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January 28, 2021

Instant Pot Empty Your Pantry Soup

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Instant Pot Empty Your Pantry Soup—head to your pantry and clean it out with this soup recipe. There are lots of substitutions and ways to mix and match this soup.

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Instant Pot Empty Your Pantry Soup

Instant Pot Empty Your Pantry Soup

When I’m falling short on fresh groceries I automatically turn to my pantry and freezer and give it a look. What’s in there? What can I put together without having to hit the grocery store? A lot of times these items come together in a soup. And most of the time the soup is actually pretty dang good.

Today’s recipe for Instant Pot Empty Your Pantry Soup is a matter of picking and choosing which ingredients you have and which sound good to you. Here is a formula for how to make your pantry soup…

Pick a broth:

  • 8 cups of chicken broth
  • 8 cups of beef broth
  • 8 cups of veggie broth
  • 8 cups of water and 8 tsp of Better Than Bouillon Base (whatever flavor you like best–chicken, beef, veggie, garlic, etc.).

Pick a protein:

  • 1 ½ pounds of uncooked chicken breasts or thighs or 1 pound cooked chicken (such as rotisserie).
  • 1 ½ pounds of ground beef, turkey, sausage or chicken that has been browned.
  • A bag of frozen meatballs
  • A couple packages of smoked sausage that has been sliced into quarter inch rounds

Pick a type of beans/legumes:

  • Can of kidney beans
  • Can of black beans
  • Can of pinto beans
  • Can of chickpeas
  • Can of navy beans
  • Can of black eyed peas
  • Can of chili beans or chili

Pick veggies:

  • Can of corn or frozen corn
  • Can of diced tomatoes
  • Can of green beans or frozen green beans
  • Frozen mixed veggies
  • Frozen cauliflower

Pick a starch:

  • 1 cup of white rice, parboiled rice, jasmine rice, basmati rice or brown rice
  • 8 oz of macaroni, cellentani, orzo, wagon wheels, shells, ditalini, rotini or cavatappi
  • 1 ½ pounds cubed potatoes

Pick a seasoning mix:

  • 3 Tbsp (a packet) taco seasoning
  • 1 packet of dry ranch dressing mix
  • 1 packet of dry Italian dressing mix
  • 1 packet onion soup mix
  • Mix and match spices, salt and pepper from your cabinet

Add in any extras:

  • Canned or fresh mushrooms
  • Sliced black olives
  • Green chiles
  • Red or green bell pepper
  • Garlic cloves
  • Chopped onions
  • Chopped celery

Pressure cook:

Take into consideration that the pot will take a long time to come to pressure because of the amount of liquid and how full the pot is. The whole time the pot is pressurizing the food will be cooking. So this will require you to use a short pressure cooking time. For example, I used frozen chicken breasts and they were fully cooked with only a 3 minute pressure cooking time. I used the SOUP button on my pressure cooker since it is supposed to not heat the bottom of the pot as much because it knows that nobody is stirring the soup during the cooking process.

Top it off with:

  • Shredded cheese (cheddar, mexican blend, colby, pepper jack, monterey jack, parmesan, mozzarella)
  • Sour cream or greek yogurt
  • Cilantro
  • Green onions or scallions
  • Diced avocados
  • Salt and pepper and extra seasoning to taste

When you make your version of Instant Pot empty your pantry soup please leave a comment below and let me know which items you used and how it worked out! I’m dying to know.

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Instant Pot Empty Your Pantry Soup

More Instant Pot Soup Recipes…

Instant Pot Amish Chicken Corn Soup

Instant Pot Contest Winning Hearty Hamburger Soup

Instant Pot Meatball Sub Soup

Instant Pot Chicken Tortellini Soup

Instant Pot Busy Day Soup

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Instant Pot Empty Your Pantry Soup

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Instant Pot Empty Your Pantry Soup


★★★★★

5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 13 minutes
  • Yield: 8–10 servings 1x
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Description

This is my version of empty your pantry soup. See the article above for ideas on how to personalize your pantry soup recipe. 


Ingredients

Scale
  • 8 cups chicken broth (or 8 cups water + 8 tsp better than bouillon chicken base)
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15.5 oz) can light red kidney beans, rinsed and drained
  • 1 (15.25 oz) can corn, drained
  • 1 cup uncooked white rice
  • 3 Tbsp taco seasoning
  • 1 1/2 pound boneless, skinless chicken breasts

Instructions

  1. Add all ingredients into Instant Pot. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. 
  3. When time is up let the pot sit for 5-10 minutes and then perform a controlled release by moving the valve to venting. If any liquid spews out move the valve back to sealing and wait 20 seconds and try again. Remove the lid.
  4. Shred the chicken.
  5. Ladle into bowls and serve. Top with desired toppings such as sour cream, shredded cheese, diced avocados. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Soup
  • Method: Instant Pot

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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Instant Pot Empty Your Pantry Soup

*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.

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17 Comments Filed Under: All Recipes, Can Be Gluten Free, Chicken, Dump and Go, Instant Pot, Soups

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Comments

  1. Tara says

    February 3, 2021 at 3:08 pm

    Hi there! In the recipe directions at first lists to set the manual / pressure button for 3 minutes. Then under the steps it actually says to use the soup button for 3 minutes. Is there a difference and how it will cook using the manual / pressure over the soup option?

    Thank you for any feedback!

    Reply
    • Karen says

      February 8, 2021 at 2:57 pm

      Oh sorry! I used the soup button because it’s supposed to keep broths clearer.

      Reply
  2. Nicole T says

    January 30, 2021 at 10:28 am

    Making this tonight with a bit of everything from your lists! “Sooper” excited to try it and have lunch leftovers as I am gluten free and teaching all day and need something good for lunch so I don’t go out.

    Reply
    • Karen says

      January 30, 2021 at 1:38 pm

      I’m SOOPER excited for your too Nicole 😂

      Reply
  3. Jennie says

    January 28, 2021 at 3:57 pm

    But Karen HOW did those fab topping avocados manage to make it to the point of “what’s in the pantry” soup?! Those delicious devils would be gobbled up way sooner at my place. 😉

    Seriously, though, the soup looks good. 🙂

    Cheers

    Reply
  4. Sherry says

    January 28, 2021 at 3:09 pm

    This is quite similar to what I do. After the soup is cooked I add couple squeezes of lemon or lime to brighten the flavor. I always make a big batch so I can freeze some. I’m really enjoying your recipes. Thanks.

    Reply
    • Karen says

      January 28, 2021 at 3:58 pm

      I love that idea Sherry. Thank you for sharing.

      Reply
  5. Nadia says

    January 28, 2021 at 2:48 pm

    This is absolutely brilliant!! Thank you for this “formula”! Can’t wait to try out different mixes!

    ★★★★★

    Reply
    • Karen says

      January 28, 2021 at 3:58 pm

      Thanks Nadia! Hope you like it!

      Reply
  6. Karin says

    January 28, 2021 at 2:12 pm

    Hi Karen,
    Can’t wait to make this!
    Can I skip the legumes/beans?
    Do I have to substitute them?
    Thank you!

    Reply
    • Karen says

      January 28, 2021 at 3:57 pm

      You can skip them!

      Reply
      • Karin says

        January 29, 2021 at 7:25 am

        This soup turned out delicious and totally skipped the beans/legumes list due to allergies in our family. The best part is that we have leftovers!!!
        Thanks, Karen, for another successful IP meal!!!

        ★★★★★

        Reply
        • Karen says

          January 29, 2021 at 12:39 pm

          Yay for leftovers! We have some too and I think I will eat some now for lunch.

          Reply
  7. Regan says

    January 28, 2021 at 1:47 pm

    Looks like you used frozen chicken – and it’s still only a 3 min cook time?

    Reply
    • Lori L Silva says

      January 28, 2021 at 3:47 pm

      I was wondering the same thing! Is the soup “cook time” longer?

      Reply
    • Jo says

      January 28, 2021 at 3:55 pm

      I’m wondering if maybe the large volume takes a long enough time to get to pressure that the frozen chicken gets thawed and cooked. Just a thought.

      Reply
    • Karen says

      January 28, 2021 at 3:56 pm

      Yes. It was only 3 minutes and the chicken was plenty done.

      Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
Karen
 

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