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    Home » All Recipes

    Instant Pot Olive Garden Pasta e Fagioli

    October 1, 2018 By Elizabeth 136 Comments

    Jump to Recipe

    A copycat recipe for Olive Garden’s Pasta e Fagioli (pasta and bean soup) for the Instant Pot. Easy to make. Hearty and rich, perfect for a cold winter night.

    Instant Pot Pasta e Fagoli Recipe

    Growing up, my favorite meals weren’t like other kids. Two of my absolute favorites, polenta and pasta e fagioli, weren’t evenly commonly known in the mid 1980s–at least not in the area where I grew up.

    Today you can find pasta e fagioli on the Olive Garden menu. And most folks have tried polenta, either creamy or grilled. (I love it both ways.)

    Here’s where I state the obvious: the pasta e fagioli I ate growing up looked nothing like the one that’s served at Olive Garden. The one my very frugal, immigrant grandmother made was simple. She combined great Northern beans and ditalini pasta in a thin, flavorful tomato sauce. Other than the tomatoes, onions, and garlic in her sauce, there were no additional vegetables. Her pasta e fagioli was a cross between a soup and a bowl of pasta. Meat was never, ever included.

    The Olive Garden version includes meat and…kidney beans.

    Can we talk about kidney beans for a second? I’ve always disliked them. I remember them as tough, gritty beans. To be honest, I don’t think I’ve eaten in years.

    But when re-creating a recipe as beloved as this one, I don’t futz around with it. I ordered a bowl of pasta e fagioli from the Olive Garden for pickup. I wasn’t looking forward to trying it–that’s how much I dislike kidney beans.

    The soup surprised me. While I found the soup a bit salty for my taste, I enjoyed it. Was it like the pasta e fagioli that my grandmother made? No but it was really good–hearty and rich and perfect for a cold night.

    And those kidney beans? I loved them. They were nothing like the kidney beans in my memory. They were creamy and flavorful. I can’t wait to cook with them again.

    I ended up loving this version of pasta e fagioli. It’s hearty without being too rich. The tomato sauce, vegetables, and spices almost reminded me of a stew. If my grandmother’s version was a cross between a soup and a pasta dish; this one is a cross between a stew and a pasta dish. And I’m totally fine with that.

     

    Instant Pot Pasta e Fagoli Recipe | Olive Garden Copycat

    How to Make Pasta e Fagioli in the Instant Pot

    • Sauté the Meat For this recipe, I ended up using ground Italian sausage and ground turkey. This combination is a departure from the soup that’s served at the Olive Garden which uses ground beef. However, I don’t think your tastebuds will notice. The sausage brings lots of flavor and the turkey lightens the soup. (If you prefer ground beef, go ahead and use it.
    • Add the Vegetables. After cooking the meat, add the diced onions, carrots, celery, and garlic. Cook for three minutes. This step is key. Cooking the vegetables before starting the pressure cooking cycle adds important flavor. Don’t skip this step.
    • Deglaze the Pot. Cooked-on food can cause the “burn” warning to appear on the display of the Instant Pot. To avoid this, add 1/4 cup of chicken broth and scrape the bottom of the pot to remove any stuck on bits.
    • Add the Remaining Ingredients. Once you’ve deglazed the bottom of the pot, add the remaining ingredients and stir.
    • Cook for Three Minutes. This soup only needs three minutes under pressure. However, since the pot is very full, it takes about 15 minutes for the pot to reach pressure. Be sure to plan for that.
    • Allow a 10 Minute Natural Release. If you were to vent the pressure cooker as soon as the cooking time completed, soup could potentially spray out of the valve. To avoid this, allow the pot to cool for ten minutes before venting.

    How to Reheat Pasta e Fagioli. 

    Pasta e fagioli leftovers thicken quite a bit because the pasta soaks up the liquid. Don’t worry about this. When reheating, add enough water to loosen. Like magic, you’ll soon have a flavorful broth. You can do this if you reheat the soup on the stove or in the microwave.

    Bowl of Pasta e fagioli on gray counter. Topped with chopped herbs and grated parmesan.
    5 from 31 votes
    Print

    Instant Pot Olive Garden Pasta e Fagioli

    A copycat recipe for Olive Garden's Pasta e Fagioli (pasta and bean soup) for the Instant Pot. Easy to make. Hearty and rich, perfect for a cold winter night. 

