We love pasta e fagioli, and we tried this Instant Pot version: https://inquiringchef.com/instant-pot-pasta-e-fagioli/
Our modifications: first, we used diced center-cut bacon strips (about 2 inches, cut into three sets of match sticks) instead of pancetta. For the beans, we used 8 oz dried cannelini beans that we had reconstituted using this 1 hour quick soak method: https://www.camelliabrand.com/how-to-soak-your-beans/
Second, we used a stovetop pressure cooker instead of an Instant Pot. Third, we cooked the pasta (8 oz ditalini) separately. Finally, at the end of cooking we found the soup a little flat. We added a bit of sugar, salt, sherry vinegar, red wine vinegar, and Gravenstein Apple vinegar to taste for balance. (Aug. 2025)
Cooking Adventures 