Step 1: Preparation and Mise en Place Before diving into cooking, start by soaking and preparing your beans, as this sets the stage for a smooth Instant Pot Pasta Fagioli experience. Soak ⅔ cup dried white great northern or navy beans and ⅔ cup dried red kidney beans in cold water for 6-8 hours or overnight, then drain and rinse them thoroughly. While the beans are simmering, dice ½ yellow or white onion, chop 2 celery ribs, and prepare ½ cup carrots this quick prep keeps things organized and ensures your Instant Pot Pasta Fagioli soup comes together efficiently. For dietary adaptations, if you’re going vegetarian, have your plant-based sausage ready to swap in at this point.

Step 2: Simmer the Beans Once soaked, place the beans in a large stock pot, cover with water, and bring to a boil over high heat. Reduce the heat and let them simmer for about 1 hour until tender, then drain them well. This step is crucial for texture in your easy pasta e fagioli soup in Instant Pot, preventing mushy results later. If you’re short on time, canned beans can be used; just rinse and drain them to cut this step, which is handy for busy parents or students.

Step 3: Sauté the Sausage and Aromatics Set your Instant Pot to sauté mode and add 1 pound ground Italian sausage along with the diced onion, cooking for 3-5 minutes until the sausage is browned and the onion softens. Stir in 3 teaspoons minced garlic and cook for another 1-2 minutes to release those fragrant flavors. This browning process, as in the original recipe, develops a rich base for your Instant Pot Pasta Fagioli Soup, and you can adjust seasonings here for a lower-sodium version if needed.

Step 4: Combine and Pressure Cook Switch the Instant Pot to its soup setting and add 4 cups chicken broth, 1 15 oz can tomato sauce, 1 15 oz can diced tomatoes (not drained), the chopped celery and carrots, 1 teaspoon salt, ¼ teaspoon crushed red pepper flakes, the cooked beans, and 1 ½ teaspoons dried Italian blend seasoning. Stir everything together to mix well, then lock the lid in place and seal the pressure release valve. Cook on high pressure for 10 minutes, which makes this quick hearty Instant Pot soup a breeze for weeknight dinners. For variations, if you’re making it gluten-free, ensure all ingredients align before sealing.

Step 5: Release Pressure and Add Pasta After cooking, let the pot release pressure manually for 3-4 minutes, then quickly release any remaining steam to avoid overcooking. Once safe, stir in 1 cup ditalini pasta that’s been boiled separately until tender, blending it into the soup for that perfect pasta element. This step keeps the pasta from getting too soft, and you can adapt by using whole-grain options for a healthier twist in your Instant Pot Italian bean and pasta soup.

Step 6: Garnish and Serve Finally, ladle the soup into bowls and garnish with fresh basil, cracked black pepper, and grated parmesan cheese to taste, adding a fresh finish to your Instant Pot Pasta Fagioli. The total preparation time is around 6 hours 30 minutes including soaking and simmering, but active prep is just 10 minutes, making it ideal for working professionals. Serve hot, and remember, this hearty soup pairs well with a side like a simple fruit crisp for a balanced meal that delights the whole family.

Step 7: Slow Cooker Alternative If you prefer, sauté the sausage, onions, and garlic on the stove first, then combine all ingredients except the pasta in your slow cooker. Cook on high for 2 hours or low for 4 hours, and stir in the pasta just before serving. This method offers flexibility for those new to Instant Pot cooking, ensuring your quick soup recipe remains adaptable.