Description
Instant Pot Pasta e Fagioli is a comforting Italian classic that combines tender pasta, creamy cannellini beans, and aromatic herbs in a warm, hearty dish. Perfect for busy weeknights or cozy gatherings, this quick recipe brings together rich flavors in just one pot. With a delightful blend of textures and a hint of nostalgia, it’s sure to become a family favorite.
Ingredients
Scale
- 1 cup ditalini pasta (or elbow macaroni)
- 1 can (15 oz) cannellini beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- ¼ cup grated Parmesan cheese (for serving)
Instructions
- Set your Instant Pot to the sauté function and heat olive oil. Add diced onions and sauté until translucent.
- Stir in minced garlic and Italian seasoning; cook until fragrant (about 30 seconds).
- Add diced tomatoes with juices and vegetable broth; scrape any bits from the bottom.
- Gently stir in pasta and cannellini beans, ensuring they are submerged.
- Lock the lid and set to high pressure for 5 minutes. Let it naturally release for another 10 minutes before quick-releasing any remaining pressure.
- Serve hot in bowls, topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 5mg