Instant Pot Pasta E Fagioli Recipes
INSTANT POT® PASTA E FAGIOLI
This lovely soup can be on the table in under 1 hour with the help of the Instant Pot®.
Provided by thedailygourmet
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.5 g, Cholesterol 30.1 mg, Fat 13 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 1448.6 mg, Sugar 2.2 g
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- Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display. Add the sausage and ground turkey. Cook, breaking up with a wood spoon, until no pink remains.
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- Add remaining chicken broth, tomato sauce, diced tomatoes, kidney beans, Great Northern beans, basil, pasta, basil, oregano, and red pepper flakes. Stir to combine.
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