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Pasta e Fagioli

The flavor profile that is pressure cooked into the ingredients transforms common items into mouthwatering satisfaction served in an aromatic warm bowl of comfort the entire family will enjoy. 


  • 1 lb ground beef
  • 4 cups low-sodium or no-salt beef broth about 32 oz
  • 1 cup carrots finely chopped
  • 1 cup celery finely chopped
  • 1 cup ditalini pasta
  • 15 oz red kidney beans drained & rinsed
  • 15 oz great northern beans drained & rinsed
  • 15 oz chopped/diced tomato with juice
  • 15 oz tomato sauce
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp red pepper flakes
  • 4 garlic cloves minced
  • 1 medium size onion chopped
  • season with salt & pepper


  • Set the sauté to high. Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
  • Add chopped onions, chopped celery, chopped carrots, garlic, salt, pepper, Italian seasoning, red pepper flakes and mix. Cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
  • Add broth, pasta and mix well. Add red kidney beans, great northern beans, diced tomato (with juice) and tomato sauce. Do Not Stir.
  • Place the lid on. Pressure cook on high for 3 minutes and natural release for 8 minutes (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well. 

Serve with fresh chopped parsley, shredded parmesan cheese and bread. Enjoy!