Pasta Fagioli Pressure Cooker Recipe
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  1. 2 Tablespoons olive oil
  2. 2 zucchini
  3. 1 rib celery chopped
  4. 1 large carrot chopped
  5. 2 large yellow onion
  6. 1 pound ground beef or turkey
  7. 4 cups chicken broth
  8. 28 oz Diced tomatoes
  9. 1 clove garlic
  10. 1 cup white wine
  11. 1/2 teaspoon dried red pepper chili flakes optional
  12. 1 Tablespoon dried Italian seasoning
  13. 1 bay leaf
  14. 1/4 teaspoon fennel seeds
  15. 1/2 cup canned kidney beans drained and rinsed, or cooked from scratch
  16. 1/2 cup canned Great Northern beans drained and rinsed, or cooked from scratch
  17. 3 cups tomato sauce canned or homemade
  18. 28 oz canned diced tomatoes, undrained (preferably fire roasted or Italian style)
  19. 1 bag 16 oz dry cannellini beans
  20. Ditalini Pasta half of a box about 8 oz.
  21. sea salt and freshly cracked black pepper to taste
  22. 2 teaspoons balsamic vinegar to taste
  23. water as needed to thin out soup to desired consistency
  24. 2 Tablespoons fresh parsley chopped
  1. Press the SAUTE button on the Instant Pot.
  2. Allow to preheat or until it beeps.
  3. Add oil to the inner pot and saute the onions for 1-2 minutes until fragrant.
  4. Add the ground turkey, garlic and red pepper flakes.
  5. Cook and crumble until meat is brown and no longer pink.
  6. Drain any fat and return the pot back to the Instant Pot.
  7. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, bay leaf, fennel seeds, kidney beans, and zucchini.
  8. Press Cancel then close the lid.
  9. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set for 4 minutes.
  10. Turn the valve to SEALING.
  11. After the soup cooks for 3 minutes and the instant pot beeps, allow the pressure to release naturally for 2 minutes.
  12. Then turn the valve to VENT to release the pressure.
  13. Once the pressure is released, open the lid stir in the uncooked pasta.
  14. Press the SAUTE button cook for another 5-6 minutes, or until the pasta is tender and cooked.
  15. If soup is too thick for your liking, add more water as needed.
  16. Season with salt and black pepper to taste and discard bay leaf.
  17. Stir in balsamic vinegar if desired.
  18. Serve warm with bread, sprinkled Parmesan cheese and garnish with parsley if desired.
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