It doesn't get more cozy than Instant Pot Italian Pasta e Fagioli Soup with tender beans, vegetables, and pasta in every bite. The Instant Pot makes quick work of this healthy soup, cooking everything together in a fragrant, tomato broth.
0 Soak beans: Before making the soup, soak the dried beans in water overnight or for at least 8 hours.
2 Before cooking, drain beans.
4 Turn on the pressure cooker’s sauté function to normal / medium. Add olive oil and then pancetta. Sauté for 5 minutes, until pancetta is starting to brown.
6 To pancetta, add carrots, onion, celery, and garlic with a pinch of salt. Saute until vegetables are very tender, 10 to 12 minutes. (Note: If the vegetables start to brown before they are very tender, add a splash of water as needed.)
10 Add dried oregano, dried thyme, kale / chard leaves, tomatoes (including liquid), stock, beans, and parmesan rind. Scrape up any brown bits on the bottom of the pot (this will prevent the burn error).
12 Pressure cook: Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 35 minutes.
14 Manually release the pressure.
16 Turn on the sauté function to normal / medium. When the soup is simmering, add in pasta and simmer until tender (check the package for recommended cooking time).
18 Remove and discard the parmesan rind. Give the soup a good stir to break up any remaining pieces of tomato. Taste soup and season with some salt and pepper.
20 Serve soup with some parmesan cheese on top and crusty bread.
