Italian pasta and bean soup loaded with garlic, carrots and creamy potato and perfectly cooked pasta
Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery and garlic. Saute for a minute.
Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper and vegetable broth. Mix well.
The pressure cook time should be half the cook time suggested on the pasta box.
The soup may look watery when you open the pot, give a quick stir and the soup will thicken up as it cools down.