Instant Pot® Pasta e Fagioli
Ingredients
- 1 tablespoon salted butter
- 2 teaspoons extra-virgin olive oil
- ½ cup frozen diced carrots
- ¼ cup minced shallot
- 1 tablespoon minced garlic
- 3 ounces prosciutto, chopped
- 2 ½ cups chicken broth
- 1 (14.3 ounce) can cannellini beans, drained and rinsed
- ½ cup ditalini pasta
- ½ sprig fresh rosemary
- 1 large California bay leaf
- 2 sprigs thyme
- 1 teaspoon granulated garlic
- ⅛ teaspoon truffle salt
- cheesecloth
- butcher's twine
Shop ingredients
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Instructions
- 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.
Source
Original recipe: View Original
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