Set the Instant Pot on SAUTE & set it on HIGH heat. Add oil. When the oil becomes hot gently release the ground meat and saute the meat until nicely browned. Stir frequently with a spatula.
Once, the meat is well browned add the chopped onion & garlic and saute for about a minute.
Now, throw in the chopped carrots and celery and give everything a good stir. Saute for another minute.
Pour Stock. De-glaze the pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will loosen any stuck food particles and prevent the BURN error.
Next, add all the seasonings like paprika, oregano, Italian seasoning, Worcestershire sauce, red pepper flakes & salt. Give eveything in the pot a good stir.
Add the tomatoes, canned beans (rinsed and drained), pasta. Give eveything in the pot a very good mix.
CANCEL the SAUTE function. Close the lid of the Instant Pot. Seal the Valve and PRESSURE COOK on HIGH for just 4 minutes. The pressure will take some time to build because it's a large quantity soup.
Once, the Pressure cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. Open the lid carefully.
The amazing wholesome Instant Pot Pasta e Fagioli is ready. You need to serve the soup almost immediately because the longer the pasta sits in the soup the more it get's over cooked & turn mushy.
Garnish with some chopped fresh parsley, crushed black pepper, grated parmesan and drizzles of extra virgin olive oil. Dig in!
