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
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

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