If you tend to let the dust settle on the items in your pantry, you’re not alone. But now’s the time to brush them off and put your stock to use. There are so many delicious ways to use canned beans and grains. And one of the best, hands down, is cooking up a nourishing plant-based soup in the Instant Pot.
Whether you only have 15 minutes to spare or want to spend a couple hours enjoying the cooking process, there’s an Instant Pot soup recipe for everyone. These options are made entirely of wholesome plant-based ingredients—including chickpeas, lentils, and quinoa—allowing you to get the most out of the pantry staples that can be easy to overlook.
This soup only contains ingredients you most likely already have in your kitchen. “There’s no meat to defrost. No spices you’ll need to go out and buy. Just common veggies, green lentils, broth, and common spices,” writes Marlynn Schotland of Urban Bliss Life.
Using pantry staples like canned black beans, corn, and diced tomatoes, this hearty chili comes together in only 15 minutes. But don’t let the short time fool you, it’s still loaded with flavor.
Tortilla soup always hits the spot, and this one is made up of everyday vegetables and common pantry goods, like veggie broth, diced tomatoes, and beans. There’s also the crunch from baked tortilla strips, which—let’s be honest—is the best part.
Put your rice, veggie broth, and cashews to good use in this creamy wild rice soup. “It’s ready in less than an hour and makes about six servings,” writes Amy Katz of Veggies Save the Day. “If you have any leftovers, you can keep them refrigerated for a few days and reheat the soup on the stove or in the microwave.”
If you have a can of coconut milk waiting to be used, this is the perfect opportunity. The coconut curry soup is full of flavor with noodles, veggie broth, tofu, and veggies.
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