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Instant Pot Pasta e Fagioli! Made with diced tomatoes and more, you won’t believe how incredible this Pasta e Fagioli is!
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5 from 1 vote

Instant Pot Pasta e Fagioli

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main, Main Course, Soup
Keyword: instant pot, pasta, pasta e fagioli, soup
Servings: 4


  • Instant Pot Pressure Cooker


  • 1 tablespoon olive oil extra virgin
  • 2 slices thick cut bacon chopped
  • 1 lb lean ground beef
  • 1 small onion diced, about 1 cup
  • 1 medium carrot peeled and diced
  • 1 celery rib diced
  • 2 to 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon anchovy paste
  • 1 (28 oz.) can Tuttorosso diced tomatoes
  • 2 inch chunk parmesan cheese
  • 2 (15 oz.) cans cannellini beans rinsed
  • 3 1/2 cups chicken stock
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly cracked
  • 1 cup Ditalini pasta cooked to al dente separately
  • fresh parsley for garnish
  • freshly grated Parmesan cheese for garnish


  • Remove lid from Instant Pot and set to sauté setting. Set the timer to 8 minutes and let
    Instant Pot pre-heat. Add the oil into the hot insert, and then add the bacon and ground beef and cook, stirring often, until the beef is all browned, about 5 minutes. Add the onions, carrots and celery, and let cook, stirring often, for about 3 minutes. (If using an older model instant pot, it's important to stir often so you don't get a burn warning. If the 8 minutes ends and your instant pot turns off while you are still cooking, don't worry. Just continue stirring and cooking the onions, carrots and celery).
  • Add the garlic, dried oregano, red pepper flakes and the anchovy paste. Stir and cook until all combined. Pour in the entire can of Tuttorosso diced tomatoes, the cheese, the beans, chicken stock and the water and season with the salt and pepper. Mix together, place the instant pot lid on, lock and secure the lid and cook on high pressure for 8 minutes.*
  • *Make the pasta* according to package instructions, drain and set aside.
  • When the 8 minutes is finished, release the pressure manually on your instant pot. Remove the lid and turn off your instant pot. Stir, taste and season with more salt and pepper if needed.
  • To Serve: portion out the cooked pasta into bowls and ladle the pasta e fagioli soup over the pasta and into the bowls. Garnish with fresh parsley and grated parmesan cheese. Enjoy! (This method is recommended especially if you are not going to finish all of the pasta e fagioli soup). Alternatively, if you will finish everything, you can add the cooked pasta directly into the instant pot, stir and then serve immediately.


Prep time: 10 minutes (+ time to allow the Instant Pot to pre-heat)
Cook time: 15 minutes
*For those who may be new to using the Instant Pot: Specific instructions on how to set to pressure cook:
Press “pressure cook”
Hit “custom”
Set timer to 8 minutes
Press start. You should see the instant pot begin to pre-heat.