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Name: Pasta e Fagioli Instant Pot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound Italian Ground Pork Sausage Mild or spicy; 15 oz can Great Northern Beans Drained and Rinsed; 15 oz can Kidney Beans Drained and Rinsed; 14 oz can Diced tomatoes with juices/basil, oregano, garlic; 8 oz can Tomato Sauce; 2 tablespoons tomato paste diluted in about 4 tablespoons water; 1 cup onion roughly chopped; 1.5 tablespoons minced garlic; 3/4 cup carrot roughly cubed; 3/4 cup celery roughly chopped (2 sticks); 3 tablespoon olive oil; 1 cup Ditalini pasta; Salt to taste; 1 teaspoon paprika; 1/4 teaspoon oregano; 1/2 teaspoon Italian seasoning; 1.5 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 1 tablespoon Worcestershire sauce; 6 cups chicken stock 7-7.5 cups for a thinner soup; Parsley fresh flat leaf parsley chopped, use a handful; extra virgin olive oil drizzle the soup; Parmesan cheese grated; Crushed black pepper

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INGREDIENTS

1 pound Italian Ground Pork Sausage ; Mild or spicy
15 oz can Great Northern Beans ; Drained and Rinsed
15 oz can Kidney Beans ; Drained and Rinsed
14 oz can Diced tomatoes ; with juices/basil, oregano, garlic
8 oz can Tomato Sauce
2 tablespoons tomato paste ; diluted in about 4 tablespoons water
1 cup onion ; roughly chopped
1.5 tablespoons minced garlic
3/4 cup carrot ; roughly cubed
3/4 cup celery ; roughly chopped (2 sticks)
3 tablespoon olive oil
1 cup Ditalini pasta
Salt to taste
Seasonings
1 teaspoon paprika
1/4 teaspoon oregano
1/2 teaspoon Italian seasoning
1.5 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
Liquid
6 cups chicken stock ; 7-7.5 cups for a thinner soup
Garnish
Parsley ; fresh flat leaf parsley chopped, use a handful
extra virgin olive oil ; drizzle the soup
Parmesan cheese ; grated
Crushed black pepper

Servings

INSTRUCTIONS

1. Set the Instant Pot on SAUTE & set it on HIGH heat. Add oil. When the oil becomes hot gently release the ground meat and saute the meat until nicely browned. Stir frequently with a spatula.

2. Once the meat is well-browned, add the chopped onion and garlic and saute for about a minute.

3. Now, throw in the chopped carrots and celery and give everything a good stir. Saute for another minute.

4. Pour in the Stock. De-glaze the pot very well, scraping the sides & the bottom of the pot with the help of a spatula. This will loosen any stuck food particles and prevent the BURN error.

5. Next, add all the seasonings like paprika, oregano, Italian seasoning, Worcestershire sauce, red pepper flakes & salt. Give everything in the pot a good stir.

6. Add the tomatoes, canned beans (rinsed and drained), pasta. Give everything in the pot a very good mix.

7. CANCEL the SAUTE function. Close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for just 4 minutes. The pressure will take some time to build because it's a large quantity soup.

8. Once the Pressure cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by manually moving the valve from SEALING to the VENTING position. Open the lid carefully.

9. The amazing wholesome Instant Pot Pasta e Fagioli is ready. You need to serve the soup almost immediately because the longer the pasta sits in the soup, the more it gets overcooked & turns mushy.

10. Garnish with some chopped fresh parsley, crushed black pepper, grated parmesan and drizzles of extra virgin olive oil.. Dig in!

NOTES

If you plan to store it in the fridge, I would skip cooking the pasta in the soup. Cook the pasta separately and mix in the soup bowl while serving. You also can sub the kidney beans with garbanzo beans.

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Pasta e Fagioli Instant Pot

1 pound Italian Ground Pork Sausage Mild or spicy
15 oz can Great Northern Beans Drained and Rinsed
15 oz can Kidney Beans Drained and Rinsed
14 oz can Diced tomatoes with juices/basil, oregano, garlic
8 oz can Tomato Sauce
2 tablespoons tomato paste diluted in about 4 tablespoons water
1 cup onion roughly chopped
1.5 tablespoons minced garlic
3/4 cup carrot roughly cubed
3/4 cup celery roughly chopped (2 sticks)
3 tablespoon olive oil
1 cup Ditalini pasta
 Salt to taste
 Seasonings
1 teaspoon paprika
1/4 teaspoon oregano
1/2 teaspoon Italian seasoning
1.5 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
 Liquid
6 cups chicken stock 7-7.5 cups for a thinner soup
 Garnish
 Parsley fresh flat leaf parsley chopped, use a handful
 extra virgin olive oil drizzle the soup
 Parmesan cheese grated
 Crushed black pepper

1.  Set the Instant Pot on SAUTE & set it on HIGH heat.  Add oil.  When the oil becomes hot gently release the ground meat and saute the meat until nicely browned.  Stir frequently with a spatula.
2.  Once the meat is well-browned, add the chopped onion and garlic and saute for about a minute.
3.  Now, throw in the chopped carrots and celery and give everything a good stir.  Saute for another minute.
4.  Pour in the Stock.  De-glaze the pot very well, scraping the sides & the bottom of the pot with the help of a spatula.  This will loosen any stuck food particles and prevent the BURN error.
5.  Next, add all the seasonings like paprika, oregano, Italian seasoning, Worcestershire sauce, red pepper flakes & salt.  Give everything in the pot a good stir.
6.  Add the tomatoes, canned beans (rinsed and drained), pasta.  Give everything in the pot a very good mix.
7.  CANCEL the SAUTE function.  Close the lid of the Instant Pot.  Seal the Valve and PRESSURE COOK on HIGH for just 4 minutes.  The pressure will take some time to build because it's a large quantity soup.
8.  Once the Pressure cooking cycle is over the Instant Pot will begin to beep.  Immediately perform a quick pressure release by manually moving the valve from SEALING to the VENTING position.  Open the lid carefully.
9.  The amazing wholesome Instant Pot Pasta e Fagioli is ready.  You need to serve the soup almost immediately because the longer the pasta sits in the soup, the more it gets overcooked & turns mushy.
10.  Garnish with some chopped fresh parsley, crushed black pepper, grated parmesan and drizzles of extra virgin olive oil.. Dig in!

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Nutrition

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Serving Size: 1 Serving (2020g)
Recipe Makes: 6 Servings

Calories: 2129
Calories from Fat: 994 (47%)

Amt Per Serving		% DV

	Total Fat 110.4g	147 %
	Saturated Fat 63.8g	319 %
	Monounsaturated Fat 35.6g
	Polyunsanturated Fat 5g
Cholesterol 432.3mg		133 %
Sodium 2963.6mg		102 %
Potassium 4931.2mg		130 %
Total Carbohydrate 178.9g		53 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 177.3g
Protein 109.4g		156 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2129

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