Pasta e Fagioli with Ground Beef and Fresh Basil

By: Bruce Weinstein & Mark Scarbrough

Pasta e Fagioli with Ground Beef and Fresh Basil
cuisine icon Cuisine
American
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots
• \tFor a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• \tFor an 8- or 10-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• \tFor a 10-quart Instant Pot, you can even double the amounts."]
cuisine icon Keywords
30-60 min, 6 servings, american, Bruce Weinstein & Mark Scarbrough, chicken broth, contributed, cook 25 min, dinner, dried italian seasoning spice blend, easy, finely grated or shredded parmigiano- reggiano, ground black pepper, instant pot pasta, lean ground beef, main course, medium carrot, medium celery stalks, medium garlic cloves, medium yellow or white onion, olive oil, one 15-ounce can of cannellini beans, one 15-ounce can of red kidney beans, one 28-ounce can of diced tomatoes packed in juice, prep 10 min, pressure cook, raw dried ditalini or tubetti pasta (that is, sauté, table salt, thinly sliced fresh basil leaves

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow or white onion
  • 2 medium celery stalks
  • 1 medium carrot
  • 4 cups chicken broth
  • One 28-ounce can of diced tomatoes packed in juice
  • One 15-ounce can of red kidney beans
  • One 15-ounce can of cannellini beans
  • 6 oz raw dried ditalini or tubetti pasta (that is
  • 3 medium garlic cloves
  • 1 tbsp dried Italian seasoning spice blend
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • Finely grated or shredded Parmigiano- Reggiano
  • Thinly sliced fresh basil leaves
Instructions
  • Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes. Press START if needed.
  • As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Crumble in the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.
  • Stir in the onion, celery, and carrot. Cook, stirring often, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the bottom of the insert.
  • Stir in the tomatoes (with their juice), the kidney beans, cannellini beans, pasta, garlic, Italian seasoning blend, salt, and pepper until well combined. Turn off the SAUTÉ function and lock the lid onto the cooker.
  • For the MAX Model: Set pot for PRESSURE COOK on MAX pressure. Set the time for 8 minutes with the KEEP WARM setting off. Press START if needed.
  • For other Instant Pot models: Set pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 10minutes with the KEEP WARM setting off. Press START if needed.
  • When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then serve hot with fresh basil and finely grated or shredded Parmigiano-Reggiano as a garnish over the servings.
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