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A instant pot of pasta e fagioli with a ladle scooping some out.
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4.67 from 3 votes

Instant Pot Pasta e Fagioli

Instant Pot Pasta e Fagioli is a quick and easy way to make my mom's pasta and beans recipe. Beans, tomatoes, and Italian sausage cook together in the Instant Pot for easy cleanup and tons of flavor.
Prep Time5 mins
Cook Time4 mins
Time to come to Pressure + Natural Pressure Release20 mins
Total Time29 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: beans, instantpot, pantry, pasta
Servings: 8
Calories: 267kcal
Author: Kari


  • 2 tbsp extra virgin olive oil
  • ½ lb Italian sausage
  • 4 slices bacon, diced you can also use pancetta
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 cloves of garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • 1 28oz can diced tomatoes with juice use one large can or two 14.5 oz cans.
  • 3 cups chicken broth
  • 1 cup ditalini pasta
  • 1 14.5oz can cannelini beans
  • 1 parmesan cheese rind optional, but delicious


  • First, dice up your bacon, celery, onions, and garlic. If you are using Italian sausage, either slice it or crumble it. I like to use crumbled sausage instead of slices so we remove it from the casing.
  • Next, set your Instant Pot to the sauté function. Once it is hot (it won't take long) add half of your olive oil (1 tbsp) and swirl it around to coat the whole bottom of your Instant Pot.
  • Now, cook your Italian sausage to about 80/90%, then remove it from the pot and drain the grease.
  • After removing the sausage, add the remainder of your olive oil (1 tbsp).
  • Next, add your bacon and cook until it is slightly crispy.
  • Then add your diced onion and celery. Cook until the onion is translucent.
  • Now, add your garlic and spice and mix everything together.
  • Next, add your chicken broth, diced tomatoes with their juice, ditalini pasta, cannellini beans, Italian sausage, and parmesan cheese rind if you are using one. Mix everything together.
  • Finally, put the lid on your Instant Pot and make sure the vent is closed. Turn the Instant Pot saute mode off and switch it to "Manual Mode" at high pressure for 4 minutes.
  • It will take about 15 minutes for the Instant Pot to come to pressure. It will then count down 4 minutes. When the 4 minutes is up, turn the Instant Pot off and let it release naturally for 5 minutes. Then, quick release the remaining pressure. (I use a 6 quart Instant Pot and this amount of liquid has never been a problem as far as exploding with a quick release. I wouldn't quick release with a 3 quart Instant Pot.)
  • Once all the pressure is released, open the lid. Your soup will be done!


  • I use a 6 quart Instant Pot to make this recipe. You can also make this using an 8 quart Instant Pot. You can make this in a 3 quart Instant Pot, but cook for only 3 minutes and do not quick release.
  • This recipe is made infinitely more delicious with the addition of a parmesan cheese rind. It makes it saltier, cheesier, and more delicious. 
  • Eat this for lunch the day after you make it. The pasta in the starchy broth gets thicker overnight and will be really yummy.
Storage/Shelf Life
  • Once cooled, store your pasta e fagioli in an airtight container in the refrigerator. It will be good for about 5 - 7 days.
  • You can also freeze pasta e fagioli, but the texture of the pasta will be a little *off* when defrosted. If you are planning on freezing your leftovers, cook the pasta separately and add it when serving. (Use 1 cup less chicken broth and only cook for 3 minutes if you are cooking the pasta separately.)
  • What else can you add to pasta e fagioli?
    • You can add spinach or escarole - add it to the soup after you cook it and let it sit for a few minutes. The hot broth will wilt the greens.
    • You can also add more beans - red kidney beans are an excellent addition.
  • How do you make vegetarian or vegan pasta e fagioli?
    • To make vegetarian pasta e fagioli, use vegetable broth instead of chicken broth and leave out the bacon and sausage. You can also double the beans to get more protein in your soup.


Serving: 1cup | Calories: 267kcal | Carbohydrates: 19g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 905mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg