An excellent, no-fuss Italian soup simmered to perfection and packed full of fresh veggies and Italian sausage.
Press the "saute" function on the instant pot, then add the Italian sausage, and onions and saute for 5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant. Remove the sausage and onions and set aside.
Add olive oil and saute the carrots and onion until slightly tender about 3 minutes.
Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, macaroni, salt, pepper, crushed red pepper flakes, and Italian seasoning and stir to combine. Return the sausage to the pot.
Lock the lid in place and adjust the pressure release to sealing. Cook on high pressure for 5 minutes. Turn the release valve for a "quick release" allowing steam to vent for about 4 minutes.
Stir in the beans and leave on warm for 5 minutes. Serve with grated parmesan cheese if desired and serve.
In a large skillet, saute sausage, onions, and garlic on the stove top until sausage has browned.
Add sausage to slow cooker. Add remaining ingredients to the pot (except for pasta), cover and cook on high for 2-3 hours, or on low for 4-6 hours.
Before serving cook pasta on stove according to instructions.
Stir the pasta into the soup, and serve and garnish with parmesan cheese.
If you do not want to use canned beans, cook dried beans ahead of time in the instant pot. Simply, rinse the beans and pick out any undesirables; add the beans to the Instant Pot, cover beans with water; lock the lid and select the "bean/chili" button.
Be sure to put the pasta in last and on top. it does not need to be submerged in the liquid. The high-pressure steam will force its way into the pasta and cook it. but by placing it on top, you ensure that you won't have any pasta sticking to the bottom.