    Servings 6

    Ingredients

    • 1 tablespoon olive oil
    • 8 ounces mild or spicy or Italian sausage
    • 8 ounces 93% lean ground turkey*
    • 1 small onion, finely diced
    • 3 small carrots, peeled and sliced into coins
    • 2 stalks celery, thinly sliced
    • 3 cloves garlic, minced or put through a garlic press
    • 4 cups low or no sodium chicken broth
    • 1 (16-ounce) can tomato sauce (Hunt's recommended)
    • 1 (15-ounce) can diced tomatoes
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • pinch red pepper flakes
    • 1 (15 ounce) can red kidney beans, drained and rinsed
    • 1 (15-ounce) can Great Northern beans, drained and rinsed
    • 1 cup ditalini pasta
    • Kosher salt and freshly ground black pepper to taste

    Instructions

    1. Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display. Add the sausage and ground turkey. Cook, breaking up with a wood spoon, until no pink remains.

    2. Add onions, carrots, celery, and garlic. Cook for three minutes, stirring frequently. Add 1/2 cup chicken broth. Scrape bottom with a wooden spoon to remove any stuck on bits. This is important. Cooked on food can cause the "burn" message to appear.
    3. Add remaining chicken broth, tomato sauce, diced tomatoes, kidney beans, Great Northern beans, basil, pasta, basil, oregano, and red pepper flakes. Stir to combine.
    4. Close and lock the lid. Set the valve to sealing. Press Cancel. Select manual (High pressure). Set the time to 3 minutes. When the cooking time completes, allow the pressure to release for 10 minutes. After 10 minutes, carefully turn vent to release remaining pressure. Remove lid. Stir soup. Adjust salt and pepper to taste. Serve.

    Reader Interactions

    Comments

    1. Cindy says

      June 28, 2018 at 9:39 pm

      This was great!! Whole family loved it. The best thing I have made in the Instapot so far. Thanks for a great recipe.

      Reply
      • Doni says

        January 24, 2020 at 4:03 pm

        Cindy, did you use packaged beans or canned?
        Doni

        Reply
        • Doni says

          January 24, 2020 at 4:07 pm

          After reading through all the comments I saw where the beans are canned. Thank you, Doni

          Reply
          • Elizabeth says

            January 24, 2020 at 4:12 pm

            Hi Doni,
            The recipe calls for canned beans right in the ingredient list. Glad you found the answer you needed. Enjoy!

            Reply
    2. Alia says

      August 24, 2018 at 10:09 pm

      5 stars
      I used all ground sirloin and it came out great! Thanks for sharing! It’s my favorite OG soup. Much less sodium in this recipe, I’m sure.

      Reply
    3. Gerry Clark says

      September 28, 2018 at 3:29 pm

      I made this last night. It was so easy, quick abd delicious! Thanks for sharing.

      Reply
    4. Morgan says

      October 15, 2018 at 3:38 pm

      Do you cook the pasta first??

      Reply
      • Elizabeth says

        November 09, 2018 at 9:22 am

        Nope! It cooks along with the other ingredients.

        Reply
    5. Chris Dahman says

      October 24, 2018 at 6:47 pm

      Turned out great! I used a little more crushed red peppers (just a preference on taste in my house). Thanks for sharing!

      Reply
    6. Lisa D. says

      November 05, 2018 at 5:13 pm

      Whole family loves it!! Made it twice in one week 😉

      Reply
      • Elizabeth says

        November 09, 2018 at 9:20 am

        Yay!

        Reply
    7. Kristin says

      November 06, 2018 at 12:30 pm

      How should I adjust cooking times if I’m doubling the recipe?

      Reply
      • Elizabeth says

        November 09, 2018 at 9:20 am

        Cooking time should remain the same!

        Reply
      • THeresa says

        September 13, 2019 at 10:41 am

        Will ur pot be big enuf to double? Might have to cook 2 batches!!!!

        Reply
        • Stacy Fletcher says

          December 06, 2019 at 2:36 pm

          Do you have a regular cooking time for pot on stove /Dutch oven pot instructions?

          Reply
    8. Matt says

      November 18, 2018 at 3:54 pm

      I’m going to try this this week! If I make it without the meat, should I use less broth?

      Reply
      • Elizabeth says

        November 04, 2019 at 2:49 pm

        No, I’d keep the amount of broth the same since it’s basically a soup. Hope this helps!

        Reply
    9. Mike says

      November 30, 2018 at 8:10 pm

      I don’t understand the point of using a pressure cooker, when you are using canned beans anyway. To me, the value of the pressure cooker is that you can cook dried beans in a reasonable time. They taste better and are more economical than the canned ones.

