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This Instant Pot pasta e fagioli soup recipe is easy, hearty, and comforting. A big batch is ready in less than 40 minutes!

close-up of Instant Pot classic Italian pasta and bean soup (pasta e fagioli) in a white bowl

I recently made a stovetop pasta e fagioli recipe, and I figured why not make one for the Instant Pot? This soup lends itself well to pressure cooking because it helps concentrate flavors in a relatively short amount of time. It also frees up your stove, and you don’t have to worry about stirring the soup while cooking it.

This electric pressure cooker pasta e fagioli recipe is extra delicious served with some freshly grated parmesan cheese on top.

Instant Pot pasta e fagioli soup with vegetables, pancetta, beans, pasta, and a tomato broth in two white bowls

What’s pasta e fagioli?

Pasta and beans! This Italian soup is a classic for a reason. It’s easy to make and simply delicious.

Pasta e fagioli’s main ingredients are:

  • Pancetta (a salty Italian bacon) adds wonderful flavor, but you could use regular bacon if you wish.
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Diced tomatoes
  • Beans
  • Pasta

an electric pressure cooker with Instant Pot pasta e fagioli soup and a ladle

How to make Instant Pot pasta e fagioli

  • Sauté pancetta until crispy;
  • Add the onion and sauté until softened;
  • Add the remaining ingredients to your IP;
  • Close the lid, set the valve on “sealing”, and cook on high pressure for 8 minutes.
  • Once it’s done, do a quick pressure release.


You may also like my vegetarian pasta fagioli soup (for the Crockpot).

white bowl with pasta e fagioli soup

More Instant Pot soups to try:

I just love this warming winter soup. Have you tried it?

Questions? Let me know in the comments below.

Pasta e fagioli soup is easy to make in your Instant Pot! Pasta, beans, veggies, and pancetta make one cozy and flavorful soup that the whole family will love. 
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Instant Pot Pasta e Fagioli

This Instant Pot pasta e fagioli soup recipe is easy, hearty, and comforting. A big batch is ready in less than 40 minutes!
Prep: 10 minutes
Cook: 16 minutes
Inactive time: 10 minutes
Total: 36 minutes
Servings: 6


  • 1 (4.4 ounce) package diced pancetta
  • 1/2 large onion chopped
  • 3 sticks celery chopped
  • 3 large carrots chopped or sliced
  • 3 cloves garlic minced
  • 1 (28 fluid ounce) can diced tomatoes with juices
  • 4 cups chicken broth/stock
  • 1 cup water
  • 4 dashes Italian seasoning
  • 1 (15 fluid ounce) can red kidney beans drained
  • 1 (15 fluid ounce) can white kidney beans drained
  • 1 cup uncooked pasta (ditalini or macaroni)
  • Salt & pepper to taste
  • Freshly grated parmesan cheese for serving (optional)


  • Prep your ingredients. 
  • Press the sauté button on your Instant Pot and sauté the pancetta until it starts to get crispy and browned.
  • Add the onion and sauté for another 3 minutes or so, stirring occasionally.
  • Add the rest of the ingredients to the Instant Pot and give it a good stir.
  • Close the lid, set the valve on "sealing" and cook on high pressure for 8 minutes.
  • Once the countdown has finished, do a quick pressure release. Season with salt & pepper if needed.
  • Serve with freshly grated parm on top if desired!


  • The pasta in these types of soup tends to soak up the broth, so you may want to add more broth/stock when reheating leftovers.
  • Inactive time indicates the time it takes the Instant Pot to get up to pressure.
  • Serves 6+ depending on how big your portions are.
  • Don't own an Instant Pot? Try my stovetop version.
  • I use this 6-quart Instant Pot.

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Hi! I’m Natasha.

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