InstaPot Pasta Fagioli


  • 1 15.5 ounce can white great northern beans, drained
  • 1 15.5 ounce can light red kidney beans, drained
  • 2 pounds ground Italian sausage (or ground beef)
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 3 teaspoons minced garlic
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can diced tomatoes (not drained)
  • 2 celery ribs, chopped
  • 1/2 cup carrots, chopped
  • 1 cup ditalini pasta 
  • 1 teaspoon salt 
  • 1 1/2 teaspoons dried Italian blend seasoning 
  • 1/2 teaspoon crushed red pepper flakes


  1. Preheat your instant pot using the “sauté” setting, then add oil, Italian sausage and onions and sauté for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer.
  2. Add chicken broth, beef broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.
  3. Lock the lid in place and set the pressure release to “sealing”. Cook on high pressure for 20 minutes. Allow the pot to sit for 5 minutes and then turn the release valve for a “quick release.”
  4. Add pasta, reseal pot, and cook on high pressure for one minute with a quick release.