      Reply
      • Elizabeth says

        November 04, 2019 at 3:01 pm

        For this recipe, you’d have to cook the beans separately. So the point is to be able to make the soup quickly.

        Reply
      • Prudence Baxter says

        November 17, 2019 at 10:39 am

        I agree, properly prepared (see Weston A. Price Foundation directions) dry beans are far superior to canned in taste, texture, and nutrition, however I think the point of making this soup in thr IP is because it brings the cooking time down from all day (in crockpot) to only minutes. I try to prepare dry beans ahead of time and freeze them in portioned bags in my freezer so I can pull out the canned equivalent for meals like this on a dime.

        Reply
      • alece says

        April 20, 2020 at 10:22 pm

        5 stars
        I used leftover shredded beef. Yummy

        Reply
    10. Denny Fitz says

      December 20, 2018 at 7:51 pm

      This is the third thing I’ve made in my new Instant Pot, 8 qt Ultra. I’ve always loved this soup at Olive Garden and this recipe is ‘spot on’….incredible…loved it…!!! Thank you.

      Reply
    11. Rhonda says

      December 29, 2018 at 4:26 pm

      3 minutes? This is my first use. Should it take longer than 3 minutes to cook carrots and pasta???

      Reply
      • Elizabeth says

        December 29, 2018 at 5:32 pm

        Yup! The cook time plus the 10-minute natural release works perfectly!

        Reply
    12. Amanda says

      January 07, 2019 at 9:47 pm

      Do I drain and rinse the beans first?

      Reply
      • Elizabeth says

        February 07, 2019 at 10:07 am

        Yes.

        Reply
    13. Faith Hall says

      January 10, 2019 at 2:04 am

      My boyfriend and I loved it- it was the first soup besides chili we have ever made! And it was so easy. Will definitely be making this recipe again!

      Reply
    14. Lisa says

      January 13, 2019 at 9:01 pm

      Loved this! So hearty, delicious and easy. This will definitely be a regular. Thanks so much!

      Reply
      • Elizabeth says

        January 15, 2019 at 11:00 am

        Glad you enjoyed it!

        Reply
    15. Goldtru says

      January 15, 2019 at 3:48 pm

      Could you do this without any meat at all? I’m sure you could, just wondering if you’ve tried it.

      Reply
      • Elizabeth says

        February 07, 2019 at 10:03 am

        I haven’t tested it without meat but I belive that would work!

        Reply
      • Lauren Kristy says

        April 08, 2020 at 6:26 pm

        5 stars
        I made this without meat. I did use soy curls to add some meatiness, but I’m sure no meat would be fine as well. To add a “sausagey “ taste I used fennel seeds and spices that are typical in sausage. Delicious!

        Reply
    16. Mylzy says

      January 18, 2019 at 6:45 am

      Thank you for this easy and delicious recipe! I just made it and its a true copycat ????!
      Will share the recipe and couldn’t believe how quick!

      Reply
    17. Robin says

      January 19, 2019 at 8:26 pm

      This was so easy to make and tastes almost just like the Olive Garden one. My whole family loved it. We will definitely be making it again. SO GOOD!!!

      Reply
    18. Tammy says

      January 20, 2019 at 5:35 am

      I made this last night and it turned out great! My husband is very picky and not a big soup person but he loved and said I could make any time. Starting to really love the instant pot.

      Reply
    19. Ann says

      January 22, 2019 at 7:23 pm

      I talked about this recipe to anyone that would listen!!! It was delicious!!!!!! And soooo easy!!! THANK YOU!!!

      Reply
    20. Ckriggs says

      January 23, 2019 at 10:26 am

      I had everything to make this on a snowy day and it turned out great. I used all sausage, but next time will use turkey as well. Thanks!

      Reply
    21. Steve L. says

      January 23, 2019 at 1:59 pm

      Made this over the weekend. I actually made 2 batches. Still leaning how to use our new InstantPot Duo60, so this was literally one of our first few recipes. We have a family recipe that my Grandmother passed down to my Mom and Wife. Very traditional and we love it! Gave this a try just to see how it came out in the InsrantPot. Great instructions and I followed everything to a “T”. Like others, I was skeptical that 3 minutes on high pressure, followed by 10 minutes sitting while pressure released naturally, would be sufficient cooking time. Well, I was amazed that all the vegetables were prefectly cooked! The results were simply delicious! I gave my Mom a container to try and she called me the next day and said she loved it! She said it was even better than hers! Quite a compliment from an Italian-American Mom who’s Italian recipes are cherished in this family! She even asked if we would serve this as part of our Christmas dinner next year!

      A few suggestions. As instructed, I used low sodium tomato sauce and crushed tomatoes. I also used low sodium chicken stock. I seasoned with salt, pepper, and red pepper flakes by touch before cooking. It didn’t require any additional seasoning after cooking. I initially planned to make a double batch in the InstantPot. However, after adding the stock and the beans, I realized that the liquid level would exceed the max fill line in the pot. I simply scooped out half of the pot and cooked 2 batches separately. For the first batch, I added 1 cup of pasta as instructed. It came out great, but we like ours with less pasta. For the second batch, I only added 1/2 a cup of pasta. When finished, I combined with the first batch. It was perfect! When I make this again, I think I may go with 1/2 to 3/4 of a cup of pasta. Just a slight adjustment, but it’s all personal preference!

      I reheated some last night for dinner, and as instructed, I added a bit of water to kissing it up before rehearing. Again, perfect!

      I’ve never had the Olive Garden version, so I can’t compare the two. However, this was so close to Mom’s and m entire family loved it, so that’s all that matters anyway! We now have a great, simple and quick version that can be made any night if the week, and doesn’t require slow cooking all day long. Thanks so much for sharing this!

      Reply
    22. Sherl says

      January 23, 2019 at 7:40 pm

      Can I use only hamburger? Also can I substitute peppers for the carrots and celery?

      Reply
      • Elizabeth says

        January 24, 2019 at 2:00 pm

        Absolutely! And I think peppers would work, just be aware that they might get very, very soft.

        Reply
    23. Lisa says

      February 03, 2019 at 2:51 pm

      Can I use gluten free pasta and the soup button on the instapot?

      Reply
      • Elizabeth says

        February 07, 2019 at 9:53 am

        Gluten-free pasta works great. If you have the Instant Pot, I would use the manual pressure as directed in the recipe. I haven’t tested it with the soup setting.

        Reply
        • Dora says

          January 23, 2020 at 7:11 pm

          Does the cook or NPR time need to be adjusted if using GLUTEN FREE noodles? I’ve been told that Gluten free noodles will soften very quickly and almost disintegrate if over cooked.

          Reply
          • Elizabeth says

            January 24, 2020 at 4:14 pm

            Hi Dora,
            I haven’t tested this recipe with gluten-free pasta but I did several tests on my Instant Pot mac and cheese recipe with gluten-free pasta. The cooking time was the same as wheat pasta. Hope this helps!

            Reply
    24. Barbara says

      February 09, 2019 at 1:22 pm

      Excellent! Made a couple batches and froze some and the frozen ones were just as good as the fresh! Great make ahead meal!!

      Reply
    25. Carol says

      February 24, 2019 at 5:50 pm

      This soup was absolutely deliscious. Perfect for a cold Maine night. The turkey and sausage combination was so flaavorful. I cut the pasta to 2/3 cup the second time I made this soup and was pleased with the amount of pasta in the finished product. Great recipe that has move up to my go to winter recipes. Thank you!

      Reply
    26. Marie says

      March 08, 2019 at 11:59 am

      Can I use ground beef and sausage? I am getting ready to make it and I only have ground chicken no more ground turkey and of course ground beef and bulk sausage.

      Reply
      • Elizabeth says

        March 08, 2019 at 2:22 pm

        Yes! That will work!

        Reply
    27. Shirley says

      March 24, 2019 at 8:49 am

      My husband & I are not fans of kidney beans, but love Great Northern bean soup. I scooped out a large spoonful of beans (drained) and then added them later to this soup after steam released. So good!!

      Reply
    28. Keith says

      March 25, 2019 at 2:27 pm

      I have been trying to find a good Olive Garden copycat receipt for this that was simple and easy….this was it. I am by no means a cook, I am a recipe reader who likes to try and pretend to be a cook. Followed the instructions to the tee and it was delicious. We had multiple servings of this and cannot wait to tap into the leftovers. Many thanks for your posting, this one is a keeper.

      Reply
    29. Jean Weatherby says

      May 07, 2019 at 7:18 pm

      5 stars
      Delicious!! My family enjoyed this recipe. It is a go to recipe from now on. Thank you for your work creating great recipes. I enjoy your gluten free recipes also.

      Reply
    30. Char Simon says

      July 06, 2019 at 2:24 pm

      I would rather use dried beans over the canned. Would you cook those separately and then begin the recipe as outlined?

