Instant Pot Pasta e Fagioli Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- salt and pepper
- 1 tsp salt
- 2 cups water
- 1/2 tsp black pepper
- 3 garlic cloves minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cans tomato sauce
- 1/2 cup apple juice
- 1 lb ground beef
- 1/2 tsp dried thyme
- parsley for garnish
- 1 can crushed tomatoes
- parmesan cheese for topping
- 1 medium yellow or white onion diced
- 1 cup shredded or diced carrots (i used 3 medium carrot
- 1 cup diced celery (i used 3 celery ribs)
- 1 tbsp better than bouillon beef base
- 1 can light red kidney beans with liquid
- 1 can great northern beans with liquid
- 6 oz ditalini pasta uncooked
- Carbohydrate 20.2117462993336 g
- Cholesterol 43.3627722778 mg
- Fat 7.68999858384093 g
- Fiber 1.70731491549574 g
- Protein 12.1092320889204 g
- Saturated Fat 2.82232133460188 g
- Serving Size 1 1 cups of soup (248g)
- Sodium 149.987924043779 mg
- Sugar 18.5044313838378 g
- Trans Fat 1.18838883944123 g
- Calories 196 calories
Turn your Instant Pot onto the "saute" function to the highest setting. When the pot is hot, add in the ground beef and brown. Break the beef up with a wooden spoon and let it brown. Lightly salt and pepper the meat. Add in the onion and garlic. Stir until the onion is translucent. Drain off excess grease. (I used 85% lean ground beef so there was a bit of grease, if you use leaner there will be less grease). Add in the carrots, celery, crushed tomatoes, tomato sauce, better than bouillon, water, kidney beans, great northern beans, salt, pepper, oregano, basil, thyme and apple juice. Add in the uncooked pasta* (see my note below). Stir. Cover the pot and secure the lid. Press the manual pressure cook button (high pressure) and set the timer to 2 minutes. Make sure the valve is set to "sealing." When the timer beeps let the pot sit there for an additional 5 minutes and then release any remaining pressure by moving the valve to "venting." Open the lid and stir the soup. Ladle into bowls and top with Parmesan cheese and a bit of parsley.
