Olive Garden Copycat Pasta e Fagioli Instant Pot
Olive Garden Copycat Pasta e Fagioli Instant Pot is a cozy, heartwarming soup that captures the essence of Italian cuisine right in your home. This easy-to-make dish combines tender ground beef, nutritious beans, and vibrant vegetables, all simmered together for a flavorful experience. Perfect for busy weeknights or meal prep, this recipe delivers a satisfying bowl of comfort in just 25 minutes thanks to the Instant Pot. Whether you’re serving it to family or enjoying leftovers throughout the week, this hearty soup is sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground beef
- 15 oz Great Northern beans (drained and rinsed)
- 15 oz kidney beans (drained and rinsed)
- 14 oz diced tomatoes
- 8 oz tomato sauce
- 1 cup onion (chopped)
- 1.5 tbsp garlic (minced)
- 3/4 cup carrot (cubed)
- 3/4 cup celery (chopped)
- 6 cups chicken stock
- 1 cup ditalini pasta
- 3 tbsp olive oil
- Salt (to taste)
- 1 tsp paprika
- 1/4 tsp oregano
- 1/2 tsp Italian seasoning
- 1.5 tsp ground black pepper
- 1/2 tsp red pepper flakes
Instructions
- Set the Instant Pot to SAUTE mode on HIGH heat and add olive oil.
- Once hot, sauté ground beef until browned. Add onion and garlic; sauté for an additional minute.
- Stir in carrots and celery; cook for another minute.
- Pour in chicken stock and de-glaze by scraping the pot.
- Add seasonings, diced tomatoes, tomato sauce, beans, and pasta; mix well.
- Cancel SAUTE and seal the lid. Pressure cook on HIGH for 4 minutes.
- Perform a quick release of pressure, then serve hot with fresh parsley and olive oil drizzle.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg