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Instant Pot Empty Your Pantry Soup

  • 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


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


  • 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


  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. 


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

  • Category: Soup
  • Method: Instant Pot