentil Curry

Soups are quite frequent in my house. Its one of the easiest and wholesome dinner. I find it nutritious, satisfying and kid friendly too. This pasta soup is Italian and originated in Italy but here in United States it is commonly known as Pasta Fasul.

Its is very easy to get confused between Minestrone and fagioli soup. So, you must be wondering what is the difference between the two?

Minestrone soup is also Italian soup but consists of lots of vegetables along with pasta and beans. It has a strong flavor of garlic and onion too. Whereas, pasta fagioli soup is more about pasta and beans. Its thicker also in its consistency.

Ingredients for Instant Pot Pasta Fagioli Soup

Olive oil
Garlic
Dried Oregano
Fresh Basil
Yellow onion
Tomatoes
Tomato paste
Pinch of sugar
Colored bell pepper
Carrots
Cannellini beans
Black eyed peas
Vegetable stock
Crushed black pepper
Crushed chili flakes
Salt
Elbow shaped pasta

How to make pasta fagioli soup

Firstly, heat oil in your instant pot at saute mode and saute garlic and herbs in it.

Secondly, saute onions until they are translucent.

Then cook tomatoes, sugar and tomato paste until the tomatoes are mushy and very well cooked.

Next, add the vegetables and mix well.

Thereafter, toss in the beans.

Afterwards, pour vegetable stock and the seasonings.

Subsequently, close the lid of your instant pot and seal the valve. Change its setting to beans/chili mode or at medium pressure for 10 minutes. Once done, release the pressure and open the lid.
At this point change its setting again to saute mode and stir in pasta. Let it cook uncovered until pasta is soft for about 5-7 minutes ( Do not overcook pasta). Turn it off and enjoy!

Expert tips:

• Its better to finely chop the bell peppers and carrots because we do not want the veggies to overpower this soup.
• If possible, fresh oregano will enhance the flavor of this soup and will not be as strong in flavor as the dried ones.
• While sauteing garlic and herbs in oil make sure to keep sauteing all the time to avoid burning/over cooking.
• When sauteing onion, keep stirring with a spatula so that it is cooked until translucent and does not brown in the instant pot.
• While cooking in the instant pot keep in mind that its temperature is slightly higher than the stove top and therefore food is cooked quicker in it.

Frequently asked question:

How long does it last in the refrigerator?
This soup can be refrigerated for about 5-6 days in an air tight glass container. I have mentioned the tips to store this soup in the recipe card under notes section.
What pairs well with it?
A side salad and garlic bread pairs excellently with this soup.
Can it be cooked in different vessels?
Yes, it can be cooked on a stove top vessel as well. I have mentioned the details in the recipe card under notes section.
Can I use different types of beans if I don’t find cannellini beans?
Yes, you may use any white beans like Great Northern white beans or Navy beans.

My other Favorite Pasta Soup:
Roasted Red Pepper Pasta Soup

If you get a chance to make this recipe then please leave your feedback in the comments below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there.