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Instant Pot Pasta e Fagioli

by Laura

For soup week, I had to include an Instant Pot soup. I love Pasta e Fagioli soup from Olive Garden. So why not an Instant Pot Pasta e Fagioli?

This soup is made of ground beef, celery, carrots, bell pepper, onion, and ditalini pasta. My husband is kind of picky and I was worried if he would like this soup. When I served this and was discussing the soup with him, he said to keep it just the way it is. He liked it just the way I made it.

I served this up with some easy cheese rolls. I will share that recipe with you all next week. So be on the look out for that recipe too.

Instant Pot Pasta e Fagioli | realmomkitchen.com

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Instant Pot Pasta e Fagioli | realmomkitchen.com

Instant Pot Pasta e Fagioli


  • Author: Laura
Scale

Ingredients

  • 1 lb ground beef
  • 1 small diced onion
  • 1 Tbsp minced garlic
  • 3 cups beef broth
  • 1 (10 3/4 oz) can tomato soup
  • 1 cup chopped celery
  • 1 diced red bell pepper
  • 1 diced yellow or orange bell pepper
  • 2 cups chopped carrots
  • 1 (14.5 oz) can kidney beans rinsed and drained
  • 1 cup ditalini pasta
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste

Instructions

  1. Turn Instant Pot on to the sauté function. Add in the onion and ground beef. Cook until beef is fully cooked and drain off any excess grease.
  2. Add in garlic and cook until garlic is fragrant.
  3. Add in tomato soup and broth.
  4. Add celery, carrots, peppers, and beans to mixture. Stir to combine.
  5. Add in the pasta along with the seasonings and stir to combine. Make sure all pasta is in the liquid.
  6. Turn  Instant Pot on to manual and set to cook for 5 minutes. Make sure the valve is turned to seal. When timer goes off, do a quick release. Serves 6.

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