      Reply
      • Elizabeth says

        July 06, 2019 at 2:35 pm

        Yes! That’s just what I would do!

        Reply
      • Mary Santistevan says

        December 01, 2019 at 2:38 am

        I am going to use the comment made earlier….she cooked the dry beans first and stored them in the freezer. When she needed the beans they were cooked and immediatly available. They can be stored in One pint freezer bag ! Thanks for the suggestions!!

        Reply
    31. Cindy Ebbers says

      August 22, 2019 at 11:56 pm

      5 stars
      Made this this evening. Yummy! I’m not a fan of kidney beans but you’re right they are delicious in this soup. I used sweet Italian sausage and ground beef. The colors and textures are very appealing and seasoning was just right! Thank you!

      Reply
      • Elizabeth says

        August 26, 2019 at 6:42 pm

        So glad you liked it! I’m not a fan of kidney beans–expect for in this recipe.

        Reply
    32. Jean Weatherby says

      September 01, 2019 at 1:51 pm

      5 stars
      Wow, this recipe is so tasty and it is so easy to make. My husband enjoys this soup. We have enjoyed your recipes and books. Thank you for all your work.

      Reply
      • Elizabeth says

        September 05, 2019 at 11:56 am

        So glad you enjoyed the soup!

        Reply
        • Danny M says

          September 24, 2019 at 1:43 pm

          What’s the minimum size Instant Pot required?

          Reply
          • Elizabeth says

            November 04, 2019 at 1:47 pm

            This recipe was tested in the 5 quart model.

            Reply
    33. BG says

      September 19, 2019 at 6:23 pm

      5 stars
      Adding the pasta in didn’t work for me. It turned to pasta mush, and I think it made the soup a bit more starchy than I would’ve done without the IP. What I did differently – accidentally left it to NR for 20m instead of 10. I’m so afraid it’ll happen again that next time I’m gonna do same technique as in the recipe, but boil the pasta separately and add it in per bowl. The rest of the cook was spot on!????

      Reply
      • Elizabeth says

        November 04, 2019 at 1:49 pm

        Yes, a 20 minute natural release could cause the pasta to over cook. Cooking the pasta separately and then adding it to the soup is a great idea!

        Reply
    34. Russell says

      October 08, 2019 at 6:50 pm

      5 stars
      Great recipe. The sausage was a nice touch, it gave the soup so much more flavor. This one will be made often this winter.

      Reply
    35. Fran says

      October 11, 2019 at 1:16 am

      I don’t have. a pressure Cooker I have a crock pot how would I make this in a crock pot

      Reply
      • Elizabeth says

        November 04, 2019 at 1:44 pm

        I haven’t tested this in a crock pot. Sorry.

        Reply
      • Marilyn L Miller says

        December 18, 2019 at 7:38 pm

        Add all ingredients to the crock pot accept the pasta. Cook on high 4-5 hours. Add pasta to the crock pot the last 30 minutes of cook time. enjoy.

        Reply
    36. Beverly Shea says

      October 16, 2019 at 4:32 pm

      I love the white beans, not red. I can use them, right?

      Reply
      • Elizabeth says

        October 16, 2019 at 4:36 pm

        Absolutely!

        Reply
    37. Allison Nelson says

      October 20, 2019 at 1:23 pm

      What size Instant Pot is this recipe designed for? I have the 3 qt mini. Do you think I can just cut the recipe in half?

      Thanks so much!

      Reply
      • Elizabeth says

        October 20, 2019 at 2:25 pm

        It was tested with a 5 quart Instant Pot. I think you could halve it and use the 3 quart. As long as it doesn’t fill the pot more than halfway, of course.

        Reply
    38. Linda Gray says

      October 23, 2019 at 9:39 pm

      5 stars
      Ty for this recipe was awesome love your great advice ty so much

      Reply
    39. Kathy says

      October 26, 2019 at 9:31 pm

      Can I use dried northern beans instead of canned? Will it require longer cooking time?

      Reply
      • Elizabeth says

        October 28, 2019 at 4:01 pm

        I haven’t tested the recipe with dried beans. Sorry. My advice would be to cook them first and then add them as you would canned beans.

        Reply
    40. Laura says

      November 02, 2019 at 2:20 pm

      To the person wanting to use gf pasta. I’d be careful, it’s a softer texture and overcooks easily. I might try it but be aware it will get squishy soft faster than regular pasta.

