Instant Pot pasta e fagioli starts with an easy homemade vegetable stock and ends with a comforting tomato based noodle soup. Cannellini beans, escarole, and cracked lasagna noodles make this one hearty and filling pasta e fagioli soup.

You guys know I am a fan of the Instant Pot and Crock-Pot Express Crock, clearly. I mean, I did write an entire book worth of recipes using these miracle devices, after all.

Truth be told though, I was a hard sell for a while.

“Do I really need another device?” asks the person with two Crock-Pots.

If anything, I should have invested in a new food processor. BTW—anybody have a good one that they love, Christmas and Black Friday are kind of right around the corner.

Curiosity got the best of me and, even though I had an Express Crock, I got the Instant Pot. Then like magic, the Instant Pot cookbook deal came along. Poof!

Me and my Instant Pot are now official best friends.

Having to pump out 75 recipes in a matter of months really forces you to get to know a cooking device.

Overall, I would say it does all the same things as the Express Crock.

The one nice thing that my Duo has that the Express Crock doesn’t is it has a button for just pressure cook.

I don’t like to have to guess about which specific button to use. Like, what’s the difference between Soup/Stew and the Meat button? Isn’t high pressure just high pressure?

If you are on the fence about purchasing a multi-cooker, just know that I use mine all the time. I use it as a slow cooker and a pressure cooker. It was a seamless transition.

We love to eat and cook pork shoulder carnitas all the time. Sometimes, I don’t remember to defrost the shoulder and get it in the slow cooker before I go to bed.

Having the option to crank that baby out in an hour through pressure cooking, and still get similar results is so, so nice.

Ok, infomercial is now over.

Instant Pot pasta e fagioli. The only way this super homemade recipe could get even easier is if you skip the homemade vegetable stock step and go right to soup making.

I always have random vegetable scraps on hand, so that step is rarely skipped for me.

The great thing about this soup is the big, cracked lasagna noodles. The even greater thing is that you get homemade vegetable stock and soup in 15 minutes.

Instant Pot Pasta e Fagioli with Escarole

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Pasta e fagioli is a tomato based soup with cannellini beans, cracked lasagna noodles, and escarole all cooked in a fraction of the time in the Instant Pot.

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Ingredients

• FOR THE STOCK BASE:
• 2 celery stalks, halved
• 2 carrots, halved
• 1 garlic bulb, halved
• 2 fresh thyme sprigs
• 2 dried bay leaves
• 2 dried chili de arbol peppers
• 1 handful of fresh parsley
• 32oz water
• 1 tbsp salt
• 1/4 tsp black peppercorns
• FOR THE SOUP:
• 1 parmesan rind
• 28oz canned peeled whole tomatoes
• 1/2 yellow onion, diced
• 1, 14.5oz can cannellini beans, drained and rinsed
• 8 lasagna noodles, cracked into 1/2 inch pieces
• 1 head escarole, cleaned and chopped
• salt and pepper, to taste
• crushed red pepper flakes, optional
• freshly grated parmesan cheese, optional

Instructions

1. Add the celery, carrots, garlic, thyme, bay leaves, chilies, parsley, water, salt, and peppercorns to the Instant Pot. Close the lid with the vent in the sealed position. Press "Pressure Cook" until the light is beneath "High Pressure." Adjust the time to 10 minutes using the "+/-" buttons.
2. When the timer sounds, quick release the pressure. Use a fine mesh strainer to remove all the ingredients from the stock, leaving only the liquid behind.
3. Add the can of whole peeled tomatoes to the Instant Pot. Use a potato masher to smash the tomatoes into bite-sized pieces.
4. Add the onions, parmesan rind, beans, and cracked noodles to the Instant Pot. Press "Pressure Cook" until the light is beneath "High Pressure." Use the "-/+" buttons to adjust the time display until it reads 5 minutes.
5. When the timer sounds, quick release the pressure. Find the parmesan rind and remove. Mix in the escarole and adjust the salt and pepper to taste.

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