This Instant pot vegan Pasta e Fagioli is a wholesome one-pot meal that is easy to make and an ideal weeknight dinner!
1 cup macaroni pasta (4 oz pasta)
2 cups crushed tomatoes 1 pound fresh tomoatoes or one 15oz can
3 cups cooked kidney beans
3 cups water
2 cups kale chopped
2 carrots diced
1 small onion chopped finely
2 tablespoon cooking oil
2 tablespoon olive oil for garnishing
1 tablespoon chopped garlic
2 bay leaves
1 teaspoon dried oregano
Pepper powder to taste
Salt to taste
A handful of basil leaves
Start Instant pot in saute mode and add cooking oil.
Once it is hot, add bay leaves, garlic, and onion to it. Fry the onions for a couple of minutes until they turn light pink.
To these onions, add the chopped carrots and mix them well.
Now add the crushed tomatoes, pepper powder, salt, and dried oregano to the pot. Give the mixture a good stir and let it cook further for a couple of minutes.
To this tomato mixture, now add the boiled beans and stir it well. I have used red kidney beans. You can use any beans like white beans, pinto beans.
Measure the water and add it to the pot. If required, deglaze the pot to avoid the burn signal.
Add the pasta to this bean mixture and mix it well.
Please switch off the saute mode and start the instant pot again on manual or pressure cook mode, and cook it for 4 minutes on high pressure.
Once the instant pot beep, switch it off. Wait for 5 minutes and release the pressure carefully. Removing the pressure manually will not overcook the pasta.
Now add the chopped kale and chiffonade basil and close the instant pot with its lid for 5 minutes. The residual heat will be enough to cook the kale.
Easy and quick instant pot vegan Pasta e Fagioli is ready to serve!