Instant Pot Pasta e Fagioli

Yields 10-12 Servings

Author: Connie Murray @Happybellyfoodie.com

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Ingredients

• 1 pound mild Italian sausage
• 1C onion, diced (1 medium)
• 1 C celery, diced (2 large)
• 1 C fresh tomato, diced (1 large)
• ½ C shredded carrots (2 medium)
• 2 C beef stock
• 28 oz crushed tomatoes
• 1 tbsp oregano
• 1 tbsp basil
• 1 tsp thyme
• 1 C ditalini pasta
• 2 tsp kosher salt
• 1 15 oz can dark red kidney beans, drained and rinsed
• 1 15 oz can cannellini beans, drained and rinsed
• fresh basil, chopped
• freshly grated parmesan for garnish

Instructions

1. Preheat unit on sauté.
2. Add the sausage and cook until done.
3. Add the onion, celery, tomatoes, carrots, beef stock, crushed tomatoes, oregano, basil, thyme and salt.
4. Stir in the uncooked pasta and place the lid on the unit into the locked position.
5. Turn the steam release valve to sealing.
6. Press the keep warm/cancel button to reset the unit.
7. Press the manual button and adjust the time to 7 minutes.
8. When the unit has finished cooking and the time has counted down to zero, carefully release the steam and remove the lid.
9. Stir in the beans and fresh basil.
10. Taste for seasoning and add salt if needed.
11. Serve hot with freshly grated parmesan for garnish.