This is one of the first soups I made in my new Instant Pot pressure cooker. Even though the recipe is for a slow cooker, I modified it and used my Instant Pot pressure cooker. It turned out fantastic and was done in half the normal time!
Slow Cooker Pasta e Fagioli Soup
Source: therecipecritic.com
Course: Soup
Serves: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots diced
- 4 celery stalks diced
- 1 medium onion diced
- 28 ounce can crushed tomatoes
- 2 cans (14.5 ounces each) beef broth
- 2 whole bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- salt and pepper to taste
- 1 can (15 ounces) cannellini beans drained and rinsed
- 1 can (15 ounces) red kidney beans drained and rinsed
- 1 cup ditalini pasta uncooked
Directions
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
Pressure Cooker/Instant Pot Directions:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
Place the beef in the pressure cooker along with the rest of the ingredients except for the beans and pasta.
Cook on High Pressure for 40 minutes. Let steam release using the Natural method. Open up the lid and stir in beans and pasta. Cook on High Pressure for 10 minutes. Let steam release using the Natural method.
Season with salt and pepper to taste. Discard bay leaves before serving.
Serve immediately while hot.
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