Instant Pot® Pasta e Fagioli
Description
Pasta e fagioli is a classic Italian soup with beans, pasta, and vegetables that can be made in under an hour in the Instant Pot®.
Ingredients
•
1 tablespoon salted butter
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2 teaspoons extra-virgin olive oil
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1/2 cup frozen diced carrots
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1/4 cup minced shallot
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1 tablespoon minced garlic
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3 ounces prosciutto, chopped
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2 1/2 cups chicken broth
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1 (14 3/10 ounce) can cannellini beans, drained and rinsed
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1/2 cup ditalini pasta
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1/2 sprig fresh rosemary
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1 large California bay leaf
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2 sprigs thyme
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1 teaspoon granulated garlic
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1/8 teaspoon truffle salt
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cheesecloth
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butcher's twine
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.
2
Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.
3
Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5
Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.