      Reply
    41. Victoria says

      November 04, 2019 at 8:02 pm

      5 stars
      Really nice recipe, thanks for posting. I just made this with Beyond Meat “beef” crumbles and Field Roast Italian “sausage,” plus changed to veggie stock (with a little flavor boost of Not-Chik’n bouillon cubes). I only had fresh basil and wasn’t sure how that would work in the Instant Pot but it all came out great. So if you want an option with meat substitutes it comes out just fine. I don’t cook with these often but sometimes you just want the “meatier” option and for this recipe it was so good. 🙂

      Reply
      • Elizabeth says

        November 04, 2019 at 9:28 pm

        Ooooh! Thank you for sharing this with us!

        Reply
    42. Megan says

      November 07, 2019 at 5:54 pm

      If I doubled this recipe in a 6qt instant pot would it work? And would the Cook time double or stay the same?

      Reply
      • Elizabeth says

        November 10, 2019 at 10:33 am

        It should work just fine. For liquids, always make sure the recipe doesn’t fill the pot more than halfway. Other than that, you’re good to go!

        Reply
    43. Greg says

      November 18, 2019 at 1:16 pm

      5 stars
      Everyone LOVED this. I only made the slightest modification – I used 1/2 pound of ground beef, 1/4 pound of sweet Italian sausage, and 1/4 pound of hot Italian sausage. This gave the dish a little heat, without being overbearing. Just enough!

      A fresh baguette with some butter was the perfect complement!

      Reply
    44. Deanna says

      November 20, 2019 at 10:08 am

      Question: What does the * next to turkey on the ingredient list point to?
      Thanks!

      Reply
    45. Colleen Tanner says

      December 02, 2019 at 10:08 am

      Can you freeze leftovers?

      Reply
    46. Rebecca Masciovecchio says

      December 12, 2019 at 10:26 am

      I am making this for a teacher luncheon. I am making several batches exactly like the recipe (I have made it before and it is a huge hit), but I have a couple of vegetarian teachers that I’d like to adapt for. Can I use vegetable broth instead of chicken broth? And what about using tofu instead of sausage and turkey???? How would I do that? Add tofu before cooking or at the end???? Thanks, Rebecca

      Reply
      • Elizabeth says

        December 13, 2019 at 8:03 am

        Vegetable broth works great as a replacement for chicken broth. I can’t give advice on the tofu, however. I have a soy allergy and have never cooked with it. I have seen recipes that use it. They usually cut the tofu into cubes and cook at high pressure for 5 minutes.

        Reply
    47. Becky says

      January 01, 2020 at 10:40 am

      5 stars
      I made this for New Year’s Eve party and it was a hit! I used only ground turkey but added Goya ham seasoning when sauteeing it. This tasted just like my favorite soup at Olive Garden!

      Reply
    48. Doni Wright says

      January 26, 2020 at 8:21 pm

      5 stars
      This is the third thing that I’ve made in my Duo, and I have to say it was a hit for myself and my husband. We’ve always enjoyed it at Olive Garden. I used only 1/2 the noodles, fresh basil 🌿 and less garlic. It was hard to wait until it cooled because of the delicious smell. Thank you for your diligence developing your many recipes for all to follow. I look forward to trying them out.
      I do have a question about NR. Do we just flip the button after a certain amount of time?

      Reply
      • Elizabeth says

        October 06, 2020 at 10:18 am

        Yes. To complete a natural release, allow the pressure valve to drop on its own. Then, turn the release knob before opening the pot.

        Reply
    49. Karen Ulanoski says

      February 17, 2020 at 10:29 am

      5 stars
      This recipe is very good. We like spicy food so I used a pound of hot Italian sausage. The best pasta cooks very well in the instant pot, Thank you for sharing.

      Reply
    50. Mike Ferguson says

      February 19, 2020 at 4:21 pm

      5 stars
      This is great!! I love the OG brand, but this is equally awesome! Just wish I had some bread sticks to go with it!!
      Made mine with 4 carrots, 3 stalks of celery, and an extra can of red beans! Yummm!
      Thanks!

      Reply
      • Elizabeth says

        February 19, 2020 at 4:43 pm

        Glad you enjoyed it! I often buy “parbaked” breadsticks at the grocery store. Then I brush them with melted butter and a sprinkle of salt and garlic powder before baking. It’s amazing how much they taste like the Olive Garden breadsticks.

        Reply
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    Elizabeth Barbone

    Hi, I'm Elizabeth. Welcome to Cook Fast, Eat Well--- Two years ago my mom gave me an electric pressure cooker. The first time I used it, I pressed the start key and ran out of the room!

    Not anymore!!!

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