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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!
Course Soup
Cuisine Italian American
Keyword Instant Pot pasta e fagioli
Prep Time 10 minutes
Cook Time 16 minutes
Inactive time 10 minutes
Total Time 36 minutes
Servings 6

Ingredients

  • 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)

Instructions

  • 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!

Notes

  • 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.