Name: Instant Pot® Pasta e Fagioli
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Salted butter - 1 tablespoon; Extra-virgin olive oil - 2 teaspoons; Frozen diced carrots - ½ cup; Minced shallot - ¼ cup; Minced garlic - 1 tablespoon; Prosciutto, chopped - 3 ounces; Chicken broth - 2 ½ cups; Cannellini beans, drained and rinsed - 1 (14.3 ounce) can; Ditalini pasta - ½ cup; Fresh rosemary - ½ sprig; California bay leaf - 1 large; Thyme - 2 sprigs; Granulated garlic - 1 teaspoon; Truffle salt - ⅛ teaspoon; Cheesecloth - ⅛ teaspoon; Butcher's twine - ⅛ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Pasta e Fagioli

1. Salted butter - 1 tablespoon

2. Extra-virgin olive oil - 2 teaspoons

3. Frozen diced carrots - ½ cup

4. Minced shallot - ¼ cup

5. Minced garlic - 1 tablespoon

6. Prosciutto, chopped - 3 ounces

7. Chicken broth - 2 ½ cups

8. Cannellini beans, drained and rinsed - 1 (14.3 ounce) can

9. Ditalini pasta - ½ cup

10. Fresh rosemary - ½ sprig

11. California bay leaf - 1 large

12. Thyme - 2 sprigs

13. Granulated garlic - 1 teaspoon

14. Truffle salt - ⅛ teaspoon

15. Cheesecloth - ⅛ teaspoon

16. Butcher's twine - ⅛ teaspoon

How to cook deliciously - Instant Pot® Pasta e Fagioli

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.