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5 from 1 vote

Instant Pot Pasta E Fagioli Soup

A hearty Italian soup that is a one pot meal! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: The Cookin" Chicks


  • 4 cups Water
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 1 cup Ditalini Pasta
  • 1 tbsp Olive oil
  • 1 Onion, chopped
  • 1 lb Ground Italian Sausage
  • 1 tsp Italian Seasoning
  • 1 pinch Red Pepper Flakes
  • 1/2 tsp Black Pepper
  • 6 Garlic cloves, minced
  • 2 stalks Celery, diced
  • 1 cup Carrots, chopped
  • 14.5 oz Diced Tomatoes, do not drain
  • 15 oz. Tomato Sauce
  • 15.5 oz Cannellini Beans, drained and rinsed
  • 15.25 oz Red Kidney Beans, drained and rinsed
  • 15.5 oz Garbanzo Beans, drained and rinsed
  • 1 tsp Thyme
  • 3 1/2 cups Chicken Broth
  • Garnish with: Parmesan Cheese and Basil


  • Add the water, salt, and oil to the IP.
  • Press the saute button and allow the water to heat up.
  • When water simmers, add the pasta and stir.
  • Close lid and move valve to sealed.
  • Press manual (high) for 4 minutes. Once completed, do a quick release.
  • Once pressure has released and pin drops, open lid and place pasta in colander. Rinse with cold water to complete cook process. Set aside.
  • Press saute on IP again and allow to start heating up.
  • Add the olive oil and onion. Allow to cook until onion is translucent.
  • Add in the Italian Sausage and Red Pepper Flakes cooking until meat is no longer pink and cooked through.
  • Add the Italian seasoning, pepper, carrots, and celery. Cook for about 1-2 minutes.
  • Add in diced tomatoes, tomato sauce, beans, thyme, and broth.
  • Press cancel button to turn off sauté on IP. Place lid on pot securely and move valve to sealing position.
  • Press manual (high) for 7 minutes followed by a natural release for 15 minutes. 
  • Do a quick release after the 15 minutes to release any additional pressure. Once pin drops, open lid and stir.
  • Add in the cooked pasta, Parmesan cheese, and Basil. Serve!!
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