Instant Pot 3-Can Soup

Instant Pot 3-Can Soup–with just 3 main ingredients (beans, tomatoes and corn) this soup comes together with about 5 minutes of prep time and 5 minutes of cooking time. A perfect recipe for a busy weeknight!

This recipe can be made in the Instant Pot or Crockpot. Both instructions are in the recipe card.

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Instant Pot 3-Can Soup

With hardly any effort or time you can have a homemade healthy-ish soup for dinner tonight! This is a pantry-friendly recipe that has only 3 main ingredients. This soup can be cooked in your Instant Pot or your Crockpot.

Instant Pot 3-can soup is also budget-friendly as the ingredients are inexpensive and can often be found on sale at your local grocery store.

You can choose to keep this soup meatless or you can add in some chicken or ground beef to add in some extra protein. I used some frozen rotisserie chicken (costco for the win!).

I loved making this soup for dinner the other night because I was frazzled and it was getting late and I hadn’t made dinner yet. It was so fast and easy and my family loved it! It was like a very easy chicken taco soup.

Ingredients/Substitution Ideas

• Del Monte whole kernel southwest corn with poblano and red peppers–or another brand of corn with peppers
• Seasoned black beans–or another kind of seasoned beans (like kidney beans) or chili beans
• Fire roasted diced tomatoes–or just plain diced tomatoes. You can also use a cup of salsa.
• Optional: 2 cups cooked and chopped chicken (I used rotisserie chicken) or 1 pound browned ground beef
• Cumin
• Chili powder
• Salt and pepper

Steps

Pour entire contents of canned corn into Instant Pot.

Then dump in the beans (don’t drain any of the cans).

Finally dump the tomatoes on top, don’t stir.

Add in meat, if using and then the cumin and chili powder. (I used rotisserie chicken that I had previously frozen in a ziplock bag).

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. (If you don’t have a soup button just use the manual/pressure cook button). When time is up move valve to venting and remove the lid. 

Stir. Salt and pepper to taste. Ladle into bowls and enjoy! We like to serve with some sour cream and Fritos.

Notes/Tips

• Serve with a dollop of sour cream and Fritos (chili cheese Fritos are my favorite) or tortilla chips (lately we have been loving Don Julios Lightly Seasoned Tortilla Chips). You can also add in shredded cheddar and diced avocado. Rolls or cornbread go along well with 3-can soup.
• This recipe is gluten-free and dairy-free.
• I used my 3 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• A variation of 3-can soup would be to use 1 can of green beans, 1 can of diced italian style tomatoes and 1 can of cannellini beans and then add in some Italian seasonings to taste. Sprinkle with parmesan cheese.

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More Instant Pot Easy Soup Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.