COLORED PASTA RECIPES RECIPES

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

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Our IP Version of OLIVE GARDEN’S Pasta e Fagioli with Ground Beef and Fresh Basil Talk about a classic! And Olive Garden’s version is even better than the norm because it’s packed with so much goodness in every spoonful. Although this dish appears in the soup section on the chain’s menu, our copycat (and the original) is really more of a well- stocked stew, even a beef- and- bean casserole with lots of vegetables. Make sure you only use lean ground beef to avoid a grease slick in the pot. The original (as with our copycat) has red kidney beans. If you’re not a fan, omit them and use an additional 15-ounce can of cannellini beans, drained and rinsed. Although not in keeping with the original, we found we wanted to spice up the dish. If you feel the same, add up to 1 teaspoon red pepper flakes with the dried spices. Or simply garnish the servings with those fiery flakes.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 lb lean ground beef (at least 93% lean or more)
1 medium yellow or white onion (peeled and chopped (1 cup))
2 medium celery stalks (chopped (½ cup))
1 medium carrot (peeled and chopped (⅓ cup))
4 cups chicken broth (1 quart)
One 28-ounce can of diced tomatoes packed in juice (3 ½ cups)
One 15-ounce can of red kidney beans (drained and rinsed (1¾ cups))
One 15-ounce can of cannellini beans (drained and rinsed (1¾ cups))
6 oz raw dried ditalini or tubetti pasta (that is (tiny pasta tubes or slightly longer tubes))
3 medium garlic cloves (peeled and minced (1 tablespoon))
1 tbsp dried Italian seasoning spice blend
1/2 tsp table salt
1/2 tsp ground black pepper
Finely grated or shredded Parmigiano- Reggiano (for garnishing)
Thinly sliced fresh basil leaves (for garnishing)

Steps:

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.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES

Instant Pot Recipes – The official curated Instant Pot recipes image

Our IP Version of OLIVE GARDEN’S Pasta e Fagioli with Ground Beef and Fresh Basil Talk about a classic! And Olive Garden’s version is even better than the norm because it’s packed with so much goodness in every spoonful. Although this dish appears in the soup section on the chain’s menu, our copycat (and the original) is really more of a well- stocked stew, even a beef- and- bean casserole with lots of vegetables. Make sure you only use lean ground beef to avoid a grease slick in the pot. The original (as with our copycat) has red kidney beans. If you’re not a fan, omit them and use an additional 15-ounce can of cannellini beans, drained and rinsed. Although not in keeping with the original, we found we wanted to spice up the dish. If you feel the same, add up to 1 teaspoon red pepper flakes with the dried spices. Or simply garnish the servings with those fiery flakes.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tbsp olive oil
1 lb lean ground beef (at least 93% lean or more)
1 medium yellow or white onion (peeled and chopped (1 cup))
2 medium celery stalks (chopped (½ cup))
1 medium carrot (peeled and chopped (⅓ cup))
4 cups chicken broth (1 quart)
One 28-ounce can of diced tomatoes packed in juice (3 ½ cups)
One 15-ounce can of red kidney beans (drained and rinsed (1¾ cups))
One 15-ounce can of cannellini beans (drained and rinsed (1¾ cups))
6 oz raw dried ditalini or tubetti pasta (that is (tiny pasta tubes or slightly longer tubes))
3 medium garlic cloves (peeled and minced (1 tablespoon))
1 tbsp dried Italian seasoning spice blend
1/2 tsp table salt
1/2 tsp ground black pepper
Finely grated or shredded Parmigiano- Reggiano (for garnishing)
Thinly sliced fresh basil leaves (for garnishing)

Steps:

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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