instant pot olive garden pasta fagioli
- 1 tbsp olive oil
- 8 ounce sausage
- 8 ounce lean ground turkey
- 1 onion diced
- 3 carrots sliced
- 2 stalks celery thinly sliced
- 3 garlic cloves minced
- 4 cups low sodium chicken broth
- 1 can tomato sauce
- 1 can diced tomato
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 pinch red pepper flakes
- 1 can red kidney beans drained and rinsed
- 1 can great northern beans drained and rinsed
- 1 cup pasta
- kosher salt to taste
- black pepper to taste
Turn on the instant pot and select sauté.
Add oil, sausage, ground turkey and sauté until they become pink.
Add carrots, celery, garlic, onions and sauté for 3 minutes.
Add in chicken broth, diced tomatoes, tomato sauce, both red and northern kidney beans, oregano, basil, pasta and pepper flakes.
Stir well to combine and close the lid of instant pot.
Set instant pot to Manual at high pressure and cook for 3 minutes. Release the pressure naturally for 10 minutes through steam vent.
Open the lid of the instant pot.
Adjust the taste of salt and pepper and serve.
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