Vegan Pasta e Fagioli with Instant Pot Option [Oil Free]

Step 1

Add the onion, carrot and celery to a deep skillet, or sauce pot with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes.

Step 2

Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.

Step 3

Add all remaining ingredients EXCEPT the noodles to your pot, mix well and simmer, with the lid ON, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until it is al dente. Do not overcook.

Step 4

Remove and discard the bay leaves. Then serve and enjoy!

Step 5

Set your pot to sauté and add the onion, carrot and celery with a tablespoon or two of water. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables. This will take about 4-5 minutes.

Step 6

Add all remaining ingredients plus 1 extra cup of broth (7 cups total, instead of and mix well. Close your lid, setting the valve to the sealing position. Set the pot to high pressure for 4 minutes (it will take about 10-15 minutes to reach pressure) and quick release once complete.

Step 7

Remove the lid as soon as you're able to do so to prevent the noodles from overcooking. Remove and discard the bay leaves and serve.